These are one of my favourite appetizers. They're basically a jalapeno popper with a wiener/little smokie in the middle and smoked instead of baked. This recipe was recommended to me by one of my coworkers. He said they're basically a Smoker staple but I don't know anyone else who's called them by this name.
The original recipe recommends a sweet barbecue sauce to finish them off but I think they're perfect without it. So, two purposes for this post; save the recipe, and document the cooking process.
Maybe it's just a little of my own paranoia but I don't trust sites to stay around forever. That, or I may not be able to find the same one. Here's the recipe:
12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
*Smokey Kansas City All-Purpose Barbecue Seasoning
The little smokies were a little hard to find here (Northern Ontario), but we managed to find them at our Independent Grocer and occasionally No Frills.
Instead of this proprietary barbecue seasoning I used a recipe from a cookbook my girlfriend got me for Christmas. Another substitute if you can't find the little smokies could be hotdog wieners cut in quarters.
This is something I've been tinkering with for a while depending on what I'm cooking in the smoker. Unfortunately I lost all my notes because for some reason I thought my budget cellphone would last forever.
First I started with 12 briquettes of charcoal in the chimney starter and made a charcoal "snake" small enough for the length of the cook, approximately 1.5 hours. This was 7 pieces on the outside ring, two wide, two tall.
Now, this is what I remembered from doing jerky in the fall, aimed around 180-200, but I assumed it'd get hotter in 30 degree weather, but not really. After 15 minutes I noticed the temperature only around 215 with the dampers wide open. I added some more charcoal which I think was a mistake. I should have taken what was there and moved it closer together or added on charcoal from the end of the snake onto the lit charcoal.
After the cook I immediately doused the coals to see what was left, and there was quite a bit of fuel left. To me, this feels like there was a lot wasted, but, I'm still learning the quirks of smoking it seems. I usually cook jerky for longer too so it was a mistake starting with so much unlit charcoal.
If I were to do it again, I'd start with 16 briquettes in the chimney start to start the temp at the 300 degree goal. I'd make a much smaller snake, probably start with 8 briquettes in the snake and see where the temp is at after an hour. Either way, they were damn delicious, and I recommend if you have a smoker, give them a try.