COOK IT.
Preheat smoker to 225°F.
Unwrap the cream cheese blocks and score the tops into a diamond/criss cross pattern.
Place the scored blocks onto a sheet tray lined with butcher paper. Place the tray onto the upper rack of your preheated smoker.
Smoke for 2 hours.
Remove the cheese and allow to cool. While cheese is cooling, melt the butter in a saucepot on the stove on medium heat until slightly browned.
Add pecans and Macadamia nuts to the browned butter and lightly toast for 2-3 minutes. Add in chopped garlic and sauté for another 1-2 minutes. Remove from heat.
In a large bowl, add smoked cream cheese, chives, bacon (optional), paprika and pepper. Fold in most of the nut topping mixture, reserving about 1/3 cup as a garnish.
In your serving bowl, top mixed cream cheese with remaining nut topping mixture. Serve with your choice of crackers, bread, and veggies