Lil Smokie Bombs
These bacon wrapped jalapeño smokie bombs are a game-day appetizer that combines jalapeño poppers and bacon wrapped smokies into one two-bite package. Fresh jalapeño halves get stuffed with a creamy three-cheese filling, loaded with a Lil’ Smokie, wrapped in bacon, and smoked on the Pit Boss Navigator at 250°F, then finished at 350°F with a sticky hot honey BBQ glaze that caramelizes onto the bacon. They come out sweet, spicy, smoky, and savory in every bite. The recipe makes 24 bombs and works for football season, tailgates, holidays, and backyard cookouts. Assemble them the night before and smoke fresh when the crowd arrives.
These bacon wrapped jalapeño smokie bombs are a game-day appetizer that combines jalapeño poppers and bacon wrapped smokies into one two-bite package. Fresh jalapeño halves get stuffed with a creamy three-cheese filling, loaded with a Lil’ Smokie, wrapped in bacon, and smoked on the Pit Boss Navigator at 250°F, then finished at 350°F with a sticky hot honey BBQ glaze that caramelizes onto the bacon. They come out sweet, spicy, smoky, and savory in every bite. The recipe makes 24 bombs and works for football season, tailgates, holidays, and backyard cookouts. Assemble them the night before and smoke fresh when the crowd arrives.
Smoked Bacon Wrapped Jalapeño Smokie Bombs
Equipment
- Pit Boss Navigator Pellet Grill
- Cooling Rack
- Baking Sheet
- Toothpicks
- Basting Brush
Ingredients
Jalapeño Bombs
- 12 fresh jalapeños halved and seeded
- 24 Lil’ Smokies
- 12 slices regular-cut bacon, cut in half
- sweet BBQ rub for seasoning the bacon
- toothpicks
Three-Cheese Filling
- 8 oz cream cheese, softened
- 1 cup freshly shredded sharp cheddar
- 1/2 cup freshly shredded Pepper Jack
- 2 tbsp cooked bacon, finely crumbled
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp BBQ seasoning
- 1/2 tsp black pepper
Hot Honey BBQ Glaze
- 2 tbsp hot honey
- 2 tbsp maple syrup
- 1 tbsp melted butter
- 1 tbsp BBQ sauce
- 1 tsp Dijon mustard
Instructions
- Slice each jalapeño in half lengthwise. Remove the seeds and membranes if you prefer less heat, then pat dry.
- Mix the cream cheese, cheddar, Pepper Jack, crumbled bacon, green onions, garlic powder, onion powder, BBQ seasoning, and black pepper until smooth.
- Fill each jalapeño half generously with the cheese mixture. Press one Lil’ Smokie into the center, wrap a half slice of bacon around the middle, and secure with a toothpick. Lightly season with sweet BBQ rub.
- Preheat the Pit Boss Navigator to 250°F. Place the bombs on a cooling rack set directly on the grill grates. Smoke until the bacon renders and the cheese bubbles, roughly 1.5 to 2 hours, rotating the rack halfway through.
- Whisk the hot honey, maple syrup, melted butter, BBQ sauce, and Dijon. Raise the grill to 350°F, brush the bombs with glaze, and cook until the bacon is crisp and the glaze caramelizes.
- Let the bombs rest a couple of minutes, then serve warm with the toothpicks in.
Video
Notes
Nutrition
Frequently Asked Questions
Bacon Wrapped Jalapeño Smokie Bombs
10 Q&A
Click a question to reveal the answer
Bacon Wrapped Jalapeño Smokie Bombs FAQ
Q1
Can I make these ahead of time?
Yes. Assemble everything the night before and refrigerate, then smoke them fresh the next day. The only day-of work is the smoke and glaze, which makes these a strong make-ahead party appetizer.Q2
Are they spicy?
Removing the seeds and membranes creates a mild heat that most people enjoy. The creamy cheese and sweet glaze soften the heat further. Leave some membrane in if you want more kick.Q3
Can I use cheddar instead of Pepper Jack?
Yes. Monterey Jack, mozzarella, Colby Jack, or smoked gouda all work great in place of the Pepper Jack. Pick whichever melts and matches the flavor you want.Q4
Can I cook these in the oven?
Yes. Bake at 375°F until the bacon is cooked, then broil briefly to crisp the bacon before glazing. You lose the smoke, but the texture and glaze still come through.Q5
Why didn’t my bacon get crispy?
This usually happens with thick-cut bacon or when cooking at too low a temperature the whole time. Finishing at 350°F helps render the fat and caramelize the glaze. Regular-cut bacon crisps more reliably.
More Questions About Jalapeño Smokie Bombs
Q6
Can I freeze them?
Yes. Freeze them before cooking, then smoke directly from frozen by adding 15 to 20 minutes to the cook time. No thawing required, so they go straight from the freezer to the smoker.Q7
What temperature do you smoke jalapeño smokie bombs?
Smoke them at 250°F, then finish at 350°F to crisp the bacon and set the glaze. The low start builds smoke and melts the cheese, while the hot finish renders the bacon fat.Q8
What pellets are best for smoking poppers?
Competition Blend is the go-to because it gives just enough smoke without overpowering the cheese and bacon. Hickory, apple, cherry, and pecan all work well depending on how bold you want the smoke.Q9
What are Lil’ Smokies?
Lil’ Smokies are cocktail-size smoked sausages sold near the hot dogs and bacon. One goes into the center of each jalapeño half for a juicy, savory core.Q10
How do I keep the filling from overflowing?
Don’t overfill the jalapeños. A generous but level scoop keeps the cheese from spilling onto the rack as it melts. Assembling ahead and chilling before the smoke also helps the filling set.
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