Lay chiles apart on racks in your smoker, do not overlap. If you want a really bold smoked flavor cut them in half and lay the open side up with the skin against the racks in your smoker.
Put wood chips in your smoker and set to 200 degrees.
Smoke for 60 minutes if left whole to achieve a soft chile with some grill marks on the side against the racks.
Can put in a bag, tie, and they will continue to cook for a bit if desired or slice warm and use a knife or fork to scrape soft inside portion of your chile off and put on burgers or dice and put into casseroles etc.....