Nice looking poppers !
Whenever my 18" or 22" WSM is being used, which is four to five times a month you'll find poppers being smoked.
I cure, smoke and slice my own bacon. Bacon for poppers must be sliced almost paper thin, if bacon is to thick it does not get crispy.
Home grown jalapenos (most of the time) are stuffed with smoked Kraft jalapeno cheddar cheese or smoked extra sharp cheddar. Living in Florida I cold smoke 20-30 pounds of cheese in the winter months.
Have you stuffed Hatch green chilis ?