Don’t be surprised if these little bites become your most requested party appetizer.

Smoked turkey jalapeno poppers. Adds a wonderfully smoky flavor to the poppers. Web start at the top, then wrap strips around the center of each pepper and tuck in at the bottom. Web smoking wood for this quick recipe, we use hickory wood.

Whenever you set down a platter of jalapeño poppers, they’re always quick to disappear, leaving you with happy, full guests. Web to make the filling perfectly creamy. Light the coals and wait for the temperature of the smoker to come to 240 degrees f (115 degrees c).

It’s a really fast smoked appetizer dish for a game day party. Try cutting and seeding jalapenos under water in a large bowl. Brush the skin lightly with olive oil.

Add the cream cheese (+ cheddar cheese, if using), smoked paprika, garlic powder, salt and pepper, and red chili flakes to a bowl and mix well. Using a hand mixer fitted with a whisk attachment, whip the cream cheese in a medium size mixing bowl. Remove smoked jalapeño poppers from the pellet grill and allow them to cool for a couple of minutes.

Place in a roasting pan. Web preheat the smoker to 225°f. Cook at 225ºf for 1 hour and check.

Place in oven for 15 minutes or until the jalapeños are tender. Snag your favorite smoker and turn it on to 275 degrees f. They are incredibly enticing when right out of the pellet grill thanks to oozing, melted brie cheese and smoked bacon.