My wife and I received a smoker as a gift so we're new to smoking foods. I saw that smoked cream cheese was a thing, so had to give it a shot.
It was smoked using Hickory chips. I Smoked it for ~2 hours 250°F. The left block is coated with Holy Voodoo Cajun rub by Meat Church and the right one is coated with everything bagel seasoning.
10/10 ! Would highly recommend!! They both turned out delicious and now we are trying to come up with ideas of other coatings to use. I've been thinking of slightly thinning out a spicy pepper jelly to baste on towards the end of the smoke cycle. I'm open to suggestions of coatings, toppings or wood flavors to try out.
Edit: Fixed time and temp. I had confused it with the hard cheese we are trying today.
I'd definitely like to try this out on the old Webber in smoker mode. Thanks for the idea. Looks really tasty.
You should. Note that I edited the time and temp above. I had confused it with the hard cheese we are getting ready to smoke. Good luck and let us know how it turns out.