Preheat your smoker to 275°F with mild wood (oak or hickory).
Halve each jalapeño lengthwise and use a small spoon to scrape out the seeds and white membrane—this controls the heat.
Mix cream cheese, cheddar, minced garlic, cayenne, salt, and black pepper in a bowl until smooth.
Fill each jalapeño half generously with the cheese mixture, mounding it slightly.
Wrap each popper with a half-strip of bacon and secure with a toothpick.
Place poppers on the smoker grate, bacon side up, and smoke at 275°F for 35–40 minutes until the bacon is crispy and the jalapeño skin begins to blister.
Remove from the smoker and let cool 3–5 minutes before serving (they'll be extremely hot).
Keep the Cheese from Leaking
Don't overfill—a generous scoop is enough. The cream cheese will soften and want to escape as it heats. Wrapping tightly with bacon helps contain it. If you're serving a crowd, you can prep these the night before, wrap them, and refrigerate until you're ready to smoke.
FAQ
Can you make smoked jalapeno poppers ahead of time?
Yes. Assemble them completely, wrap tightly in plastic, and refrigerate up to 24 hours. Smoke them straight from cold—they'll just take an extra 5–10 minutes. You can also smoke them fully, cool them, and reheat gently in a 300°F smoker for 10 minutes before serving.