I made my first batch this weekend. I boated the regular jalapenos and removed all the seeds and veins with a teaspoon. The filling was cream cheese, 4 cheese mexican blend, some lump crabmeat, garlic salt, and pepper. Wrapped each in full piece of bacon and skewered them up. I snacked on a couple of them early in the cooking process when the bacon was "done", but not crisp. The peppers still had a crunch to them and those suckers packed a punch. I did notice that the heat level was quite a bit lower after a few more hours on the smoker and the bacon was crisp with the pepper soft. They were perfect. I bet I ate a dozen of them and wished I had made more. They will be a staple at all parties in the future.
Freeman Brothers BBQ
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