Chop your pecans and shred your cheese, if needed.
Cut up your butter and add it to a small sauce pan over medium heat. Let it start to melt and then stir in your pecans, brown sugar and Worcestershire. Continue stirring and let the mixture come to a boil. (It should take a couple minutes, but make sure you don't burn your pecans.) Take the pan off the heat right away and let it sit while you make your cheese filling.
In a medium or large mixing bowl, use an electric mixer to whip your cream cheese, Liquid Smoke and seasonings.
Stir in your cheddar with a spoon.
Scoop your butter pecan mixture onto a sheet of foil about 11 or 12 inches wide and spread the nuts out a bit in a horizontal rectangle.
Gather your cheese filling into a ball and place it onto another sheet of foil about 11 or 12 inches wide. Use your hands to shape the cheese filling into a log about 8 inches long and even on top. Wash your hands well.
Make sure your pecan mixture isn't still hot (you don't want it to melt the cheese), but it can be a bit warm. Use your clean hands to carefully transfer the cheese log onto the pecan mixture. Use your hands to scoop up some nuts and cover the log, gently pressing the coating into place. Try to cover any bare spots.
Wrap the cheese log in the foil and chill it in the refrigerator for about 15 minutes to firm it up before serving (if you can bear waiting).
Serve with flat pretzels or crackers of your choice. Store leftovers wrapped in the refrigerator.
This isn't overly spicy hot, but if you have kiddos who are sensitive to cayenne pepper, you might want to make them a separate little cheese log without the cayenne.