How long do you smoke jalapeño poppers?

Smoke jalapeño poppers at 250°F for 90 minutes, then increase to 350°F for a final 15 minutes to crisp the bacon. Total cook time is about 1 hour 45 minutes. Start low and finish hot. High heat the entire time causes the bacon to constrict too quickly, which squeezes the filling out before the jalapeños are fully cooked.

How do you keep jalapeño poppers from falling apart on the smoker?

Chill the assembled poppers in the fridge for at least 30 minutes before they go on the smoker. This lets the bacon relax and conform to the shape of the jalapeño. Tuck both ends of the bacon strip underneath and don't overlap them on top. Skip the toothpicks. They tear the bacon and create gaps.

Can you smoke jalapeño poppers without bacon?

Yes. Without bacon, smoke the filled halves at 275°F for 45 to 60 minutes until the jalapeños are tender and the filling is set. Brush with olive oil before smoking to help the outside color. The flavor is still solid. It's closer to a smoked stuffed pepper than a traditional popper.

What wood is best for smoking jalapeño poppers?

Apple, pecan, hickory, and oak all work. These are mild woods that complement bacon without overwhelming it. Pecan is a traditional pairing for jalapeños. It's the same wood historically used to make chipotles. Avoid mesquite. It's too aggressive for a 90-minute cook on something this small.

Does smoking jalapeños make them hotter?

Yes, slightly. Heat breaks down the capsaicin in the cells and releases more of it. Because these smoke at a lower temperature, the heat release is more gradual than grilling over direct heat. Removing the seeds and membrane entirely is the main heat control. Do that and the finished popper is mild enough for most people.

Can you make smoked jalapeño poppers ahead of time?

Yes, and they're actually better when prepped in advance. Assemble them fully, filled and bacon-wrapped, then refrigerate for up to 24 hours before smoking. The extended chill only helps the bacon hold its shape. For longer storage, flash freeze the filled halves on a sheet tray before wrapping in bacon. Bag and freeze for up to 2 weeks. Defrost overnight in the fridge before wrapping and smoking.

Smoked Jalapeño Poppers (Bacon-Wrapped, No Toothpicks)

Ingredients

Scale

8 large jalapeno peppers
8 ounces cream cheese, room temperature
4 ounces sharp cheddar, freshly grated
2 teaspoons Signature Sweet & Smoky Rub
16 slices thin-cut bacon

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Instructions

In a large bowl mix the cream cheese, and other cheeses if using, along with the seasonings of choice.
Slice the jalapenos in half, lengthwise. Use a metal teaspoon to scoop out the seeds and membranes.
Fill each jalapeño cavity with the cheese mixture and press it in. The amount of cheese should just come above the cut line of the jalapeno.
Carefully wrap each with a single piece of bacon. Make sure the cheese is completely covered if possible. This works best if the ends of the bacon are also on the bottom of the jalapeno, so they don’t unwrap.
(optional) Season the bacon with additional BBQ seasoning on the outside.
(optional) Place the bacon-wrapped jalapenos on a baking sheet in the fridge for 30 minutes, which helps the bacon to hold its newly formed shape. Read the notes for more details about prepping ahead of time.
Preheat your smoker to 250°F. Place jalapeños on the grill cut-side up and smoke for 1 1/2 hours.
Increase the heat to 350°F and Grill to crisp the bacon for about 15 minutes or until it’s done to the texture you like.
Allow them to cool for about 5 minutes before serving, they are filled with molten cheese!

Notes

Cheese: Add up to 4 ounces of freshly grated cheese to the cream cheese mixture. Sharp cheddar is the standard. Smoked gouda, pepper jack, and Monterey jack all work. Freshly grated only — pre-shredded won’t melt cleanly.
Make ahead: Assemble fully, filled and bacon-wrapped, and refrigerate up to 24 hours before smoking.
Freeze: Flash freeze the filled halves before wrapping in bacon. Bag and freeze up to 2 weeks. Defrost overnight in the fridge, wrap in bacon, then smoke.

Author: Brad Prose
Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Side Dish
Method: smoking
Cuisine: American, American BBQ
Diet: Gluten-Free

Nutrition

Serving Size: 2 poppers
Calories: 291
Sugar: 4.8 g
Sodium: 571.7 mg
Fat: 22.9 g
Carbohydrates: 8.5 g
Protein: 13.6 g
Cholesterol: 65.4 mg