No problem with poisoning yourself. Although heating it that much may have negative results down the road. The oils may go off tasting, or lose strength from the excessive heat. But the smoky aroma/flavor may make up for that if you use it relatively soon. Grinding them into powder also shortens the shelf life as well.
Chenpi, aged, dried Chinese tangerine peels, are dried at outside or room temp, in sun or shade (different ways give different flavor profiles), and then aged for several years, 3-6 at the low end, and up to 20-30 years for the best, which sell for around $2k a pound.
I peel, dry, and age around 100-200 sets of Satsuma/Sumo tangerine peels each year. (Also a smaller amount of assorted paper thin sliced whole citrons, sweet lime peels, and sweet lemon peels.) They really do start to improve after 3-4 years, and the range outside zest starts to darken more each year. There is even a technique for properly slitting the peel so that you end up with the whole peel, still attached at the base, and with three “petals” to it. Recipes call for one piece, two pieces, etc. and a piece is basically the peel from 1/3 a tangerine.
You use it by soaking in cool water for 5-20 minutes, never more than 30, and then scraping off most of the inner white pith before using. Then using in sauces, in hot oil to prep for stir frying, etc.
