Smoked Edamame with Fried Garlic & Everything Bagel Seasoning

In a small bowl, whisk together the peanut oil, soy sauce, and honey Dijon mustard. Add in the fried garlic and anything but the bagel seasoning (and optional red pepper flakes and hot sauce). Toss this mixture to thoroughly coat all the edamame. Preheat your grill to 225°F. Lay the coated edamame out in a single layer on a flexible mesh baking pan or rack. Smoke for 1 hour for flexible pods. For completely dehydrated pods, smoke overnight. Store the smoked edamame in the fridge and consume within 3 to 4 days.