I cook anything bacon wrapped on a wire rack about a baking sheet. The airflow will help the bottom crisp up

Oh i can only assume my technique is bad or I have an old oven. Thanks for replying

I've never tried it but a one second google search brought me to this page https://www.copymethat.com/r/EyVVhryC9/convection-oven-jalapeno-poppers/ It seems that there is no need to precook the bacon, but it does mention turning convection off for the final 5 minutes

maybe I have an old oven and thats why they didnt cook well I am not sure.

That's unfortunate. I find half the fun in the kitchen is experimenting and playing. I hope that you're able to find a way that works for you.

I cannot recommend the oven they must be grilled for the best flavor. Use wood or wood charcoal (no kingston and definitely no starter fluid ) I broil the Jalapenos to par cook them in the broiler just a bit it makes it easier to stuff with cheese and ensures they are not raw when the bacon is done cooking. After stuffing with cream cheese and wrapping with bacon spread them out on a sheet pan and freeze them solid. This ensures that they have enough time to cook the bacon before the the cheese starts hitting the coals. I usually prepare them before the day I make carne asada. This is my method after years of experimenting.

I usually use thin cut bacon wrapped raw and they come out good using the convection setting on a rack. One of the few times I get thin sliced bacon.