Smoked Cream Cheese

If smoked at the correct temperature it does not melt and get gooey in the traditional way you think of cheese.

Smoked cream cheese. Cream cheese should smoke low-and-slow at 225-F. How to smoke cream cheese on a pellet grill. After 90 minutes scoop the pie filling onto the smoked cream cheese then sprinkle the crumble on top.

Place in the smoker at 225 F and smoke for about 2 hours. Once chilled and rubbed place the block of cream cheese on a wire rack wrapped with foil and smoke at 200 degrees F. Make the cheese ball.

I do 225-250 fer 15-2 hours and coat the cream cheese with your favorite rub or seasoning. I hot smoke little perch fillets with foil pellet pouches a lot of smoke fast for a smoky cream cheese dipspread but will have to try smoking the cheese too. Put the cream cheese block into a disposable foil pan.

Next he places the cream cheese in a smoker heated to 250 degrees Fahrenheit for two to three hours which results in a gooey block of goodness. Crush 3 whole graham crackers. After your cream cheese is thoroughly covered place it in your smoker for around 2-3 hours at about 200 to 250.

This smoked cream cheese recipe really is as simple as seasoning your cream cheese and putting it on the smoker for 2-3 hours. Remove and allow to cool. Smoked Cream Cheese the Oven Method.

Now you can put this on a plate or in a dish but know the smoke may end up getting stained from the smoke itself. For about 90 minutes. After removing the smoked cream cheese from the smoker warm up a little apricot preserves to drizzle over the top.