Stuffed Smoked Onions

4 large sweet onions, peeled
3 tbsp butter, divided
4 strips bacon, cut crosswise in 6 mm slivers
4 jalapeño peppers, seeded & diced
1⁄2 cup SIDS SMOKEY GARLIC SAUCE
1⁄2 cup grated cheddar or pepper jack cheese

Using a sharp paring knife and starting at the top of the onion (opposite the root), cut an inverted cone-shaped cavity about 5 cm across the top and 5 cm deep in each onion. (The core should come out in a cone-shaped plug.) Chop the pieces you remove.
Melt 1 tablespoon of the butter in a medium-sized frypan. Add the chopped onion pieces, bacon, jalapeños and cook over medium heat, stirring occasionally, until lightly browned, 4 minutes. Place a spoonful of this filling into the cavity of each onion. Divide the remaining 2 tablespoons of butter into 4 pats and place one on top of each onion. (The onions can be prepared several hours ahead of this stage. Place them on a plate, cover with plastic wrap, and refrigerate.)
Set up your smoker following the manufacturer’s instructions and preheat to 107-120°C. Add the wood as specified by the manufacturer. Place the onions on grill rings or in a shallow aluminum-foil pan. Smoke until gently yielding when squeezed on the sides, about 2 hours.
Place 2 tablespoons of SIDS SMOKEY GARLIC SAUCE on each onion, and top each onion with 2 tablespoons of the cheese, if using. Continue smoking the onions for another 30-60 minutes. To test for doneness, squeeze the sides of the onions - they should be soft and easy to pierce with a metal skewer.
Transfer the onions to a platter or plates for serving.