Preheat the smoker to 180°F. In a heat proof dish, mix together the cream cheese, and sour cream.

Smoke the cream cheese and sour cream for 30 minutes until you can see slight browning.

Increase grill temperature to 350°F. Lay the bacon on the grates and close the lid. Cook for 15-20 minutes until the bacon is crispy.

In a food processor, combine the smoked cream cheese mixture. half of the chopped green onion, cheddar cheese, garlic powder, and salt to taste. Pulse until everything is mixed together, then form the mixture into a ball and wrap it tightly in plastic wrap. Chill the ball in the fridge until ready to serve.