Prepare your smoker as needed and preheat it to the temperature of 250° (try to maintain between 250° and 275°, but not any higher). Use mild wood for smoking your poppers unless you want something strong.
After washing your jalapeno peppers cut each pepper in half.
Once you've cut all your peppers, using a small tea spoon, scoop out all the seeds. It might be easiest to cut the stem right at the widest point before the seeds begin.
Remove as much of the white membrane as possible in each pepper.
Filling
Bake your thick cut bacon at 400° for about 25 minutes or until it reaches your desired level of crispiness.
Combine all your filling ingredients into a bowl and mix together thoroughly until smooth.
Divide the mixed filling among all of the jalapeno halves evenly. Each jalapeno half should be filled to the top with a little dome.
Top with a little more cheese and place on your smoker ready tray.
Smoke the jalapenos for 45 to 60 minutes while maintaining a temperature between 250° and 275°
Once you've achieved a nice brown cooked look on the cheese, remove from the smoker, top with chives and extra bacon and serve.