Wear gloves while doing this. Cut off the tops of the jalapeno peppers. Carefully take the seeds and membranes out.
In a bowl, mix together cream cheese, shredded cheddar cheese, garlic powder, black pepper and salt.
Preheat the Pit Boss Grill to 350°.
Stuff the peppers with the cream cheese mixture. Wrap bacon around then secure with toothpick. Place them in a rack(Hubby manipulated on of my cooling racks to fit the peppers standing up.) on top of foil-lined sheet pan. Smoke them for 30 minutes.
Let is rest for a few minutes to cool down before serving.
