Smoked Jalapeno Poppers

Smoked Jalapeno Poppers Intro

Smoked Jalapeno poppers are the ultimate party appetizer. They are incredibly easy to prepare. Can feed a wide range of guests. And most importantly, are affordable and take minimal effort to prepare.

Smoked Jalapeno Poppers are certainly a crowd pleaser! They offer flexibility in that they can be served piping hot, but are also enjoyable straight out of the fridge!

Featuring a smoky, spicy, and savory flavor profile, who would’t enjoy this decadent treat anytime of the year?

Choosing Your Jalapeno Pepper

As a host, the biggest concern with serving jalapeno poppers is the spice. However, with a few simple tips and tricks, you can manage the heat to your and your guests preferred level.

How to choose the right pepper:

Jalapeno peppers are classified as a medium-sized chili pepper, typically on the milder side of the Scoville scale. The Scoville scale is a measurement of the pungency of chili peppers, as recorded in Scoville Heat Units

Growing styles will impact the overall spiciness of the pepper. Knowing the exact cultivation technique with your specific batch of peppers is generally pretty hard to do, so it is always a good idea to have a taste before preparing.

While knowing the exact spice level of your jalapeno’s may be impossible, there is one tell tale sign that can help to estimate the spice level. That sign is color.

What to look for in regard to sweetness:

Red jalapeno peppers are generally sweeter than green (unripe) jalapeno peppers. Often times, they are also spicier. The reason being they have had more time to soak up capsaicin

Capsaicin is the concentrated heat compound found in jalapeno peppers. Depending on the overall spice tolerance of the party, choosing the right type of jalapeno pepper will pay dividends.

How to get the right spice levels:

For a less spicy jalapeno popper, completely remove the seeds and inner membrane of the jalapeno. This can be done with a pairing knife or melon baller. After removing, soak the slices in a bowl of cold water for up to 30 minutes before preparing.

To turn up the heat level, try leaving some of the inner membrane intact. While it is commonly believed that seeds are the cause of jalapeno’s spiciness, it is actually the inner membrane. The inner membrane (or pith) contains most of the capsaicin present in the jalapeno.

How to Prepare Smoked Jalapeno Poppers

Don’t forget your gloves when dealing with peppers:

Gloves are a necessity for this recipe, and when handling any spicy pepper. That is because rubber gloves will provide a barrier from touching the pepper directly. This helps prevent the accidental transfer of spice particles to somewhere you don’t want!

Reduce fumes in water to avoid inhaling or getting in eyes:

Another crucial tip is to submerge the jalapeno into a bowl of water when prepping. Removing the seeds underwater will help to minimize the airborne capsaicin fumes, by trapping them inside the water, instead of reaching the air. Do this one slice at a time, and by the end you should not subject yourself to the horrible experience of tear gassing yourself!

How to Prepare your Jalapeno Peppers:

1. Using a small pairing knife, slice the pepper in half lengthwise (leaving the stem intact if possible).
2. Fill a mixing bowl with water. Submerge the jalapeno slice under water, and scoop out any seeds and membrane using a spoon or small knife.
3. Place scooped-out slice on a baking sheet or large cutting board. Repeat the process until all slices have had their seeds and inner membrane removed.
4. Combine softened cream cheese and shredded cheddar cheese in a bowl.
5. Spread the mixture evenly inside jalapeno slices.
6. Sprinkle seasoning over all slices.
7. Take bacon out of package and cut each slice in half.
8. Wrap the half bacon slice all the way around the jalapeno, starting at the bottom of the jalapeno (working up towards the stem).Press firmly into cheese mixture.

How to Smoke Poppers Perfectly

I prefer to place my jalapeno poppers on the top rack of my smoker. As that is the best place for indirect heat in my case.

The goal is to introduce as much smoke flavor as possible, without over-cooking the jalapeno poppers. A trick I use to help aide me in introducing extra smoke flavor, is using a smoke tube.

Using a smoke tube to enhance the smoky flavor:

A smoke tube is a metal cylinder that holds wood chips or pellets. Then, the wood is ignited. Once ignited, the wood will continue to smoke for 2 to 4 hours. This allows extra smoke to be introduced without increasing the the total cook time.

To smoke jalapeno poppers:

1. Set smoker to 225 degrees
2. Place jalapeno poppers in rows on the grill grates
3. Set timer for 1 hour
4. After 1 hour, check jalapeno poppers every 15 minutes until the bacon is crisped and cheese is melted with golden brown edges.
5. Remove from smoker and rest for at least 10 minutes before serving
6. Store leftover jalapeno poppers in air tight container in the fridge