Smoked Cream Cheese


Smoked cream cheese is a delicious and versatile dish that’s perfect for gatherings or as a flavorful snack. Here’s a simple recipe to make your own:


  • 2 blocks (16 oz each) cream cheese, softened
  • 2 tablespoons of your favorite BBQ rub or seasoning blend
  • Wood chips for smoking (hickory, applewood, or cherry wood work well)


  1. Prepare your smoker:
    • Soak your wood chips in water for at least 30 minutes to ensure they produce a nice, steady smoke. Then, prepare your smoker according to its instructions. You’ll want to aim for a temperature of around 225°F (107°C).
  2. Season the cream cheese:
    • In a bowl, mix together the softened cream cheese and your favorite BBQ rub or seasoning blend. Make sure the seasoning is evenly distributed throughout the cream cheese.
  3. Shape the cream cheese:
    • Lay out a large sheet of plastic wrap on a clean surface. Spoon the seasoned cream cheese onto the plastic wrap, forming it into a log shape or any desired shape. Wrap the plastic wrap tightly around the cream cheese and twist the ends to secure it.
  4. Smoke the cream cheese:
    • Once your smoker is ready and producing a steady smoke, place the wrapped cream cheese directly on the grate. Close the lid and let it smoke for about 1 to 2 hours, or until the cream cheese takes on a light brown color and absorbs the smoky flavor. Keep an eye on it to prevent it from melting too much.
  5. Chill and serve:
    • Once smoked to your liking, carefully remove the cream cheese from the smoker and unwrap it from the plastic wrap. Place it on a serving dish and refrigerate for at least an hour before serving to allow it to firm up again.
  6. Enjoy:
    • Serve your smoked cream cheese with crackers, bread, vegetables, or any other accompaniments you prefer. It’s delicious on its own or as part of a charcuterie board.
  7. Storage:
    • Any leftovers can be stored in an airtight container in the refrigerator for up to a week.

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