Using tongs, carefully hold each jalapeño, then slice off the tops and cut each in half lengthwise. Use a small spoon to gently remove seeds and membranes, revealing a smooth, hollow cavity. Set aside.
In a small bowl, blend the cream cheese with garlic powder, smoked paprika, and lemon juice until the mixture is smooth and slightly fluffy, releasing a savory aroma.
Using a spoon, generously stuff each jalapeño half with the cheese mixture, pressing gently so it fills the cavity completely and slightly overflows for a creamy look.
Wrap each stuffed jalapeño with a half strip of bacon, ensuring it covers the filling snugly. Secure the bacon with toothpicks if needed.
Soak your wood chips in water for at least 30 minutes to ensure a slow, steady smoke. Prepare your smoker or grill to maintain a temperature around 120°C/250°F, then add the soaked chips to generate smoke.
Arrange the bacon-wrapped jalapeños on a baking dish or tray, then place them on the smoker or grill. Close the lid and smoke for about 30-40 minutes, turning occasionally to promote even cooking.
Check the bacon; it should be crispy and deeply caramelized, and the peppers should feel tender when pierced with tongs. If the bacon isn't crispy enough, broil the poppers for 2-3 minutes to finish.
Remove the smoked jalapeño poppers from the heat, then let them rest for 5 minutes to allow the cheese to set and flavors to meld. Remove toothpicks and discard them.
Arrange the poppers on a serving platter, optionally squeeze fresh lemon juice over them for brightness, and enjoy their smoky, spicy, and creamy goodness while warm.
