As was written in another thread, I asked the question has any one tried smoking fish with dried chilli, as no one had I had to take up the challenge.
I bought 2 pieces of Atlantic Salmon, 1 x 450gm's and 1 x 350gms, the 450 piece I did with Farrah Sawdust, approx 11 bricks each side of the weber using indirect method, aluminum placed tray in weber to minimise direct cooking of the fish, my weber also has a top rack that you can fold the sides over to allow wood to be put in, I folded both back and placed a small strip of foil under the fold also to prevent direct cooking, I placed fish on another rack ontop of the folded sides and put a handful of jarrah sawdust (water soaked, and squeezed so not dripping) on the rocks each side and smoked for 40 minutes..................Beautiful
Now the chilli experiment, I had 50 small hyberno chillis (3-4cm long) not dried to a crisp but dry, set up the same as above, instead of Jarrah put 25 chilli either side, anti climax, chillis lasted around 10 minutes, so you would need around 200+ chilli's to last the cooking stage, and then have to keep lifting the lid to stoke it up, was a strong, pleasant burning (spice hot) smell that made eyes water a bit coming from the weber whilst chillis were burning, so finished off the cooking with jarrah.
All was not lost, the second piece had a slightly different flavour, delicious as well but hard to describe, but definitely no hot spicy taste what so ever, I doubt the spice from the chilli would transfer to the fish in the smoking process.
I feel like Mythbusters
Chilli dude if you have a lot of dried chilli's lying around then would be interesting to see what the result would be with a full chilli smoking process, but I again doubt the spice heat would transfer
so will give it a go again after chilli season, saw the price of them in the shop's 
so will be wait for the home grown