Jalapeno Poppers questions

[PhilPA]

I plan to make these for the first time this weekend. Do I put them on to smoke on low heat or on the grill at high heat?  Also, won't the cheese leak out during cooking?  Thanks.

[TheDude]

I go indirect high heat. Yes, some cheese is lost to the grill gods.

[Metal Mike]

Depends .



(indirect ~300") What you have room for & how much /type of "filling" you want to use:



You really don't have to stuff them edge to edge, knowing the bacon will draw up nicely



practice makes perfect & you won't hear many complaints as your repeat attempts gain

[Metal Mike]

Bookmark this link: IMO should be a sticky @ top of "cooks & recipes")
weberkettleclub.com/forums/grilling-bbqing/'turd-wrapping/

Thanks @1buckie & Enjoy the process @PhilPA...

[PhilPA]

Thanks all. Great information

[Mac]

Depends .

Daym, Mike.  That reminds me of a M.C Escher painting!  Way to maximize your grill real estate space. 

[Metal Mike]

an upside down18" (non-flip grate) on the 22 using 3 handles to support/stabilize & realized I had room for my DIY half grate...

I can't wait to repeat this...

[MikeRocksTheRed]

I always smoke mine....but that is mainly to give me something to munch on while having beers and waiting for a longer smoke to finish.  I usually smoke mine at 225-250 for 2 to sometimes 2.5 hours.  The bacon drips on whatever is cooking under them is money!

[Davescprktl]

I always smoke mine....but that is mainly to give me something to munch on while having beers and waiting for a longer smoke to finish.  I usually smoke mine at 225-250 for 2 to sometimes 2.5 hours.  The bacon drips on whatever is cooking under them is money!

Ditto!