Thanks @JustAnne4. I have bought roasted peppers where they do the roasting in front of you (Anaheims mostly). And done the roasting myself on my BBQ when I grew the peppers myself. They never get the smoked flavor of the purchased Anchos I’ve used. But then again, I never roasted them with smoking chips or hardwood in there, so maybe that would make a difference. Although I suspect, much like the “smokey paprikas” out there, the smoke is added as an afterthought.
I am not against using “liquid smoke” or some other smoke flavoring. It often is better than the attempts of a novice smoker (like me) to do it the right way. I’ll have to dig into this some more and make some decisions, but since I just planted seeds a few days ago, it will be a while before I am actually dealing with peppers.
BTW, I have found that the heat can be reduced, at least on ancho/poblanos and anaheim types, quite a bit by removing the seeds and not using them. On some of the anchos we bought the difference that just a couple of seeds getting into the dish made is amazing, from a medium level of hotness (which I like) to an extreme (which I can barely eat). If you haven’t tried removing the seeds in your cooking, give it a try.