Steps

• Step 1

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.

  Ingredients

  • 12 Medium jalapeños

• Step 3

  In a medium bowl, mix together the cream cheese, grated cheese, and Traeger Pork & Poultry Rub.

  Ingredients

  • 8 Ounce cream cheese, softened

  • 1 Cup grated cheddar cheese

  • 2 Tablespoon Traeger Pork & Poultry Rub

• Step 4

  Spoon the filling into each jalapeño half. Wrap each with a half-slice of bacon, securing with a toothpick. Arrange the jalapeño poppers on a rimmed baking sheet.

  Ingredients

  • 12 Slices bacon, cut in half crosswise

• Step 5

  Place the baking sheet on the grill grates. Close the lid and smoke for 30 minutes.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 6

  Increase the grill temperature to 375℉. Cook until the bacon is cooked to your desired crispness; this can take as long as an hour depending on your grill model, the weather, and how crispy you like your bacon. Begin checking after 30 minutes.

  00:30

  375 ˚F / 191 ˚C

• Step 7

  Remove the poppers from the grill. Serve warm. Enjoy!