I havve not tried smoking them yet, but I make my own italian sausage. I usually make my standard meatball mix but use 50-50 italian sausage & ground beef. I stuff my jalepenos with this & bake them for approx. 30 minutes. I'm definately going to have to try putting these things in the smoker.
My mix consists of:
Cream Cheese, some shredded Cheddar (or like a mexi-mix) can of crab meat and old bay seasoning (probably a teaspoon or so). Wrap in Bacon. Smoke for 2+ at 225. I did find, the longer the smoke the more mellow the pepper, so if you want hotter, a little higher temp for less time.
I just started messing around with these as well and I used cream cheese mixed with progresso itilian bread crumbs, minced onion, minced garlic, a hand full of cheddar, wrapped in bacon and OMG, THAT IS ALL I AT THAT NIGHT.