Soften cream cheese, and mix with chorizo. Place in refrigerator to chill.
Cut jalapeno's in half. Remove seeds and membrane.
Fill each jalapeno half with the cream cheese mixture.
Wrap each jalapeno popper with bacon, and secure in place with toothpick.
Preheat smoker to 225-degrees, and place jalapeno poppers in smoker for about thirty minutes or until bacon is cooked.
Preheat grill to 350-degrees. Leave one or two burners on, and place jalapeno poppers on top shelf for indirect cooking. Cook about thirty minutes or until bacon is done. If desired add a smoker box over direct heat to add a smoky flavor.
Preheat oven to 350-degrees. Place jalapeno poppers on baking sheet, and cook for about thirty minutes or until bacon is done.
Serve immediately or store in an airtight container for up to three days.