Preheat your smoker to 250 degrees Fahrenheit.  Cherry, maple or chicken wood all work great for this recipe.

Slice the jalapeños in half lengthwise and remove all the seeds and membranes from the jalapeños.

In a small bowl, stir together the cream cheese, garlic powder, smoked paprika and cheddar cheese together.

Use a small spoon to spread the cream cheese mixture into each jalapeño half.

Then wrap 1 piece of bacon around the jalapeño half and secure it at both ends with toothpicks.

Then place them in the rack in the smoker.  Smoke them for approximately 1.5-2 hours until the peppers appear soft and the bacon starts to brown.

Increase the smoker temperature to 400 degrees Fahrenheit.

Cook for 2-3 minutes until the bacon is crispy.

Remove the jalapeño poppers from the smoker.  Let them rest for 5 minutes. Carefully remove the toothpicks. Then they are ready to serve and enjoy!