- Get your charcoal started ahead of time. This will take the full 30 min to light so you’ll want to make sure you account for this.
Pro Tip
For charcoal lighting tips, check out our getting started videos.
- Cut the jalapeños in half and take out the core.
- Fry up the bacon in a skillet or pan until crispy.
- Grill the chicken thighs over direct heat until it reaches 165°F then chop it up into bite size pieces
- Combine all of the ingredients for the filling in a bowl a bowl and mix thoroughly
- Stuff each halved jalapeño with the filling then smoke it at 225°F with maple wood for 30 minutes
- Brush on BBQ sauce and smoke for another 10-15 minutes until the jalapeños are softened
- Drizzle on ranch and serve. Enjoy!
