ABT noob here

I just use a small sharp paring knife with a thin blade to core them. I slice off the stem end at the shoulder, then cut down into the pepper all around to separate the seeds from the walls.

Depending on what I'm stuffing them with, I may simply insert little bits into the peppers, like slivers of nuts, meat, or cheese, or fill a plastic bag with a creamy filling, cut off the corner, and use it like a pastry bag. Often I use both techniques.

I haven't tried smoking ABT's in my Amerique. But it sounds like a good idea. If bacon wrapped, I wonder if it'll crisp up some? If that was a problem, they could always be crisped up on the grill after smoking.

I believe I saw ABT's mentioned a time or two in the Favorite Recipes section.

The vegetable peeler we have has a sharp end, so we just scoup out the middles with that.

The key is that the veins have the heat so take out as much or as little as you want.

We'll also slice them in 1/2, fill with cheese and wrap in bacon then lay them down and get twice as many that way. Make SURE to not cut off the tops otherwise when you cut them in half, you'll have an open end and to goop to leak out.

Williams Sonoma has a great pepper tool that works fantastic to remove the core. It is pretty cheap and does a great job. I have used mine about 8-10 times.

How about the use of a cookie press to stuff them? Seems like a pretty neat idea. I've done the plastic-bag-as-a-pastry-bag thing and it's messy and wasteful. At least when I do it.