Make the cheese filling by mixing the cream cheese, cheddar cheese, onion, and spices. Stir in some of the bacon crumble, reserving some for the topping.

Core the jalapeno peppers.

Fill the peppers with the cheese mixture and top with the remaining bacon crumble. Place them in a jalapeno stand/rack so they are standing up. Place the stand/rack on a Bradley Smoker rack

Set the smoker to 250ºF using wood bisquettes of choice (Pecan, maple or hickory work great).

Smoke the poppers for 2-3 hours, depending on the level of smoked flavour you want.

Note: To smoke the jalapeno poppers, you need to use a special popper stand or create a holder for them. I used an aluminum lasagna pan by cutting cross marks in the bottom part of the pan, as seen in the picture above. Fold the corners of the cut marks down to create holes large enough to hold the peppers upright while smoking.