Amazing stuff!! I definitely feel inspired to do a variation on it. I have long been curious about the taste of all of the different chiles. Maybe I will use chicken wings instead.
There is a book called "On Food and Cooking: The Science and Lore of the Kitchen
" that may be of interest to you.
It really gets in to what happens to foods as they cook, it is not light reading but you can learn a great deal. Unfortunately Barbecue is not covered specificaly but the information on roasting meats and temperatures that proteins break down is great.
Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb