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Smoked Cream Cheese

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  • 1 block of cream cheese
  • Kosmos Q Dirty Bird Seasoning (or your favorite BBQ seasoning)


  1. Prepare the Smoking Tray:
    • Take a cookie sheet and line it with aluminum foil for easy cleanup.
    • Place a wire rack on top of the foil-lined cookie sheet. This setup allows for airflow around the cream cheese while smoking and prevents the cheese from sitting in any liquid that may come out during the process.
  2. Season the Cream Cheese:
    • Generously apply the Kosmos Q Dirty Bird Seasoning to the cold block of cream cheese. Ensure that the seasoning covers all sides of the cheese.
  3. Score the Cream Cheese:
    • Using a sharp paring knife, score the seasoned block of cream cheese with a crisscross pattern. This will help the smoke to penetrate and flavor the cheese more deeply.
  4. Smoke the Cream Cheese:
    • Preheat your smoker to the lowest setting, around 180°F, or prepare your cold smoker.
    • Place the seasoned and scored block of cream cheese on the wire rack.
    • Put the tray in the smoker and let the cream cheese absorb the smoky flavors for 1-2 hours. The wire rack will prevent the cream cheese from melting through the grates.
  5. Serve:
    • After smoking, remove the cream cheese from the smoker. It should have a nice smoky crust from the seasoning and retain its shape from being chilled.
    • Serve as a delicious addition to a charcuterie board, with crackers, or use it in recipes that call for cream cheese for an added smoky flavor.
  • Author: Lucas Krammes
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