Smoked Loaded Jalapeño Poppers
East Oak
Community Creator
Community Creator
No. 005 • 2026-10-15
“Smoked jalapeño poppers stuffed with sausage and a cheesy blend, paired with smoky chicken wings finished with two delicious sauces. Apple and cherry wood chips bring everything together for a flavorful feast!”
— Gary Davis
Prep Time:20 min
Serves:3-4
Smoke Time:Approx. 1 hour
Wood:Apple & Cherry
Temperature:259°F
Smoker Model:East Oak 30-In Electric Smoker Plus
Step-by-Step Instructions
1.
Prep the Jalapeños
- Slice the jalapeño peppers in half lengthwise.
- Remove the seeds and membranes from each half.
2.
Make the Filling
- Cook the sausage in a separate pan, breaking it into small crumbles as it cooks.
- In a mixing bowl, combine the cream cheese, shredded cheddar, and Parmesan, Asiago & Romano cheese blend.
- While the sausage is still hot, add it to the cheese mixture.
- Mix thoroughly until the sausage and cheeses are evenly combined.
3.
Fill the Peppers
- Spoon the sausage and cheese mixture into each jalapeño half.
- Fill each pepper generously without overfilling.
4.
Fire Up the Smoker
- Add a blend of apple and cherry wood chips.
- Preheat the smoker to 259°F.
5.
Smoke the Poppers
- Place the filled jalapeño poppers on the smoker rack.
- Smoke for approximately 1 hour, or until the jalapeños are tender and the filling is hot and melted.
6.
Serve
- Carefully remove the poppers from the smoker.
- Let them cool for a few minutes before serving.
- Serve warm and enjoy!
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