Super Bowl Smoker Recipes: Smoked Jalapeno Poppers

Nothing quite says the Super Bowl like jalapeno poppers, and let me tell you, they are ten times more delicious when made on your smoker!

Now, this recipe does take a little time to prep, but you can make them in advance and just put them on your smoker when guests arrive, making them a super easy snack to feature at your Super Bowl party. Plus, they are cooked at a higher temperature, meaning you can cook them at the same time as chicken or any other meat dishes you are preparing. 

Here are a few other Super Bowl smoker ideas:

Ready to smoke some jalapeno poppers? Keep reading!

smoked jalapeno poppers
Image by Hope Davis.

Ingredients for Smoked Jalapeno Poppers:

  • 12-16 whole jalapenos (can be substituted for snack bell peppers)
  • 1 8 oz container of cream cheese
  • 1 cup shredded cheddar cheese
  • 1 tablespoon garlic powder
  • 12-16 pieces of raw bacon (one for each pepper)
  • 1 teaspoon crushed red chili pepper
  • ½ teaspoon salt
  • ½ teaspoon pepper
ingredients for smoked jalapeno poppers
Image by Hope Davis.

How to Make Smoked Jalapeno Poppers (Step by Step)

Step 1: Prepare the Peppers

prepared peppers
Image by Hope Davis.

Cut the jalapeno peppers in half and scoop out the insides. If you are cooking them directly after stuffing them, it is a good idea to also preheat your smoker to 300°F.

Step 2: Prepare the Stuffing

jalapeno popper stuffing
Image by Hope Davis.

In a large mixing bowl, place the cream cheese, shredded cheese, and all of the spices. Mix until blended well. 

Step 3: Stuff the Peppers

stuffing the jalapeno poppers
Image by Hope Davis.

Fill each half pepper with the cream cheese mixture, taking caution to stop at the rim of the pepper. Set aside.

Step 4: Wrap with Bacon

jalapeno poppers wrapped in bacon
Image by Hope Davis.

After stuffing each individual pepper, wrap each one with one strip of bacon and try to cover as much of the cream cheese as possible. 

Step 5: Smoke

jalapeno poppers above the wings on the smoker
Image by Hope Davis.

Place the stuffed peppers on the upper shelf of your smoker. Start the poppers with the pepper side down. Set your timer for 20 minutes.

Step 6: Flip the Peppers

After 20 minutes, check on your poppers. If the bacon looks like it isn’t cooking, flip the peppers over and cook for another 20 minutes. You can also leave the poppers with the pepper side down. 

Step 7: Remove from the Heat

jalapeno poppers on a place
Image by Hope Davis.

Your poppers should be done after about 40-45 minutes on the smoker. You can leave them a little longer if you prefer, but remove them before the 1-hour mark, or they will explode. 

Step 8: Serve

a smoked jalapeno popper
Image by Hope Davis.

Allow the peppers to cool for 5-10 minutes before arranging on a plate and serving. Enjoy! 

Variations of Stuffed Jalapeno Poppers:

  • People who don’t like spicy food can use snack bell peppers instead of jalapenos to tone down the heat.
  • Those who don’t eat pork can use turkey bacon, or as we did, leave a few without bacon for the non-pork-eating guest. Place any un-bacon-wrapped poppers on a piece of foil, and do not flip. 
  • Goat cheese can be substituted for cream cheese for a more intense flavor. 

Tips for Smoked Jalapeno Poppers

  • Don’t feel obligated to flip: We flip our poppers during smoking because we love crisp bacon, but if you are worried about the mess, leave your poppers only cooking on one side. 
  • Use cherry wood pellets: The smoked poppers absorb a lot of smoke, and we recommend sticking to lighter-flavored woods like cherry or apple so the smoke flavor doesn’t get overpowering.
  • Don’t cook directly over the flame: If your poppers get too hot, they will explode. You’ve been warned. 

What to Serve With Smoked Jalapeno Poppers

We serve smoked jalapeno poppers at all of our parties, usually with other smoked appetizers like our sweet and spicy smoked wings or smoked guacamole. You can also serve them as a side with brisket or burgers!

How to Store Smoked Jalapeno Poppers

Unfortunately, smoked jalapeno poppers are only really good when served fresh. We recommend only making what you can consume in one sitting. 

Before they are smoked, raw, already stuffed jalapeno poppers can be placed in an airtight container and stored in the fridge for 1-2 days before cooking and consuming. 

How to Reheat Smoked Jalapeno Poppers

We do not recommend reheating smoked jalapeno poppers. They’re just not as good. But if you insist, using the oven is best (keeps them crispy).

smoked jalapeno poppers

Smoked Jalapeno Poppers

Hope Davis
The perfect smoked snack for the Super Bowl
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6


  • 12-16 Whole Jalapeno peppers (can be replaced with snack bell peppers)
  • 8 ounces Cream cheese
  • 1 cup Shredded cheddar cheese
  • 1 tbsp Garlic powder
  • 12-16 Raw pieces of bacon (one for each pepper)
  • 1 tsp Crushed red pepper
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper


  • Preheat your smoker to 300°F.
  • Cut the jalapenos in half, cleaning out the insides. Set aside.
  • In a large bowl, mix the cream cheese, cheddar cheese, and spices until mixed.
  • Stuff each half jalapeno with cream cheese mixture, stopping at the rim of the pepper.
  • Wrap each pepper in one slice of bacon, covering as much of the cream cheese as possible.
  • Place the poppers on the upper rack of the smoker, pepper side down, and cook for 20 minutes.
  • Check on the poppers, flipping so the bacon side is down and cooking for 20 more minutes.
  • Remove the poppers from the smoker and allow them to cool for 5-10 minutes.
  • Serve while warm and enjoy!
Photo of author

Hope Davis

Born in Denver, Colorado as the oldest of 5 children, I learned at a young age that the grill was one of the best ways to prepare food for a crowd. And during the winter storm months, when the snow was likely to knock out the power to our house, the propane grill was a lifesaver! You wouldn’t believe the number of things you can cook on a grill when necessary. With parents who couldn’t tell salt from pepper unless you told them, I spent my late teen years making my own seasoning mixes and marinades to dress the meat before barbecues. It wasn’t long before I developed a secret marinade that people still beg me to make for them today! When I was 21 years old I bought my first smoker. Picked up some cedar chips for making a cedar plank salmon...and well, the rest they say is history! I’ve been grilling and smoking all kinds of creations ever since and I’m always excited to share my passion with others through my favorite medium--writing!

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