Smoked Jalapeno Poppers: Best Camping Recipes on a Grill

Smoked jalapeno poppers are a staple in my outdoor cooking arsenal. At home, I perfected my recipe using the Charbroil “The Big Easy” smoker, which delivers a smoky, crispy bacon-wrapped bite of goodness with minimal effort. But what about when I’m out motorcycle camping? Is it even possible to make smoked jalapeno poppers at camp?

In this blog/vlog, I set out to see if I could recreate the same magic using my new CAMPINGMOON X-MINI-PRO portable grill.

Why I Love Poppers

I primarily consume a high-protein, high-fat, low-carb diet of fresh, nutrient-dense, unprocessed foods. Once a week or so, I’ll indulge in a good carb overload, but I keep it to a minimum. I feel better without the carbs, so poppers fit perfectly into my meal plan.

The combination of bacon, cheese, and fresh peppers provides a satisfying balance of protein and fat, keeping me fueled for long rides and active days outdoors. Plus, they are very healthy unless you go crazy on them.

I generally make a couple of extra poppers to reheat. They make a quick, delicious breakfast alongside a fried, scrambled, or hard-boiled egg, giving me a camp-friendly, energy-packed breakfast.

About the CAMPINGMOON X-MINI-PRO Portable Grill

I’ve been through several portable camping grills that easily pack on my motorcycle camping trips but underperform at camp. The issue for all of them comes down to two things:

The grill can’t be adjusted up and down to control heat.
The coals sit at the bottom of the BBQ, where they can’t get air to burn hot.

These are serious flaws for any BBQ, particularly a tiny grill.

So, imagine how thrilled I was to find a tiny, portable grill that solves both issues. The CAMPINGMOON X-Mini-Pro (see it on Amazon) is a kick-ass little rig that made my poppers proud.

Notably, it is not as easy and flawless to make jalapeno poppers on a grill as it is in The Big Easy, but the activity is fun, and the results are tasty.

[My complete review of the CAMPINGMOON X-Mini-Pro is in this blog post here.]

Ingredients

4 fresh jalapeno peppers, split and seeded
4 oz cream cheese
Dash of Chipotle chili powder (for extra smoky heat)
4 slices thick-cut, apple-smoked bacon
1/4 cup orange marmalade (for dipping, trust me on this!)
Kingsford BOLD & SMOKEY briquettes (about 12-15 coals)
Heavy-duty aluminum foil
4 chunks of firestarter

Many jalapeno popper recipes call for adding grated cheddar cheese to the cream cheese. It’s yummy, to be sure, but it makes a greasy, globby mess in the smoker. Besides, my recipe calls for a secret sauce that makes poppers irresistible. Orange marmalade!

At-Home Method (The Big Easy Smoker)

Preheat your Charbroil “The Big Easy” smoker until the pellets begin to smoke.
Wash, clip, split, and remove the seeds from jalapeno peppers.
Fill each jalapeno with a 1/4″ slice of cream cheese.
Wrap each popper with a slice of bacon. Tuck the bacon or secure using a toothpick.
Place the poppers on the top rung of The Big Easy’s basket (not the grill).
Sear the poppers until the bacon begins to turn brown on the outer edges, then reduce heat 1/4 turn.
Cook until the bacon is golden brown and crispy, the peppers are tender, and the cream cheese puffs out the ends.
Allow to cool for about 5 minutes, and serve with a side of orange marmalade.

When your Big Easy Smoked Jalapeno Popper are ready, they should look like this:

I don’t slice my peppers in half or use a toothpick to hold them together. My method takes a little more time, but it’s worth it.

I wash and dry my peppers, then cut off the ends (not too much on the small end). Then, I slice the pepper down one side and use my knife to help remove the seeds and the white membrane (pulp) that holds them. You need to be careful not to spread the pepper too wide, or it will break.

The cleaned pepper becomes a clamshell for the cream cheese and provides a clamp to hold one end of the bacon. Simply fill with cream cheese, insert one end of the back strip about 1/2 inch, squeeze, wrap, and tuck the loose end under the rolled bacon. You can see the clamped end of the bacon in the bottom popper above.

Campfire Cooking Method (CAMPINGMOON X-MINI-PRO)

Cooking poppers at camp required a little trial and error, but the results were just as delicious. Here’s how I made it work:

Prepare the Fire:

Light Kingsford BOLD & SMOKEY briquettes using 4 chunks of firestarter.
Let the coals heat until all signs of the firestarter burn away (you don’t want paraffin flavor in your poppers).

CAMPINGMOON X-Pro-Mini coals heating up and smoking.

Prepare the Poppers:

Follow the same steps as the at-home method to fill and wrap the jalapenos.

Grill the Poppers:

Place poppers directly on the grill and cover them loosely with heavy-duty foil, leaving two ends open for airflow.
Allow each side to sear for about 7-8 minutes, keeping an eye out for bacon grease flare-ups.

Finish Cooking:

Remove poppers from the grill, wrap them completely in foil, and return them to the heat.
Let them cook for another 8-10 minutes until the peppers soften and the cream cheese puffs out the ends.

Cool & Serve:

Let the poppers cool for a few minutes before enjoying.
Serve with orange marmalade on the side—it enhances the smoky bacon, the heat from the jalapeno, and the creamy filling.

The Story Behind the Marmalade

I credit Scotty, my favorite Scottish bartender from McP’s Irish Pub in Coronado, California, for introducing me to an unexpected but game-changing twist: serving jalapeno poppers with orange marmalade. The sweetness of the marmalade enhances the smoky, savory bacon, complements the heat of the jalapeno, and balances the richness of the cream cheese.

Since that first taste at McP’s, I haven’t eaten poppers without it. Scotty has moved on to the ever-after, but if you visit McP’s, you’ll find his portrait and picture hanging around the pub. He is truly missed by all who knew him.

Behind the Smoke

When I cook poppers at home using The Big Easy, I rely on applewood or mesquite smoking pellets to give them that deep, smoky flavor. When planning my “Down Range” poppers, I needed to replicate that same smokiness in a portable setup.

After some experimentation, I found that Kingsford BOLD & SMOKEY briquettes delivered exactly what I wanted. These briquettes provide a rich, mesquite-like smokiness that mirrors my at-home method, allowing me to enjoy that same flavor no matter where I set up camp.

The secret is not to let the briquettes burn down until they are all completely white. If you do, you won’t get the smoky flavor. When the firestarter has completely burned away, about half white is just right.

And don’t forget to cover what you’re cooking with a bit of heavy-duty foil. It holds the smoke in and enhances the flavor.

Pro Tips for Campfire Poppers

Keep an eye on the grill; bacon grease can cause flare-ups.
Use thick-cut, apple-smoked bacon for the best flavor.
Adding a touch of Chipotle chili powder to the filling gives it a bold, smoky kick.
Make extra—these poppers reheat beautifully in the morning alongside a fried or scrambled egg.
Use rubber gloves—I can’t overly stress how painful getting the oil from the jalapeno in your eyes or other tender areas is. When you’re finished preparing your poppers, remove the gloves and put them in the trash.

Whether at home or out in the wild, “Smoked Jalapeno Poppers” is the perfect addition to any campfire feast. Try them out on your next trip, and let me know how they turn out!

Products Featured in this Article

Charbroil® The Big Easy 3-in-1 Smoker, Roaster & Gas Grill

CAMPINGMOON X-Min-Pro Portable Grill

Enamel Pioneer Plates

Disclaimer: This article is not sponsored. Some links are affiliate links, meaning if you buy something, I may make a small commission at no extra cost. As an Amazon Associate, I earn commission from qualifying purchases. Thank you for supporting Peanut and me in providing unbiased motorcycle, travel, and camping content!