Bentley, I found this online.

I can guarantee that if we cook the American Royal in 2018, I will be pureeing these 10 11 chili's and we will be trying them with the team and any visitors who will come out for the tasting...

Would you agree with me that the pepper or chili at the bottom of each number is the hottest?  Also, I thought chipotle was just a smoked jalapeno and I have never considered a poblano as even being close to a jalapeno in heat...Maybe I am confused, but I always thought the poblano was what used in a chili relleno, I guess it is what I use, maybe it is an Anaheim?

If we find out when the AR is before April and if we can go...I will even try and grow all 10 in the garden this year...

I think the one on the bottom of each is the hottest.  They probably take out the seeds in the poblano when making chili rellenos.  Start doing some growing research on these peppers.  I think you may need to worry about some cross pollination, but I have never grown peppers before.  That pic is also missing the Carolina Reaper which is currently the hottest pepper, but it is my understanding the guy who designed it has one hotter.  He is holding off on introducing it until someone else makes something hotter than the Reaper.  You may also want to have something to cover your mouth and eyes when you are cutting up some of the hotter ones.  I hope you get to do this.

...

Would you agree with me that the pepper or chili at the bottom of each number is the hottest?  Also, I thought chipotle was just a smoked jalapeno and I have never considered a poblano as even being close to a jalapeno in heat...Maybe I am confused, but I always thought the poblano was what used in a chili relleno, I guess it is what I use, maybe it is an Anaheim?
...

A Chipotle is a smoked/dried jalapeno, some can be very hot depending upon the variety or source.  Not real sure of the reason, but its normal.  Chile Morita is red/ripe jalapeno that is less smoked and has soft flesh.  It has more fruit flavours than the dried.  Poblano is usually mild, but some can have a bit of heat.  Most of the jalapenos that I get at the grocery store are fairly mild, not much spicier than banana peppers .  It may be down to the breeding to make larger peppers.  The New Mexico chilies can run from mild to hot, the bags are usually labeled correctly.  A roasted green chili cheese burger is very popular in the southwest.  Some fast food restaurants will offer green chili as an additional topping to make the locals happy.   
I love spicy foods, but I wont touch anything hotter than the Thai chilies.

   I think you may need to worry about some cross pollination, but I have never grown peppers before. 

Cross pollination wont affect fruit from the year its cross bred, just the genetics of that years seed (and next years fruit)

Yes, but would you agree that neither of those things should make it hotter?  Or do you subscribe to a theory that the capsaicin would be intensified by drying?

A Chipotle is a smoked/dried jalapeno...

Yes, but would you agree that neither of those things should make it hotter?  Or do you subscribe to a theory that the capsaicin would be intensified by drying?

A Chipotle is a smoked/dried jalapeno...

Chipotles are made from ripe jalapenos, they have more capsaicin than the immature green peppers.  Smoking should have no effect on the spice levels.  Removing the water from the flesh may intensify the heat sensations, but the amount of capsaicin will not change. Just a theory on the dilution bit.  That said, I have had some that ranged from mild to very hot in the same bag. 

I have order both chilies and plants from these people. chileplants.com (Admin modification) and have had no complaints.
I did not get many chilies from the plants I ordered but that was all my fault.
I grew them hydroponically and they got white fly from some other plant I had.
They were doing great until then.
Here are some fresh chilies I ordered.
 

The other pic.

Bob, what have you done with those peppers?

Thanks Bob!

I used a few for cooking. Gave several away to now former friends.
Froze the rest. They turn mushy after freezing but if you put them in a dehydrator and then a spice grinder;  you some great powder for cooking. You don't need much.
They will make you xxxx sparks. Use caution!

Well they have them all, I have never bought a live plant online.  The way things are delivered to us by ANY delivery company...I just cant see them arriving and being viable...But I know I could maybe get 3 of these 12 at Lowes or anywhere else here in Mayberry.  So not sure what to do...

PIMIENTO L
BIG JIM 
ANAHEIM M 
CASCABEL 
MIRASOL 
SERRANO
DE ARBOL PURPLE 
PIQUIN LARGE BLACK
THAI RED 
SCOTCH BONNET YELLOW 
HABANERO RED SAVINA®
JAY'S PEACH GHOST SCORPION 


Don't like to mess with seeds either, but that may have to be the route...I guess we see when AR is gonna be...They appear to once again not living up to when they said they would announce, and that worries me too!
 
 

 

My two favorite peppers are Jalapeno and Banana.
IMO be it grown or brand name in jars, the heat range is all over the place.
No consistency.
I grew some sweet banana peppers one time that were hotter than any jalapeno
I've ever grown.