Jalepeno poppers? Which way is better?

[smb250]

I prefer grill. Half a jalapeño with cream cheese, marinated duck breast wrapped with bacon. Mmmmmmm

[Todd-ty729]

Over mesquite is my favorite......

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Those look yummy!

[macoop]

I use a jalapeno rack and put them on the smoker side while the mesquite burns down to coals on the firebox/grille side. By the time the mesquite turns to coals the poppers are usually ready to eat for appetizers. Since they are not over direct fire, there is nothing to catch on fire. Usually about 200-250 degrees in the smoker area while the mesquite burns down. About 45 minutes usually does it.

All this popper talk is making me hungry!

[lsmith]

Those look yummy!

They were...

[JMAG]

grill!!

[Chasin Bacon]

Throw a few serranos in the mix and while your eating the jalapeno one, laugh at your buddy when he starts crying.

[large car]

Now I'm hungry and want poppers

[josh3]

If I have the smoker rolling def smoke them otherwise on the grill indirect heat. I've tried the oven before but never turn out near as good.

[kashmoney]

When I cook them on the grill, I raise my grill high enough above the coals to keep them from getting "flame kissed" when the bacon starts dripping. I've also found that the use of a foil pan over the top creates an oven effect that helps the jalapeno and the bacon cook evenly.

I've also cooked them in an oven, in which case I put a cooling rack over a half sheet pan to allow the rendered bacon fat to collect in the pan and keep the peppers out of it.

Whether grill, smoker or oven, extremely high temps will cook the outside (bacon) before the inside (jalapeno) is done. (Think rare steak.) Lower temperatures will result in more even cooking and allow jalapeno to fully cook at same time as bacon.

Appreciate the advice!

[Jet Black]

Grill, but with indirect heat about 300f.