Smoked Cream Cheese
Smoked Cream Cheese
![](https://beehaw.org/pictrs/image/97f2bb78-382e-4835-92c5-490b31ec44c8.jpeg?format=webp&thumbnail=128)
![](https://beehaw.org/pictrs/image/97f2bb78-382e-4835-92c5-490b31ec44c8.jpeg?format=webp)
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.
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