• Preheat Grill or Smoker set up with INDIRECT heat to 300°F. Fill the water tray if there is one.
  

Prepare the Jalapeno Popper Filling

• Soften the cream cheese on the counter for 10-20 minutes before mixing.
  8 ounces Cream cheese
• Shred the cheddar cheese.
  1 cup Shredded Cheddar Cheese
• Mix the cream cheese, garlic powder, onion powder, salt, and pepper together in a bowl.
  1 teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Salt, ½ teaspoon Ground Black Pepper
  

Slice, Scrape, and Fill the Jalapenos

• Slice the jalapenos in half and remove the ribs and seeds with the edge of your knife.
  12 Jalapenos
  
• Fill one of the scraped out jalapeno halves with a spoonful of the cream cheese mixture and spread from end to end,
  
• Repeat this with each jalapeno half.
  

Wrap in Bacon

• Cut each strip of bacon in half first and make sure to use regular thin bacon (not thick cut) as it will wrap around each popper much more easily like prosciutto.
  1 package Bacon
  
• Start at one end and wrap around to the other end overlapping slightly each time so that the entire jalapeno is wrapped end to end in bacon.
  
• Repeat with the rest of the jalapeno poppers and then sprinkle some BBQ rub on top of each one if you wish.
  Your Favorite BBQ Rub
  

Smoke the Jalapeno Poppers

• Place your smoking wood chunk on the hot charcoals if using a charcoal grill or pellet tube or smoker box if using a gas grill. If using a propane or electric smoker, fill the wood chip tray.
• Oil the grill grates and carefully place the bacon wrapped jalapeno poppers on the preheated grill or smoker set up for indirect heat. Close the lid or door.
  
• Rotate around as needed for even cooking. Use a grill mat to make this easier.
• Smoke for about 60-75 minutes until the bacon is dark and mostly crispy.
  

Remove and Serve

• Carefully remove the smoked jalapeno poppers from the grill or smoker.
• Let cool on a wire rack or cutting board for 10 minutes, then eat and enjoy!