Heat the grill to approximately 375°F over medium heat. Set it up for indirect grilling if possible, leaving one cooler area where the poppers can cook without sitting directly above the strongest flames.

Rinse and thoroughly dry the jalapeños. Slice each pepper lengthwise, remove the seeds and membranes, and leave the stem attached if desired for an attractive serving handle.

In a bowl, stir together the softened cream cheese, shredded sharp cheddar, garlic powder, onion powder, kosher salt, and freshly ground black pepper until evenly combined.

Spoon or pipe the cheese mixture into the jalapeño halves. Fill them neatly without overfilling, because the cheese expands and may spill out while the poppers cook.

Wrap each stuffed jalapeño half with one regular-cut bacon slice. Secure the bacon with a toothpick, making sure the pick passes through the bacon and pepper without splitting the jalapeño.

Arrange the poppers cut-side up over indirect heat. Close the lid and grill for 20 to 25 minutes, turning or repositioning them as needed, until the bacon is browned and the peppers are tender.

If the bacon needs more color, move the poppers briefly over direct heat at the end. Watch closely and avoid excessive direct heat, which can burn the bacon or make the cheese filling leak.

Transfer the finished poppers to a plate and let them rest for 5 minutes before serving. The filling will be extremely hot straight from the grill, so this short rest is important.