Preheat the smoker to 180°F.

Slice the jalapeños in half and use a spoon to hull out the middle pith and seeds. The seeds are where the bulk of the heat is, so if you like them hot leave some of the seeds inside.

Into the bowl of a food processor, add the cream cheese, shredded cheese, Worcestershire sauce, and chipotle powder. Pulse until the mixture is well blended.

Fill each jalapeño half with the cheese blend.

Wrap each stuffed jalapeño half with one slice of bacon so that the pepper is completely covered.

Refrigerate the poppers for about 20 minutes to firm up the cheese stuffing and allow the flavors to meld.

Place the jalapeño poppers on a rimmed baking sheet about ½ inch apart, and smoke for 30 minutes. Then turn the smoke up to 350°F, and smoke for an additional 30 minutes.

Remove from the smoker and serve.