Smoked Jalapeno Poppers

1. Creating the cream cheese mixture: Stir your cream cheese, cheddar, ground cumin, and grated garlic in a single bowl and set aside for later.

2. Preparing the jalapeños: Slice off the stems and cut the jalapenos in halves. Then remove the seeds and membrane.

3. Fill each half of the jalapeno with the cream cheese mixture.

4. Take a slice of bacon and wrap around the jalapeno, then secure the ends with a toothpick.

5. Fill the water tray of your Pi Grill and place the jalapenos poppers on the grill grate

6. Smoke the poppers at 225F for an hour to two hours or until the bacon browns and peppers soften.


7. (Optional) For a quick broil or sear to crispen the bacon, remove the poppers and set the grill to 400F. Open up the flame vents. Quickly sear the poppers until crispy.

• Optional: To prevent drying out on longer smokes and added dimensions of flavor, add fruit juices or ciders of choice to infuse some extra tang into your poppers.