Ingredients:
1/2 cup all-purpose flour
1/4 tsp. salt
1 tsp. Paprika
1/2 cup butter, at room temperature
2 plump garlic cloves - minced
2 cups of grated sharp cheddar cheese (use a commercially smoked variety)
24 large green olives with pimientos, onions or Jalapenos, plus tsp. of brine from the jar.

Directions:
In food processor combine flour, paprika, salt, olive brine, cheese, butter and garlic. Process until thick dough forms. Wrap an olive in enough dough to thoroughly cover it, making the ball @ 1 to 1 1/4" in diameter. Then sprinkle with paprika. Repeat with remaining olives. The sprinkle balls liberally with additional paprika. Set olive balls in shallow, smoke proof baking dish or on heavy duty foil. Bring smoker to 225 to 250 degrees for about 35 to 40 minutes or until golden brown. Remove morsels from the smoker and let stand for 10 minutes. They will become crispier as they cool. Serve warm or at room temperature ... leftovers don't keep well so eat up.

Technique Tip:
The morsel's cooking temperature has less flexibility than that of most smoked dishes. If temperature falls below 225 degrees, the dough may slide off the olives.

Makes 2 dozen.