Beefy bacon-wrapped jalapeño poppers, smoked

Heat a pan over medium-high heat; add the ground beef and break it up.

Add about one tablespoon of seasoning and cook through; remove any grease and adjust salt to taste.

Mix in one teaspoon each of the sauce transcribed 'water fire sauce', ketchup and mustard; turn off the heat and cool a few minutes.

Wearing gloves, gently roll each jalapeño to loosen the seeds; cut a slit and remove the seeds and spines.

Mix room-temperature cream cheese with the medium cheddar.

Line each jalapeño with the cheese mixture up the sides, leaving a hole in the centre; fill with the meat.

Wrap each with bacon, tucking in the edges so it does not unroll.

Smoke on the Traeger's super smoke setting at 225 for two hours.

Brush the bacon with barbecue sauce and raise the heat to 350.

Cool a few minutes before eating.