Bacon-Wrapped Stuffed Jalapeños (ABT's)

1. Slice jalapeños in half lengthwise. 
2. Using a tomato corer or small melon baller, carefully remove all seeds and membrane. 
3. (Pro tip for less heat: Soak the deseeded jalapeños in cold water, then dry them thoroughly with paper towels.) 
4. Prepare your cream cheese-based filling mixture. Incorporate your favorite add-ins such as shredded cheese, chives, various spices, BBQ rubs, or even small Lil smoky sausages. 
5. Fill each jalapeño half generously with the cream cheese mixture. 
6. Wrap each filled jalapeño half tightly with a slice of super thin bacon (18/24 count is recommended). 
7. Place the wrapped jalapeños on a grill or smoker (like a Traeger) and smoke at 225°F (107°C). 
8. Continue smoking until the bacon is crispy and fully cooked, and the jalapeños have softened up. This typically takes about 2 hours for a batch.