Start your smoker at 160°F
In a oven safe pot, put the cream cheese, the sour cream, the cheddar cheese, the scallions, the garlic powder, and the maple syrup together.
Mix until you get an homogenous paste.
Smoke for 20 minutes.
Take the cheese out, shape it in a ball and wrap it in saran wrap.
Refrigerate for 2 hours or until cheese ball has solidified.
Raise your smoker temperature at 400°F.
In a cast-iron pan, bake the bacon until brown and crispy.
In an aluminum tray, place the crackers and smoke them for 10 minutes.
Refrigerate the bacon with the cheese.
When the cheese ball is ready, take it out of the refrigerator, as well as the bacon.
Crumble the bacon and the walnuts together in a food processor
Roll the cheese ball in the crumbles, pressing firmly but not too hardly, covering all surfaces.
Add some chives on top, and place in the center of a large plate with the smoked crackers all around it.