Combine the softened cream cheese, cheddar cheese, garlic cloves and ground cumin in a mixing bowl until it becomes one cohesive mixture like so.
Slice off the stems of the jalapeños and cut them in half. Remove the seeds and membrane inside the peppers. Tip: Wear kitchen gloves while handling peppers.
With a small spoon, fill the cream each jalapeño half with the cream cheese mixture and set aside. Don't overfill them.
Wrap the cream cheese-filled jalapeño halves with a strip of uncooked bacon. Secure at both ends with toothpicks.
Place in the smoker. Close the lid and smoke until the bacon browns and the peppers soften. After smoking, broil for 30-60 seconds to crisp the bacon.
For the ultimate party appetizer, make this smoked jalapeño poppers recipe and watch as everyone quickly and happily gobbles them up. You won’t find a more crowd-pleasing snack.