Pre-heat smoker or cooker to 160c / 320f
Cut the tops off of the jalapeños. Remove the seeds and ribs from the jalapeños with the handle of a teaspoon.
Mix the cream cheese, cheddar cheese, and a good sprinkle of Magic Dust. Add a little water to loosen the mixture if required. Stuff the peppers with the cheese mixture.
Cut the bacon slices in half crosswise. Wrap each one with 1/2 slice of bacon and secure the bacon with a toothpick.
Fix the jalapeño tops back on with another toothpick
Sprinkle all sides with Magic Dust. Place the stuffed jalapeños on the smoker, and remove when the bacon is cooked through. (About 30 mins)
When done, take off the smoker, remove all the toothpicks and serve immediately.
