Originally Posted by jasonjax
Thanks for the responses.
I am finding that a little bit of a longer smoke at 250 or so rather than close to 300 produced a slightly better end product imo.
I used the same recipe, but the longer cook time at lower temp seemed to allow the bacon to render into the Jalapeno a little better while keeping the inner filling more intact.
I'll continue to experiment of course!
thats how I did some yesteday
the bacon was done, peppers soft and filling intact