Preheat your smoker to a steady 250°F (121°C).

Slice each jalapeno in half lengthwise and scoop out the seeds and membranes.

Mix cream cheese, cheddar cheese, lemon juice, paprika, garlic, salt, and pepper until creamy and smooth.

Fill each jalapeno half with the cheese mixture.

Wrap each filled jalapeno with half a slice of bacon if using.

Place filled jalapenos on a wire rack over a sheet pan.

Smoke the jalapeno poppers for 60 to 75 minutes until tender.

For bacon-wrapped poppers, broil for an additional 3 to 4 minutes until bacon is crispy if desired.

Let cool briefly, garnish with lime zest, and serve.