Smoked Cheese Ball

1. Fill one side of the charcoal tray in your grill with charcoal and set to high. Close for 20 minutes to preheat.
2. Score 2 Cream Cheese Blocks and season generously with your seasoning of choice (e.g., Honey Hog).
3. Add the seasoned cream cheese to your grill with a smoking block on the charcoal and smoke at 225°F for 2 hours.
4. Once finished, cook 8 strips of Bacon at 375°F until crispy. Drain and crumble.
5. To a food storage container, add: 16 oz Smoked Cream Cheese, 2 tbsp Sour Cream, 1 cup Shredded Cheddar Cheese, 1/2 cup Shredded Pepper Jack Cheese, 6 Strips of crumbled Bacon, and 3 tbsp chopped Green Onions. Mix well, shape into a ball, and wrap in plastic wrap. Refrigerate overnight.
6. Make Pecan Mixture: In a separate bowl, combine 2/3 cup chopped Pecans, 2 strips of crumbled Bacon, 1/4 cup Shredded Cheddar Cheese, and 2 tbsp chopped Green Onions. Mix and refrigerate overnight.
7. Unwrap the cheeseball and roll it completely in the Pecan Mixture.
8. Serve with crackers and Enjoy!