In a medium bowl, stir together the softened cream cheese, cheddar cheese, garlic cloves and ground cumin until it becomes one cohesive mixture.
1
Slice off the stems of the jalapeños and cut them in half. Remove the seeds and membrane inside the peppers.
2
Use a small spoon to spread the cream cheese mixture into each jalapeño half and set aside. Don't overfill them.
3
Wrap the cream cheese-filled jalapeño halves with a strip of uncooked bacon. Secure at both ends with toothpicks.
4
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.
5