Soak the wood chips in water for at least 30 minutes to ensure slow, steady smoke. Preheat your smoker or grill to about 107°C (225°F), setting it up for indirect heat.
Using a small knife, slice off the tops of each jalapeño and carefully remove the seeds and membranes, creating a hollow cavity in each pepper while keeping the stems intact for easy handling.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, smoked paprika, and lemon juice. Mix until smooth and well integrated, then taste and adjust seasoning if needed.
Using a small spoon, generously stuff each jalapeño with the cheese mixture, pressing gently to pack the filling into the cavity without overflowing.
Wrap each stuffed pepper with a half slice of bacon, ensuring the bacon overlaps slightly to cover the filling. Secure with a toothpick if necessary to keep the bacon in place.
Arrange the wrapped peppers on a smoker-safe tray or directly on the grill grates, maintaining the smoker temperature at around 107°C (225°F). Add the soaked wood chips to generate smoke.
Smoke the jalapeño poppers for about 45 to 60 minutes, until the peppers are tender, the bacon is crisp, and the cheese filling is bubbling and golden.
If the bacon isn't crisp enough, increase the heat slightly or finish under a hot broiler for 2-3 minutes, watching carefully to prevent burning.
Remove the poppers from the smoker and let them rest for 5 minutes. Garnish with chopped cilantro and a squeeze of fresh lime if desired.
Serve warm, showcasing the crispy bacon, tender peppers, and melted cheesy filling. Enjoy the smoky aroma and layered flavors with friends or family.
