Smoking dried peppers?
I've cool-smoked home-dried, home-grown chillies over oak. It worked well. My home made smoker uses external heat under a dish of wood shavings sticking out the bottom of the chamber. Chipotles are smoke-dried so you won't get that intense smoke flavour in already dried chillies. 

They show every sign of keeping indefinitely in an air tight jar, and still hold their shape (though I've crumbled some into flakes). 

I tend to use them in sauces that are cooked and then served hot (or frozen in between), often with home-smoked garlic as well.  Ideally the ratio of smoke flavour to heat would be a little higher next time. More time would help - I probably did a total of about 16-20 hours over two days (it went out overnight).