Abt tips

YOu could try nuking the bacon a bit to get a jump on cooking it up.

theres a few ways, one, buy the cheapest thinest bacon and warm it to room temp then stretch it twice as long to thin it out more, then wrap and start the cook cheese side down, flip later when that side starts to crisp.

second, use proscuito instead of bacon

third with thick bacon cook it til almost done and pin it on top for the cook like this



the ones in the back are peaches and blueberries with a sweetened cream cheese, somehow those were the hottest ive ever made

Grillmagic said:

. . . I cook them. . . [indirect for one hour] then pull the plate setter and let go till 450/500 and crisp it up

Exactly.  With most, if not all, bacon-wrapped appetizers, it's best to do indirect first and then crisp over direct/higher heat.

If you are (understandably) reluctant to pull out a hot plate setter, you can crisp the bacon on a pre-heated gasser if you happen to have one going.

Also . . . as mentioned by Fishlessman, use thin bacon at room temp.  That's important. 

IF you're patient and allow the bacon to constrict while indirect, toothpicks are NOT needed.

Honest.

I know I'll probably catch heck for this but, turkey bacon will crisp at an even rate of the jalapeno getting roasted and I go raised direct 325℉-350℉. Or thin bacon wrapped tight (i don't use toothpics, or thick cut bacon I'll cook by itself about 1/2 way let cool enough to handle blot w/ paper towel and again wrap tight (egg setup and temp same as above).

I agree with the thin bacon concept as it works out pretty good, I also will use the regular or thick cut bacon, stretch it out as well, cook at 225* for 2 hours indirect to get this outcome!  Bacon is crisp and the pepper is perfect.  I coat my bacon in Swamp Venom from DP as well, for that extra bite!