1. Slice each jalapeño in half lengthwise and remove seeds and membranes. In a bowl, mix cream cheese and shredded cheddar until smooth. Stuff each jalapeño half with the cheese mixture. Flatten a portion of sausage and wrap it completely around each stuffed jalapeño. Wrap each sausage-covered jalapeño with a slice of bacon, overlapping slightly. Preheat smoker to 250°F. Place wrapped jalapeños on smoker grate and cook for 2–2.5 hours until bacon is crisp and sausage is cooked through.