Filet the catfish into thin strips. Season with Kent’s seasoning, or salt and pepper.

Clean and season your smoker/grill. Preheat to about 275 degrees F. For this recipe I used a blend of apple, cherry and oak woods. Feel free to use any blend of wood you like.

Place the catfish and shrimp on the indirect side of the heat on your grill or smoker. Close the lid and smoke for about 3 to 4 minutes or until the catfish is tender enough to chop and is flaky.

Meanwhile, in a small bowl, whisk together the cream cheese, horseradish, Worcestershire, honey, smoked paprika and minced garlic.

Stir in the Ritz crackers until the mixture is a very thick paste.

Stuff the poppers with the cream cheese mixture. Be careful not to tear or puncture the jalapeno skins.

Place the poppers in a rack/popper holder and place over the direct heat side of the grill/smoker.

Close the lid and cook for about 5 to 10 minutes or until the jalapenos begin to blister.

Move the poppers over on the indirect heat side. Close the lid and continue cooking another 10 minutes or until the poppers are tender. Remove from the heat and allow to cool slightly before serving.

Bonus: After smoking, you can roll the poppers in egg wash and Panko bread crumbs then deep fry at 375 degrees until golden brown.