Grease the cast iron skillet.
Preheat cooker to 350 degrees and set up for two-zone heat.
Place the cast iron skillet inside your cooker to preheat the pan.
Sauté the jalapeño until lightly browned and softened. Set aside.
Fry the bacon until golden brown, discard the grease, and set aside.
In a large bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk until well-mixed.
In a separate bowl, combine the buttermilk, vanilla, butter, honey, and eggs. Whisk until well-combined and no streaks of egg remain.
Make a well in the center of your dry ingredients and add the wet mixture, along with the bacon and jalapeño. Whisk until you have a smooth batter.
Add the cheddar and fold until evenly distributed.
Pour the batter into your preheated cast iron skillet.
Add apple wood chunks to your coals (if desired) and place the pan inside the cooker over indirect heat for about 22 minutes or until a toothpick inserted in the center comes out clean.
Glaze the top of the cornbread with a light coat of melted butter and let it cook for an additional 3-5 minutes.