They are pretty simple to do Greg.
8 oz softened cream cheese
4 oz extra sharp cheddar
4 oz generic "multi-cheese Mexican blend
1/2 doz slices of cooked bacon, crumbled
2T of bacon grease (from above)
Enough bacon slices to halve and wrap on however many poppers
are going to make
Core jalapenos, stuff, wrap with bacon (top 1/2 of pepper so they will fit in rack holes). Cook bacon until fat is rendered but still flexible for wrapping. Use toothpicks to hold bacon to pepper. In smoker w/cherry at 250 for 2-2.5 hrs or oven at 325 for 1.5-2 hrs.
Toughest part is ensuring the right size peppers are selected. Too thin they fall through the rack openings, too thick they will fall over making a mess. Better smaller though, because the toothpicks can hold in place.
Sorry about the picture thing, have never done them. I'm one of the relics that doesn't even have a smartphone.