Stir together the softened cream cheese, cheddar cheese, garlic cloves and ground cumin in a large bowl to make the filling.
Cut off the jalapeño stems and slice them in half. Remove the seeds and membrane inside the 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 the bacon-wrapped jalapeño poppers 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.
No matter the occasion, everyone will fall in love with these smoked bacon-wrapped jalapeño poppers. It doesn't get better than smoky bacon paired with spicy jalapeños.
It was my first time having poppers wrapped in bacon, and I should have tried before. Everybody loved them. A huge hit for a party.