Advice on smoking vegetables
I am smoking wings for the super bowl and want to make a couple sauces to go with them. I know smoked wings don't need a sauce but that's beside the point.
I want to make a smoked jalapeno sauce for some heat and have a few questions:
How long to smoke the jalapenos (225°) to maintain the heat but still have some smokey flavor.
I've smoked onions for a dip previously and still can't get over how runny it was because the onion was so moist after. Does that happen with peppers too? I'm debating on smoking an onion for the sauces and worry about the sauce being too runny after blending all together. No one wants a sauce that drips off before you eat it.
Any and all advice is greatly appreciated!