Smoked Cream Cheese
Cherry Wood Smoked with an Everything Bagel Seasoning
Ingredients
- 1 block Cream Cheese
- 3 tbsp Everything Bagel Seasoning
Instructions
- Set your smoker to the lowest temperature setting. On my electric smoker the lowest temperature setting I can go is 110F. At this temperature my wood chips will smolder, anything lower and they won't.Most pellet smokers can only go as low as 160-200F.
- Take your block of cream cheese and cross-hatch the surface - only cutting roughly 1/2" into the surface.
- Liberally apply your everything bagel seasoning to all sides of the cream cheese.
- To an aluminum pan, add lots of ice. Then take your cooling rack and place on top of the aluminum pan. Place the cream cheese on top of the cooling rack.If you have other aluminum pans, it can't hurt to add more ice to your smoker to help keep the temperature down.
- Smoke for 1 hour, adding 2-5 wood chips after 45 minutes.
- After 1 hour, take out of the smoker and enjoy!Optionally, you can put the cream cheese in your refrigerator for a few hours to firm back up. Then wrap in plastic wrap and put in your refrigerator overnight. I find the overnight wrap further enhances the smoke flavor.
Notes
If you find that your smoker gets too hot, you should consider getting a pellet tube or an A-maze-zen smoker maze. These work via cold smoking and won't cause your cream cheese to melt.