Bacon Wrapped Poppers?

[gregbooras]

I am looking at trying something a bit different and wanted some advice.

Instead of using Jalapeño's I am planning to use mini baby bell peppers, stuff them with cream cheese and sausage (maybe what I use for pizza) and then wrap with bacon.

I know I can do these on the grill, but can I do these in the smoker and expect the bacon to be crispy and brown?

Also how much smoke?

Thanks in advance.

Greg

 

[RG]

I do them on my kegs, ABTs that is. The bacon takes a long time to render and get crispy at low temps. My recommendation is that the SI smokers (minus the auber) cook so low, you can smoke them and then use your grill to finish them. You can even stick them in your oven if you'd rather do that after smoking them to at least get the flavor of the smoke. After that's done, heat is heat whether it's from the smoker, grill or oven.

 

[gregbooras]

I do them on my kegs, ABTs that is. The bacon takes a long time to render and get crispy at low temps. My recommendation is that the SI smokers (minus the auber) cook so low, you can smoke them and then use your grill to finish them. You can even stick them in your oven if you'd rather do that after smoking them to at least get the flavor of the smoke. After that's done, heat is heat whether it's from the smoker, grill or oven.

Hey Jason,

So how long on the smoker. 30-45 Minutes and then the grill?

Thanks Greg

 

[DivotMaker]

Greg,

I just did the baby bells in the smoker.  Instead of a bacon wrap, I just put it inside!  Cook the bacon, crumble, and add to the filling.  I did 225 for a couple of hours.  Never thought of transferring to the grill!

Smoked stuffed peppers

 

[gregbooras]

Greg,

I just did the baby bells in the smoker.  Instead of a bacon wrap, I just put it inside!  Cook the bacon, crumble, and add to the filling.  I did 225 for a couple of hours.  Never thought of transferring to the grill!

Smoked stuffed peppers

Hey Tony,

So how much wood did you use for the two hours. I am still thinking about the bacon wrapped on the outside. For parties I used to wrap the small hotdogs bacon wrapped and bake in the oven with brown sugar and molasses, they were always a hit.

Greg

 

[DivotMaker]

I used 2 oz. of peach, which was fine.  I think the bacon on the inside is great, but I also missed the bacon wrap!  It adds to the appearance, and taste.

 

[Barrel99]

Peppers take smoke quickly. 1.5-2 oz is probably all you need. If the sausage is uncooked , you will have to make sure it's fully cooked. 30-45 minutes may not be enough time. Unfortunately, the cream cheese melts quickly so it might be better on the bottom of the pepper so it doesn't run. You know the bacon will be soft and fatty. I like Tony's idea of using cooked bacon. I use all cooked ingredients in my stuffed bell peppers.

 

[gregbooras]

Peppers take smoke quickly. 1.5-2 oz is probably all you need. If the sausage is uncooked , you will have to make sure it's fully cooked. 30-45 minutes may not be enough time. Unfortunately, the cream cheese melts quickly so it might be better on the bottom of the pepper so it doesn't run. You know the bacon will be soft and fatty. I like Tony's idea of using cooked bacon. I use all cooked ingredients in my stuffed bell peppers.

I will most likely precook the sausage, so that will not be a factor.

Thanks Greg

 

[DivotMaker]

Peppers take smoke quickly. 1.5-2 oz is probably all you need. If the sausage is uncooked , you will have to make sure it's fully cooked. 30-45 minutes may not be enough time. Unfortunately, the cream cheese melts quickly so it might be better on the bottom of the pepper so it doesn't run. You know the bacon will be soft and fatty. I like Tony's idea of using cooked bacon. I use all cooked ingredients in my stuffed bell peppers.

I got the bacon bits in the cheese idea from GeeBee (Gary, from Hebron, OH)...thought it sounded like a winner.  The other thing I found, is that mixing the cream cheese with shredded cheese and grated Parmesan, it didn't melt and run out.

 

[Barrel99]

Mixing the cream cheese with other harder cheeses is a great idea to help prevent it from running.

 

[gregbooras]

Peppers take smoke quickly. 1.5-2 oz is probably all you need. If the sausage is uncooked , you will have to make sure it's fully cooked. 30-45 minutes may not be enough time. Unfortunately, the cream cheese melts quickly so it might be better on the bottom of the pepper so it doesn't run. You know the bacon will be soft and fatty. I like Tony's idea of using cooked bacon. I use all cooked ingredients in my stuffed bell peppers.

The idea of mixing the cheese sounds like a great idea and will also add some extra taste!

Thanks Greg

I got the bacon bits in the cheese idea from GeeBee (Gary, from Hebron, OH)...thought it sounded like a winner.  The other thing I found, is that mixing the cream cheese with shredded cheese and grated Parmesan, it didn't melt and run out.

 

[RG]

Sorry Greg, just now saw your question but it looks like you have it all under control. As for the smoking time, I don't really know what that would be on an SI. On the Kegs, I smoke with apple for as long as I am cooking them, about 3-4 hours at 235ish. The cheese turns nice and smoky in color.

 

[gregbooras]

Sorry Greg, just now saw your question but it looks like you have it all under control. As for the smoking time, I don't really know what that would be on an SI. On the Kegs, I smoke with apple for as long as I am cooking them, about 3-4 hours at 235ish. The cheese turns nice and smoky in color.

Hey Jason,

No problem, this will be on the back burner for a while. I am traveling for the next two weeks, so will be going through smoking and grilling with drawl

Greg