Preheat Grill: Set smoker to 225 degrees Fahrenheit using fruit wood, like apple or cherry. The cream cheese will not melt as long as you keep the heat under 225.
Smoke Cream Cheese: Place the cream cheese in a smoker safe dish. Score the top of the cream cheese with X like patterns and then liberally apply half of the seasoning (reserving the rest for later). Place on the smoker for 2 hours.
Mix the Ball and Cool: After 2 hours, remove the cream cheese and place in a large bowl. Add the cheddar, green onion, remaining dry rub, and Dijon mustard. Stir to combine while warm. The cheddar will melt slightly. Place in the refrigerator for up to 2 hours to firm up.
Form Cheeseball: After it has firmed up enough to work with, place the contents of the cheeseball on plastic wrap and form into the shape of a ball.
Coat Cheeseball: Combine the crushed smoked almonds and green onions in a large bowl. Roll the cheese ball in the almond mixture, using your hands to press in the coating, making sure the almond coating covers the entire ball. At this point you can serve it, or re-wrap and store in the refrigerator until ready to serve.