Have done this so many times and it's a big hit every time. Some tps, if I may... Season them on a plate and transfer them to the wire rack only once you are ready to put them on the smoker. Use a finer mesh wire rack and they will not stick, as they did. (Scraping them off with the spatula upside down makes a big difference regardless.) Score them after seasoning. This gives a much prettier design. I also use a sharp knife dipped in hot water and wiped dry to do this. Makes a nice clean score mark. Score them about ½" deep. I do mine at 250-275 for 2+ hours and they hold their shape perfect. Not sure why yours didn't hold up so well. Maybe they were too warm initially? I don't take mine out of the fridge until I am ready to season, score, get it on a fine mesh wire rack and right on the smoker at 250. Cheers!

l've been smoking cream cheese for years.....seasoned with various different homemade rubs. A couple of crowd favorites have always been a warm Raspberry Chipotle, or Backberry Habanero Reduction, that l pour over the brick just prior to serving....

I use a small piece of the Cream Cheese wrapper on top of the wire rack to prevent it from sticking. Slice some slits in to it to allow smoke to come through.

That actually looks amazing

Definitely making this for Christmas! Thanks you two!

When you want to smoke cheese or something where you are looking for a cold smoke use a smoke tube. It won't probably work so well in your smoker because they are designed around forced air, but what you would have great success with is your kettle grill. Just get a smoke tube, several types are easily found but get the ones that take the pellets. Fill it with your favorite pellets or just to the time you want to smoke for and then light it. Put it in the bottom of your kettle grill and have both the top and bottom vents wide open. You will get great smoke flavor without having all of the melting. I find I need to smoke cheese when it is 70F or lower as the smoke tube will still give off some heat and add about 10 degrees to your cooker. 80 degrees the cheese can start to sweat and make things not so great. Oh and when you smoke cheese, especially harder cheeses like cheddar for example, wrap them up in plastic wrap or vacuum seal them and let them sit in the fridge for a couple of weeks. it gives time for the smoke to diffuse through the cheese. If you take a bite right away it can taste bitter and acrid, couple of weeks later it tastes wonderful. When I use mine I use my gas grill, I put the smoke tube down in the bottom on the great tray so it is about 8 inches below the food being smoked. Let me know if you have any questions on how that is done but once you get a smoke tube you will find you will be smoking pecans for pecan pie, nuts and chocolate chips for granola and a plethora of other things.

Yep! Your fridge looks just like mine!

I season all sides of the cream cheese which prevents it from melting into the rack. Also smoked at 225 for 1 1/2 - 2hrs. When serving, I drizzle with hot honey, everybody loves.

It's been awhile since I seen your new videos.. Ive been missing out on all these delicious recipes 🤤🤤

Frog mats work well. Love your channel!!

Looks amazing, can’t wait to try this, thank you both as always! I usually just use a little piece of foil and fold up the edges, still seems to pick up enough smoke. I’ve also pushed the temp up just a little and maybe not as long if I’m also cooking meat low and slow at the same time. Happy Holidays y’all!

I smoked some cream cheese a couple weeks ago for the first time and will definitely do it again

Looking forward to trying the cranberry salsa. It looks delicious. I use a grill mat for smoking the cream cheese. I have also used foil with a few holes punched in it.

Sweet savory and spicy. The trifecta of excellence.

I would try that

Amazing recipe, such a massive inspiration to us smaller creators 👌👌

I have been making smoked cream cheese for a few months now, just using your sweet rub. It's the bomb, and my wife won't eat regular cream cheese now. I bought some cherry pie filling to try it on the smoked cheese, but haven't just yet. I tried to smoke the cheese on the rack, and found just what you did. A bit of a nightmare getting it off the rack. I now just use aluminum foil, but I use the rub on all sides. Smoke for an hour or 2, then enjoy. Works great!

Looks great. We're doing a lot of new recipes for Christmas, and this will fit right in. Thanks. When you put the bricks on the rack, my first thought was, I'm going to put a couple small rectangles of pink paper under them. 🙂 See, I not only learn from the vast number of mistakes I make, I can learn from others as well. We all make 'em. Great job. MERRY CHRISTMAS Y'ALL! And, hopefully, a better New Year's.

I use a small aluminum pan or piece of foil. The first time I tried this I had pieces fall off right onto the rack of ribs underneath haha. I made this with sweet rub and the maple bourbon glaze and it was amazing!

I did some for Thanksgiving with cherry pellets and used just put pepper and olive oil on it. Biggest hit of the feast for some reason haha

Townhouse pita crackers are my favorite with smoked cream cheese

I use Capt Rodney’s! Fantastic stuff!

Oui sa lairr tres bon

Smoked cream cheese has been a favorite of my wife lately. Usually do a nice spicy one for her and a dessert style for myself.

I do my cream cheese blocks at 200 for 2 hours using your green labeled rub. I put them on the top rack so they are probably further from the heat. Mine also start out firmer than what yours looked like. They were super soft from the beginning.

That looks awesome!-- Update: I made this a couple days ago and it was fantastic! Used jellied canned cranberries- next time will use fresh ones to add texture. Thank you!

If only I was your next door neighbor.... Great video guys!

I've been using small (disposable) aluminum trays to smoke cream cheese

When I smoke my cream cheese, I smoke it on a piece of aluminum foil. Makes it a lot easier

Your back yard looks just like my buddy’s from Summerlin LV.

Hey Hey! I find a stiff piece of cardboard and wrap in in foil Spray some avacodo oil on it and smoke the cheese on it. Let it cool then slide it off with a spatula. Voila!

I always smoke the cream cheese on a piece of foil.

Great video. I like seeing the mistakes. That way I learn

I enjoyed this! Super funny how it's literally two bricks of cream cheese and that's it. I make some smoked sockeye salmon fish dip. however, It didn't really hit the spot. I normally copy all of your videos so I can see how it tastes, maybe you could do smoked sockeye salmon dip so I can copy it 😂 awesome videos guys!

That look's AMAZING! I'm going to try this, but I think I'm going to cold smoke it and soften it in the microwave.....don't tell anyone!🤭

You could probably cold smoke them for 2 hours without them getting “weepy”.

The frog mat actually does work better. You can spray it ahead of time to help it not stick.

Looks great as always! I was wondering if you could help me out a bit. So, I just got back from crabbing, and I have a ton of Dungeness crabs. I want to do a smoked cream cheese with crab meat. Any suggestions? Thanks.

Recommend not creating cuts in the cream cheese on the racks. Definitely doesn't help. You can cold smoke cream cheese like regular cheese. Make an ice bath below and you can freeze the cream cheese to help with the end product

I’m just wondering what was the peach thing in the fridge

smoke tube for cheese or cold smoke generator

Lay skewers under the cream cheese

Have you heard of cold smoking, its easy for cheese

Looks, great! But it’s 0 degrees and windy so it ain’t gonna happen this year!

Leave it on the foil it comes in

Cranberries are so underrated, and unused. Can you say tart?

I wonder what would happen if you added 16 oz of sour cream to the two bricks and mashed it up like a dip?

The doctor said I need to stop smoking. I think there might be a misunderstanding between us.

Boy she's a handful

You actually want to eat it?! 🤣😂