Prepare your smoker or grill by heating it to 120°C (250°F). Add soaked hickory or applewood chips for steady, aromatic smoke. Set aside.
Slice each jalapeño in half lengthwise, carefully removing seeds and membranes to reduce heat. Wear gloves to handle the peppers safely. Place the halved peppers on a baking sheet.
In a bowl, mix softened cream cheese with smoked paprika, lemon juice, and a pinch of salt until smooth and fragrant. This creates a flavorful, creamy filling.
Use a small spoon to generously stuff each jalapeño half with the cheese mixture, ensuring it’s filled to the brim without spilling over.
Wrap each stuffed pepper with a strip of bacon, stretching slightly to cover fully. Secure with toothpicks if needed to keep the bacon in place.
Arrange the bacon-wrapped peppers on a wire rack set over a baking sheet to catch drips. Place the rack in the smoker or grill, ensuring they are not directly over flames.
Smoke the peppers for about 40-50 minutes, until the bacon is golden and crispy and the peppers are tender. You’ll notice a rich smoky aroma filling the air.
Check periodically for flare-ups; if bacon starts to burn, cover with foil or move to a cooler side of the grill. The bacon should be deeply browned and crispy when done.
Remove the poppers from the smoker and let rest for 5 minutes. The cheese will firm slightly, making them easier to handle.
Serve the smoky jalapeño poppers hot, garnished with chopped herbs if desired. The peppers should be tender, the bacon crispy, and the smoky aroma irresistible.
