Ingredients
Scale
- 1 block of cream cheese
- Kosmos Q Dirty Bird Seasoning (or your favorite BBQ seasoning)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
