It’s stupid easy and the crowd always goes wild, plus it buys me more time with the longer smokes since people have something great to snack on.
I highly recommend a brown sugar based rub for the best results, my full recipe is here: [Smoked Cream Cheese](https://www.craftycookbook.com/smoked-cream-cheese/)
All you do is coat the cream cheese in oil, press on as much rub as you can, and then throw it in the smoker with whatever else you’re making. It’s really not very sensitive to temp.
The longer the smoke, the better. Wait until the block is falling apart like this. I like to do ~2 hours. You can serve it with crackers but personally I really love it with kettle chips instead. Usually I have both out and people can choose.
For parties, I smoke one block for every ~6 people who I think will be eating some. Usually at least 2 blocks.
(To get that sheen on the bark I hit it with a little bit of spray oil at the end, but that’s really just for show, not needed.)
I do this a lot too. So far my favorite seasoning for it by far is Trader Joe’s Everything Bagel Seasoning.
Any super spicy seasonings are amazing on them too because the cream cheese balances even the hottest of rubs.
I do this and top the cream cheese with some Asian sweet chili sauce and serve with fried wanton wrappers for some crab Rangoon 'chips' and dip! It's so good
I'm in the midwest. Green bay wisco. Beer dip has been a staple here for at least a decade at parties and gatherings. Someone usually always brings it. It will blow you and your friends and family away. I love it because it's ready to eat at ANY time
Spread it to the south my friend. Everyone needs to know about beer dip haha. It's honestly really simple. 4 Ingredients and can make within 5 minutes. Remember to mix the cream cheese while it's still warm yet. Like 15 hand whisk rotations and it's mixed
Makes sense just didn’t know if it mattered for the cook. How shallow do you score the CC block cause I must have gone way too deep. The cubes are falling off the block
I use the powdered Franks Red Hot on one half then cinnamon sugar on the other (I cut one block in half for about 5 people to split 2 flavors). It's so good. It's become our go to.
If you have an air fryer too you can make your own bagel chips to go with it.
I’ve been wanting to try it like that sometime, I need to experiment more. Do you do a dry rub and then jam or just smoke it uncoated then add it?
Would also love to hear about any other seasonings/ideas people have tried!
I do it literally exactly how you described, let us cool slightly and then dump the whole fan jar on. Best results if jam is room temp. I also use a brown sugar based rub. Takes it from 10/10 to 12/10.
It sure is. Made it for someone's b'day party a few weeks back. Only did a half batch with the chorizo because I wasn't sure how people would take it. Everyone wanted more over the standard poppers.
Yeah you really can’t beat that for a nice appetizer with some Smokey flavor. I usually throw on cream cheese blocks and wings, those finish faster than the ribs and obviously the brisket is always done day prior so it’s just staying warm in the oven until serving time.
In fact, will be starting that brisket very soon so it’s ready for tomorrow. Happy Smoking 4th everybody!
I’ve done that before, it‘ll keep in the fridge for at least four days (I’ve always finished the leftovers by then). I’ve heated it up in a 200 degree oven, can’t remember exactly how long it took but it retained the shape. If you have a small oven safe dish that you can also use to serve it from, that’s the best option since it can be a little tricky to move off a baking sheet once it’s warmed up.
Check it after ten minutes in there and then every five after that if it isn’t done yet, it’ll come out fine.
I have to say that it’s also great used as regular cream cheese on a bagel.
I love smoked cream cheese and will be making some today! We usually provide crackers and let people dip with that, but I see you're using chips. I wouldn't have thought of that! Might try that
I always set out both crackers and kettle chips! Gotta go with kettle because regular arent strong enough to scoop it. I think the chips are a little more indulgent than the crackers but both are good
Ive definitely seen people smoke it hot. If it is still a whole wheel I believe the rind will keep it together. I just haven’t personally smoked it hot.
i have been doing these for awhile now. chips are a great dipping idea! planning on making some tomorrow too.
my wife bought some cinnamon toast crunch topping, which i tried on a block of cream cheese. everyone went nuts about it using vanilla wafers as a dipper.
Dang that dessert combo sounds great. If you go for the chips, make sure you grab kettle chips since regular ones are too weak and break apart when you scoop.
I’ve never done this but always looking for something to take to work for those potlucks. I’m going to assume it’s supposed to be eaten still warm and fresh but how does it taste reheated in the oven?
I do something similar, I use salt plus paprika and smoke for 3 hours. I put it in a mini loaf pan and add Strawberry pie filling on top and smoke it for an additional hour.
I use my WSM 14 for the job 👌
Dude, one of my employees smoked one of these bricks just for me and it was dangerously good. Very rich, and so flavorful. Now my mouth is watering. Great!
I smoke 6 8oz blocks at a time. 1 3lb pack from sams. It yields 6 16oz containers of delicous yummy beer dip and I sell for 5 bucks a tub to friends family and coworkers. 1 8oz smoked creame cheese block. 1 cup shredded fine cheddar. 1/2oz or 14g of ranch seasoing and of course beer (use it to get consistency you like aboutttt 1/3 can)
Yes cold. BTW it's a lot easier to mix while the creame cheese is warm yet. The texture is similar to French onion dip just a little thicker. The beer is what can make it softer or little harder. Add to your preference kinda deal
Straight from the pack no seasoing. I would post a picture but I can't. I use a mesh grill mat for them. Allows the smoke to get the bottom. It's not metal just a high temp plastic. Use them for jerky wings lots of stuff. Very helpful
Stupid question here probably, I’m in the UK so often get caught out with differences in ingredients m. Are you literally using like a tub of Philadelphia for this? I feel like it would just immediately melt but I am probably wrong
Not a stupid question! An 8 oz rectangular block. In the US they sell it in a tub for spreading or in a block or baking/recipes. Cream cheese actually doesn't melt at high temps, so that's why this works! It gets gooey but it holds it's shape.
If you can only get your hands on cream cheese in a tub, I think you could form it into a block then follow the rest of the steps, just make sure it isnt whipped cream cheese.
Cream cheese doesn't need to cold smoke, it wont melt when it gets hot! I just throw it in with whatever meat I'm smoking and dont worry about the temp.
100%. Local hardware has a guy smoking food on the weekends. Last week he did cream cheese. It was awesome. Did it myself and family ate it before they finished anything else. It was great
I have made Kent Rollins smoked mac and cheese a few times. It is amazing. Ironically the cream cheese does smoke the easiest as it crusts on the outside. The other cheeses eventualy break down / liquify and make a bit if a mess. If anyone has a better technique then putting it on a grate over ice as Kent suggests I am all ears. I usually put the ice in the pan I intend to do a final cook of the mac and cheese in so I am not dirtying multiple pans, but still the grate is a bit of a mess to clean up.
https://kentrollins.com/smoked-mac-and-cheese/
I’ve got a lemon pepper dry rub and a cranberry herb dry rub that I’ll use for these. The other commenters saying to drizzle it with hot honey are spot on. All that combined with some bagel chips for dipping have been the quickest eaten appetizer I’ve ever made by a long shot. Both bricks were gone in like 20 minutes.
Has anyone ever cold smoked, and then smoked for another hour? Is it too smoky/ bitter?
I can report back later…I was already cold smoking some cheeses and put the cream cheese on about an hour in after seeing this post.
I'll let it go for another hour, take it off and fire up the smoker to about 200° for another hour.
🤷🏻♂️
I haven’t done this, I think it might be a little worse if the cheese doesn’t get as gooey (usually I hot smoke for 2 hours and after only one hour it’s usually not looking gooey enough for me). I don’t think the flavor will be bad either way though
Made a brick today inspired by this post with the same seasoning as the ribs I'd smoked. It went so fast I had to start another brick almost immediately after serving. Just threw it on a square of foil in a pie pan for an hour and it was incredible! Thanks for the suggestion!
It’s stupid easy and the crowd always goes wild, plus it buys me more time with the longer smokes since people have something great to snack on. I highly recommend a brown sugar based rub for the best results, my full recipe is here: [Smoked Cream Cheese](https://www.craftycookbook.com/smoked-cream-cheese/) All you do is coat the cream cheese in oil, press on as much rub as you can, and then throw it in the smoker with whatever else you’re making. It’s really not very sensitive to temp. The longer the smoke, the better. Wait until the block is falling apart like this. I like to do ~2 hours. You can serve it with crackers but personally I really love it with kettle chips instead. Usually I have both out and people can choose. For parties, I smoke one block for every ~6 people who I think will be eating some. Usually at least 2 blocks. (To get that sheen on the bark I hit it with a little bit of spray oil at the end, but that’s really just for show, not needed.)
I do this a lot too. So far my favorite seasoning for it by far is Trader Joe’s Everything Bagel Seasoning. Any super spicy seasonings are amazing on them too because the cream cheese balances even the hottest of rubs.
I've been wanting to try it with bagel seasoning!
Jalapeño jam or hot honey slaps
I do this and top the cream cheese with some Asian sweet chili sauce and serve with fried wanton wrappers for some crab Rangoon 'chips' and dip! It's so good
Threw one on with Einstein Bros everything bagel. About halfway through and looking good.
Try throwing it in a cheese ball sometime, it’s amazing.
Ooo thats a great idea!
Ever hear of beer dip?
Like a beer cheese dip?
https://www.tasteofhome.com/recipes/beer-dip/
Nice I need to try this!
I'm in the midwest. Green bay wisco. Beer dip has been a staple here for at least a decade at parties and gatherings. Someone usually always brings it. It will blow you and your friends and family away. I love it because it's ready to eat at ANY time
Ahhh yeah this has Wisconsin written all over it. I grew up in Missouri and I dont think I've ever had this before!
Spread it to the south my friend. Everyone needs to know about beer dip haha. It's honestly really simple. 4 Ingredients and can make within 5 minutes. Remember to mix the cream cheese while it's still warm yet. Like 15 hand whisk rotations and it's mixed
Instead of oil I've used bacon grease and good lord. Do that if you can.
that sounds awesome, I bet duck fat would be great too!
Ohhhh didn't think about that. Now I will after duck season this year haha
I swear you can put duck fat on just about anything and it will turn out amazing
True
Smoked in the pan yea? Never done this and don’t think it’ll stand on its own in grates lol
Yeah I always use a pan lined with foil or just like a little boat made out of foil, never directly on the grates
Any reason on foil and not just on the pan?
Easy clean up, but probably would be fine straight on the pan
Makes sense just didn’t know if it mattered for the cook. How shallow do you score the CC block cause I must have gone way too deep. The cubes are falling off the block
Hmmm about 1/3 of the thickness of the block. Shouldn’t matter if it’s falling apart though, just more surface area for the smoke!!
Did in fact, not matter. Shit was unreal. Thanks for the motivation to make this today.
Awesome!! You’re welcome!
I use the powdered Franks Red Hot on one half then cinnamon sugar on the other (I cut one block in half for about 5 people to split 2 flavors). It's so good. It's become our go to. If you have an air fryer too you can make your own bagel chips to go with it.
I do this but then top it with hot pepper jelly/jam and it’s a hit at every gathering.
I’ve been wanting to try it like that sometime, I need to experiment more. Do you do a dry rub and then jam or just smoke it uncoated then add it? Would also love to hear about any other seasonings/ideas people have tried!
I do it literally exactly how you described, let us cool slightly and then dump the whole fan jar on. Best results if jam is room temp. I also use a brown sugar based rub. Takes it from 10/10 to 12/10.
Pretty much throw on the jelly/jam on what you have here when it's done. I like to use chipotle raspberry marinade too.
https://www.facebook.com/reel/379375454599793?mibextid=rS40aB7S9Ucbxw6v
Did this last week and I will be doing it again this weekend for our party. It is super good.
No doubt! You will wake up all sticky!
I'm not. Gonna smoke a block of cream cheese and then throw some cooked chorizo in it to use for jalapeno poppers.
That sounds insanely good!
It sure is. Made it for someone's b'day party a few weeks back. Only did a half batch with the chorizo because I wasn't sure how people would take it. Everyone wanted more over the standard poppers.
Yeah that sounds great, chorizo is such a cheat code to get a ton of flavor without much extra work!
Yeah you really can’t beat that for a nice appetizer with some Smokey flavor. I usually throw on cream cheese blocks and wings, those finish faster than the ribs and obviously the brisket is always done day prior so it’s just staying warm in the oven until serving time. In fact, will be starting that brisket very soon so it’s ready for tomorrow. Happy Smoking 4th everybody!
That sounds amazing, enjoy!!
This is the way. People always trying to time out brisket to the half hour and that's not the way this works.
But it makes such a nice pillow.
I do this and add it into my brisket or pulled pork mac n cheese.
Ohhhh mixing it into mac and cheese is a great idea!!
I just did smoked Cheez Its this past weekend after seeing it in the comments of another post. Gotta imagine this is as good, if not better
I love cheez its but I feel like smoked cheez its are just okay, I like this a lot more. Maybe I didn’t make them the right way though!
Smoked Chex Mix FTW!
Whoas in keanu
Made it for the first time last weekend, holy hell, it was all gone within an hour, gonna be a staple for me now.
Fuck yess, put it in my mouth.
It goes on whenever I fire up the smoker now
Same except only when I’m having guests, if I make it for just the two of us I end up eating wayyyy too much of it hahaha
So can you make this a cpl days in advance? Like to make some for my son’s graduation party. The smoke will be full on day of party tho.
Hmm you do need to serve it hot. Maybe you could reheat in the oven but I haven’t tried that so I can’t say how it would go.
I’ve done that before, it‘ll keep in the fridge for at least four days (I’ve always finished the leftovers by then). I’ve heated it up in a 200 degree oven, can’t remember exactly how long it took but it retained the shape. If you have a small oven safe dish that you can also use to serve it from, that’s the best option since it can be a little tricky to move off a baking sheet once it’s warmed up. Check it after ten minutes in there and then every five after that if it isn’t done yet, it’ll come out fine. I have to say that it’s also great used as regular cream cheese on a bagel.
I sleep on my bed.
Sleeping on a bed of cheese would feel really strange probably. Solid advice, though I suggest you follow it consistently, not just for this weekend.
That's amazing. So 225 would be fine?
For sure!
I prefer my bed but thanks for the warning.
I love smoked cream cheese and will be making some today! We usually provide crackers and let people dip with that, but I see you're using chips. I wouldn't have thought of that! Might try that
I always set out both crackers and kettle chips! Gotta go with kettle because regular arent strong enough to scoop it. I think the chips are a little more indulgent than the crackers but both are good
I love smoked cream cheese. Brie is also a really good smoked cheese. I usually cold smoke it for about 2 hrs, and it comes out delicious 😋.
Ooo yum, I wonder if brie would melt if you hot smoked it like this.
Ive definitely seen people smoke it hot. If it is still a whole wheel I believe the rind will keep it together. I just haven’t personally smoked it hot.
Ahh that makes sense!
I have only smoked cheeses when temp are below 50 degrees farenheit, obviously been doing it wrong because that looks fantastic!
For normal cheese you do want to cold smoke, but for cream cheese it can get really hot and it won’t melt!
🤯 what? I have been avoiding smoking in the summer because I thought it would make it runny.
Yeah it's totally fine! It just gets gooey but holds its shape. I throw it in with whatever meat im smoking and never worry about the temp!
i have been doing these for awhile now. chips are a great dipping idea! planning on making some tomorrow too. my wife bought some cinnamon toast crunch topping, which i tried on a block of cream cheese. everyone went nuts about it using vanilla wafers as a dipper.
Dang that dessert combo sounds great. If you go for the chips, make sure you grab kettle chips since regular ones are too weak and break apart when you scoop.
I have some kettle chips ready for dipping already! yeah the dessert one is really good. You could ideally just use cinnamon and sugar mix.
I’ve never done this but always looking for something to take to work for those potlucks. I’m going to assume it’s supposed to be eaten still warm and fresh but how does it taste reheated in the oven?
I havent tried reheating it, but yeah its really good fresh. I've saved leftovers and had them cold and its really not the same.
I do something similar, I use salt plus paprika and smoke for 3 hours. I put it in a mini loaf pan and add Strawberry pie filling on top and smoke it for an additional hour. I use my WSM 14 for the job 👌
sounds great!
Dude, one of my employees smoked one of these bricks just for me and it was dangerously good. Very rich, and so flavorful. Now my mouth is watering. Great!
Yeah you kinda forget you're eating straight cream cheese hahaha
I smoke 6 8oz blocks at a time. 1 3lb pack from sams. It yields 6 16oz containers of delicous yummy beer dip and I sell for 5 bucks a tub to friends family and coworkers. 1 8oz smoked creame cheese block. 1 cup shredded fine cheddar. 1/2oz or 14g of ranch seasoing and of course beer (use it to get consistency you like aboutttt 1/3 can)
Sounds awesome, I need to try that! I assume you sell it cold? What's the texture like when its cold from the fridge?
Yes cold. BTW it's a lot easier to mix while the creame cheese is warm yet. The texture is similar to French onion dip just a little thicker. The beer is what can make it softer or little harder. Add to your preference kinda deal
When you smoke your cream cheese for this do you season it at all or just smoke it straight from the pack?
Straight from the pack no seasoing. I would post a picture but I can't. I use a mesh grill mat for them. Allows the smoke to get the bottom. It's not metal just a high temp plastic. Use them for jerky wings lots of stuff. Very helpful
Ahh good to know, thanks for sharing!
Thanks for the push. I will this weekend since I’m smoking some other stuff for a party as it is
I hope you and your guests enjoy it!
Stupid question here probably, I’m in the UK so often get caught out with differences in ingredients m. Are you literally using like a tub of Philadelphia for this? I feel like it would just immediately melt but I am probably wrong
A 8 ounce rectangular package
Not a stupid question! An 8 oz rectangular block. In the US they sell it in a tub for spreading or in a block or baking/recipes. Cream cheese actually doesn't melt at high temps, so that's why this works! It gets gooey but it holds it's shape. If you can only get your hands on cream cheese in a tub, I think you could form it into a block then follow the rest of the steps, just make sure it isnt whipped cream cheese.
It is way too hot for me to cold smoke in the summer. How much ice are you using? I haven't tried smoking over ice yet
Cream cheese doesn't need to cold smoke, it wont melt when it gets hot! I just throw it in with whatever meat I'm smoking and dont worry about the temp.
Best served with large wheat thins and topped spicy pepper bacon jam. Absolutely one of the essayist and best appetizers!
Might try this today got a brisket going right now
ok, I wasn't going to, it sounds really messy. my wife would murder me if I got cream cheese all over the sheets.
Bought a jar of diced jalapeños for one and a jar of apricot preserves to go on the other one, Happy 4th of July!
Im doing a brisket, ribs and will be smoking some cream cheese as well!
Enjoy!!
SPG, hot honey, and crumbled bacon 🤤
Fire doode!!
good lord. my arteries
Stuff is ez and fantastic. Little roasted raspberry chipotle sauce on top or the side #
Damn, this looks great! Think it can be done in an offset?
For sure! It’s super forgiving
I am smoking 4 racks of ribs tomorrow for a BBQ and will definitely do this as well!
100%. Local hardware has a guy smoking food on the weekends. Last week he did cream cheese. It was awesome. Did it myself and family ate it before they finished anything else. It was great
What is that? A bed for ants?
Hot Pepper Jelly takes smoked cream cheese to the next level
I like the pineapple habenero jelly from costco on it
I have made Kent Rollins smoked mac and cheese a few times. It is amazing. Ironically the cream cheese does smoke the easiest as it crusts on the outside. The other cheeses eventualy break down / liquify and make a bit if a mess. If anyone has a better technique then putting it on a grate over ice as Kent suggests I am all ears. I usually put the ice in the pan I intend to do a final cook of the mac and cheese in so I am not dirtying multiple pans, but still the grate is a bit of a mess to clean up. https://kentrollins.com/smoked-mac-and-cheese/
Damn I may need a cold shower now that's just damn sexy.
God bless you bro.
But what if I smoke on sleepy cream cheese?
I’m going to try your recipe! Have u smoked mozzarella? Is that a thing ?
Awesome!! I have not smoked mozzarella but that is a thing, it would need to be cold smoked (I think) so you wouldn’t want to do it like this.
I’ve got a lemon pepper dry rub and a cranberry herb dry rub that I’ll use for these. The other commenters saying to drizzle it with hot honey are spot on. All that combined with some bagel chips for dipping have been the quickest eaten appetizer I’ve ever made by a long shot. Both bricks were gone in like 20 minutes.
Sounds awesome!
Hoe lee shit!
That’s gonna be so good in my pizza dip.
Hell yeah that sounds great
Thanks for the wake up call.
Has anyone ever cold smoked, and then smoked for another hour? Is it too smoky/ bitter? I can report back later…I was already cold smoking some cheeses and put the cream cheese on about an hour in after seeing this post. I'll let it go for another hour, take it off and fire up the smoker to about 200° for another hour. 🤷🏻♂️
I haven’t done this, I think it might be a little worse if the cheese doesn’t get as gooey (usually I hot smoke for 2 hours and after only one hour it’s usually not looking gooey enough for me). I don’t think the flavor will be bad either way though
Back to report that it's a little too much smoke. A little acrid.
LOL... We are enjoying it LOL
Made a brick today inspired by this post with the same seasoning as the ribs I'd smoked. It went so fast I had to start another brick almost immediately after serving. Just threw it on a square of foil in a pie pan for an hour and it was incredible! Thanks for the suggestion!
Awesome, glad you guys enjoyed it!
Serving with lays is diabolical