Step 1

Pre-heat your smoker to 250°F (121°C).

Step 2

Carefully core and seed the jalapeños. Wear gloves to protect your hands from the heat.

Step 3

Clean the prawns, leaving the tails intact. Make a small slit down the back to remove the vein. Pat them dry with paper towels.

Step 4

Insert each prawn into a cored jalapeño, ensuring the tail end remains exposed.

Step 5

Take a handful of chorizo sausage and flatten it into a thin layer. Wrap the sausage around the jalapeño, covering it completely while keeping the prawn tail exposed.

Step 6

Wrap each chorizo-covered jalapeño with 2-3 slices of thin bacon. Use toothpicks to secure the bacon ends if necessary. Season the bacon-wrapped jalapeños with your favorite low-sodium BBQ seasoning.

Step 7

Place the prepared jalapeños on the smoker grate, making sure they are not touching each other. Close the smoker lid.

Step 8

Smoke the stuffed jalapeños at 250°F for about 2 hours. The bacon should become crispy and the chorizo should be cooked through.

Step 9

Around the halfway mark (1 hour into the cooking process), open the smoker and carefully brush on a layer of Sweet Baby Ray's Original BBQ Sauce onto each stuffed jalapeño. This will add flavor and moisture to the dish.

Step 10

Close the smoker and continue cooking for the remaining hour, or until the bacon is fully cooked and the internal temperature of the prawns reaches 145°F (63°C).

Step 11

Once done, carefully remove the stuffed jalapeños from the smoker using grill tongs. Allow them to cool slightly before serving.

Step 12

Serve the stuffed jalapeños as a delicious and flavorful appetizer. The combination of the smoky bacon, spicy jalapeño, savory chorizo, and succulent prawn creates a mouthwatering treat that's perfect for sharing.