Start smoker with hickory wood or wood of your choice. Set at 200 degrees Fahrenheit.
Slice each jalapeno in half length-wise.
Scrape the insides out, taking care to remove all seeds.
Evenly divide cream cheese between each jalapeno half. This will be 9.5 grams of cream cheese, or roughly 2 teaspoons, per jalapeno. Smooth and level out the cream cheese with a knife.
Wrap each jalapeno half with a half slice of bacon. Pierce the center with a toothpick to hold the meat in place.
Place the bacon wrapped jalapenos in the smoker and smoke for 1 hour.