Preheat your smoker to 107°C (225°F) and prepare for indirect smoking, using soaked wood chips to produce steady smoke.
Slice each jalapeño in half lengthwise and use a small spoon to carefully remove the seeds and membranes, reducing some of their heat while keeping the peppers intact.
In a bowl, mix the softened cream cheese, crumbled cooked bacon, minced garlic, smoked paprika, lemon zest, and a pinch of salt until smooth and well combined—this creates a creamy, smoky filling.
Use a small spoon to fill each jalapeño half generously with the cheese mixture, pressing lightly to pack it in without spilling over.
Place the stuffed peppers on the grill grate inside the smoker, cut side up, and smoke for about 45 minutes, turning them occasionally for even exposure to the smoke.
During the last 10 minutes, sprinkle shredded cheese on top of each pepper and close the lid to melt and slightly brown the cheese, creating a gooey, crispy topping.
Check for doneness: peppers should be tender and deep green with slight charring, and the filling bubbling and hot.
Remove the peppers carefully from the smoker using tongs and let them rest for 5 minutes, allowing the filling to set slightly.
Plate the smoky jalapeño poppers and garnish with chopped herbs or a squeeze of lemon if desired, serving them warm for maximum flavor.
