Preheat your Traeger grill to 160F

Using a small cookie sheet or piece of foil, place the unwrapped block of cream cheese in the center

Score the top of the cream cheese in a hatch-mark pattern

Season the cream cheese generously with the Garlic Junkie seasoning

Place the cream cheese in the grill and smoke it for about 2 hours

Once the cream cheese has smoked, remove it from the grill and allow to cool to room temperature

Bump up the grill temperature to 375F

Arrange bacon slices on a foil-lined cookie sheet

Put the baon in the grill and cook for 15-20 minutes until rendered and beginning to crisp

Remove the bacon from the grill and drain on paper towels before dicing it finely and setting half aside

Combine the cream cheese, shredded cheese, ½ of the chopped bacon, the green onions, peppers, pickles, jalapenos and sour cream in a bowl

Using a plastic spatula, mix well until ingredients are evenly distributed

In a shallow bowl or dish, combine the remaining bacon, pecans, parsley and poppy seeds

Using disposable gloves, divide the cream cheese mixture in half and form it into two balls

Carefully roll the balls in the pecan/bacon mixture and press to coat thoroughly

Transfer each ball to a square of plastic wrap and wrap tightly in a smooth sphere

Place the balls in the fridge and refrigerate at least an hour or overnight

Before serving, place the ball on a plate to bring to room temperature

Serve with crackers and sliced apples