Preheat your smoker to 180°F (82°C).

Slice the jalapeños in half lengthwise and scrape out any seeds with a small spoon.

In a medium bowl, mix the cream cheese, cheddar cheese, and salt and pepper to taste.

Fill each jalapeño half with this mixture. Wrap each with a half-slice of bacon, securing with a toothpick. Place them on a baking sheet.

Smoked the jalapeños for 30 minutes. You can use mesquite bisquettes for this recipe.

Remove them from the smoker, you're going to finish the recipe on the grill. Preheat your grill to 320°F (160°C). Cook the poppers until the bacon is cooked to your desired doneness, about 30 minutes more. Serve them warm.