@lkrfletcher do you have a pic of those hanging in the smoker?

I think being creative and stacking cooking racks with spacers that you could go even more than 12 lbs. That’s what I do with my Louisiana Grill

@rich_green also if you do use cure and cook low and slow in smoker you must hold in fridge for 12 hours before putting in smoker, with or without smoke unless you use a cure accelerator

That’s a tough question, I use 1oz. Of dried jalapenos (hot variety) to 5lb. Batches of sticks, their coarse ground. Start off small and test fry a sample till you get what your looking for! Hope it helps