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Smoked Jalapeno Poppers
Smoked Jalapeno Poppers


We enjoy Smoked Jalapeno Poppers or ABT’s  ( Atomic Buffalo Turds ) as they are referred to in the BBQ world. We have been doing them at the Farmer’s Market and folks have been asking us how we make them. So, we thought we would show you how we do them…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prep Time: 15 minutes
Cook Time: Smoke 30 minutes, Grill 45 minutes @350 degrees (177c)
Grill: Any Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ pellet

Ingredients: Smoked Jalapeno Poppers

  • 15 to 30 of the large size jalapeno peppers (red ones are easiest to stuff)
  • Minced fresh garlic (We smoke garlic and mince it to add that “Kiss of Smoke”)
  • Your favorite shredded cheese, we like mozzarella and/or cheddar
  • 1 pound pepper bacon
  • Toothpicks

Smoked Jalapeno Poppers 
A Wood Pellet Grill Recipe

Smoked Jalapeno Poppers
Sometimes we like to boil them for 3 minutes


Smoked Jalapeno Poppers
Slice the pepper open end to end


Smoked Jalapeno Poppers
Squeeze the pepper gently end to end for easy opening

Smoked Jalapeno Poppers 
A Wood Pellet Grill Recipe

Smoked Jalapeno Poppers
Patti uses a melon baller to clean out the peppers


Smoked Jalapeno Poppers
Spoon in the minced garlic and all the cheese you can and still close the pepper. If you squeeze the pepper end to end it opens up for easy work.


Smoked Jalapeno Poppers
Wrap it tight with the bacon and secure with a toothpick

Smoked Jalapeno Poppers
A Wood Pellet Grill Recipe

Smoked Jalapeno Poppers
In the Smoke on our Grill Mats



Smoked Jalapeno Poppers
On our Grill Grates 

I just made 6 this time, but if you have friends coming over you better make a big platter of them. There are never any leftovers. Usually they don’t have room left for the entrée.

Smoked Jalapeno Poppers
A Wood Pellet Grill Recipe

Cooking Directions:  Smoked Jalapeno Poppers

Perheat the Grill Grates to 225* (110c). Place your peppers directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so. This is referred to as “hot smoking”; the temperature is around 225* (110c). 30 minutes of smoking is not enough to have any cooking effect on your poppers but it is enough to open up the pores so that the poppers can pick up all the flavor of the smoke.

After 30 minutes, turn the heat up to 350* (180c) for about 45 minutes or so until the bacon is done to your taste.

NOTE: Here I have used pictures from several different cooks and grills using Grill Grates and Frog Mats.

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Country Bob’s All Purpose Sauce
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Texas Lone Star Tamales 888 825-4113
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Butcher BBQ
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This Post Has 4 Comments

  1. Heather TenKley

    These look great! My husband and I have a BBQ Smoker food truck and we sell smoked poppers like these for 2 dollars each, We sell 90 everyday 🙂 Ours are a little different, we slice ours in half, deseed them, then spread in a cream cheese pineapple mixture, wrap in bacon and sprinkle with our dry rub. We sell them as fast as they come off the smoker.

  2. becky

    Have you ever tried these in an electric smoker?

    1. Ken Fisher

      Becky, we haven’t but I would think it would be about the same process.
      It’s all about “Time & Temp.” no matter what you are cooking on or in…
      Give it a shot and take pictures for us…

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