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We’ve all been to the campfires and parties where jalapeño poppers are served and gone within minutes. After several barbecues this summer, I realized I had to switch things up — so, I took a classic, and I made it even better. Once you try this smoked bacon wrapped jalapeno poppers recipe, you won’t do it any other way. Your party guests will ask for you to make them every time!

Smoked Jalapeno Poppers served with red napkin
Best smoked poppers you’ll ever eat!

Smoked Jalapeño Poppers Ingredients

We usually already have almost everything we need to make these smoked jalapeno poppers in our refrigerator, it’s a simple grocery list that includes:

  • Toothpicks
  • Jalapenos
  • Cream cheese
  • Shredded cheddar cheese
  • Smoked paprika; and of course,
  • Bacon — thick or thin sliced
Stir Cheese and Cream Cheese Ingredients for Poppers
Simple ingredients you should have at home.

Tips for Making Smoked Bacon Wrapped Jalapeno Poppers

Before we get started, this is one recipe where I like to share some simple tips that are often not considered before people start making any version of jalapeno peppers:

  • Consider wearing gloves while preparing your jalapeno poppers. This will ensure that you avoid your hands/fingers — or any other parts of your body you touch in the hours after preparing the poppers —- from burning for hours.
  • If you like an extra kick of spice, once you’ve removed the seeds and membranes from the inside of the jalapeno, you can incorporate them into the cream cheese mixture.
  • For the best flavor, we recommend using hickory wood for smoking jalapenos.
  • To avoid the cheese being too dense, use whipped cream cheese.
  • Smoked paprika is the key to this recipe. Use a quality brand. If you want some additional heat, you can also add cayenne and chili powder.
  • Busy preparing for your upcoming barbeque or party? Consider stuffing the peppers the day prior and storing them in the refrigerator. This way all you’ll have to do is wrap them in bacon and place them on the smoker when you’re ready! 

How long to Smoke Bacon Wrapped Jalapeno Poppers

I use my 18″ in Weber Smokey Mountain Charcoal Smoker to make these poppers but any smoker will work just fine with this recipe!

Start by firing up your smoker — preheat it to a temperature of 250°F.

While your smoker is preheating, put your gloves on and slice the jalapeno peppers lengthwise, and remove the membranes and seeds from inside. I use a metal spoon to scrape the innards out, it works well and quickly.

Jalapenos cut in half with bacon slices on a serving board
The heat is mostly in the seeds and membrane.

Take two halves of the jalapenos, finely dice them, and set them aside — you’ll mix these in with the cream cheese, shredded cheddar, and smoked paprika.

Mix Cheese mixture
Mix the ingredients for the poppers well.

Cut the bacon in half widthwise. You could use a full piece of bacon for each jalapeno, but I think it takes away from the flavor of the actual stuffed jalapenos!

Cheese filled jalapenos
Fill each pepper half with cheese.

Fill each jalapeno half with the cream cheese mixture and wrap each piece with a slice of bacon — stick a toothpick into the bacon to keep it together while it’s in the smoker.

Bacon wrapped jalapenos
Wrap the peppers in bacon.

Once your smoker is preheated, place the peppers into your smoker, over hickory wood, and smoke them for 60 to 80 minutes — you’ll know they are ready to be removed because the peppers will start to soften and the bacon will start to be crispy.

Poppers on the Weber smoker
Smoke the jalapeño poppers until the bacon is crispy.

If you want the bacon to be a little crispier, place the smoked jalapeño poppers under a broiler for just a few minutes.

smoked poppers on a pan
Broil to get the bacon even crispier.

How to Store or Reheat Leftover Jalapeño Poppers

Leftover bacon-wrapped jalapeno poppers (leftover poppers? It’s a rare occurrence) can be stored in the refrigerator in an airtight container for up to five days.

When you’re ready to reheat the poppers, preheat your oven or even better, your air fryer to 350°F. You could use a microwave, but the bacon’s flavor and texture won’t be quite the same.

Smoked Jalapeno Poppers served with ranch dressing
These Smoked Jalapeno Poppers are delicious!

Tip: If you’re using an air fryer, reheat the poppers for about four minutes until they are crispy. If you’re using your oven, they’ll require about ten minutes.

Make sure to check out my homemade ranch sauce, perfect for dipping! In fact, this ranch is so good, it just might be my favorite dressing of all time.

Looking to make other party appetizers? Check out these delicious recipes:

smoked poppers on a pan

Smoked Bacon Wrapped Jalapeno Poppers

Once you try this smoked bacon wrapped jalapeno poppers recipe, you won't do it any other way. Your party guests will ask for you to make them every time!
4.72 from 7 votes
Print Pin
Course: Appetizer
Cuisine: American
Keyword: Bacon Wrapped Jalapeno Poppers, Smoked Jalapeno Poppers, Smoked Poppers
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 5 people
Calories: 2051kcal
Author: Mark Rogers


  • 9 medium jalapeno peppers
  • 4 ounces cream cheese softened and whipped
  • 4 ounces shredded cheddar cheese
  • ½ teaspoon smoked paprika
  • 8 slices bacon cut in half


  • Preheat smoker to 250 degrees F.
  • Slice the jalapeno peppers in half lengthwise and scoop out the seeds and membranes inside with a spoon.
  • Finely dice two halves and set aside.
  • Add the cream cheese, cheddar cheese, smoked paprika, and diced jalapenos to a bowl and mix well.
  • Fill each jalapeno pepper half with the cheese mixture, distribute evenly in the pepper halfs.
  • Wrap each jalapeno with a slice of bacon. Use toothpicks to hold the bacon in place.
  • Transfer the peppers to your preheated smoker and smoke them for 60-80 minutes, or until the peppers soften and the bacon is starting to crisp. You can place them under a broiler for a couple of minutes if you need to.
  • Remove, cool slightly, and serve.


Wood: Hickory


Calories: 2051kcal | Carbohydrates: 11g | Protein: 72g | Fat: 191g | Saturated Fat: 84g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 71g | Trans Fat: 1g | Cholesterol: 434mg | Sodium: 2976mg | Potassium: 883mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3355IU | Vitamin C: 11mg | Calcium: 947mg | Iron: 3mg

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