The response to the smoked cream cheese has been overwhelming. The first batch insipired a second then a third all of which were shared to the circles we run in. Unlike traditionally cold smoked cheese cream cheese is smoked in a hot smoker at 250 F for about 2 hours. We found 90 minutes of hot smoke in our favorite 22" kettle grill worked perfect. Then another 30 minutes with your favorite jam on the cheese. A stainless steel basket held the charcoal, offset, with a couple plugs of alder and apple wood on top of the coals. In other words, do not put the cream cheese directly over the coals and wood. The cream cheese is prepared by putting a bunch of "Everything Bagel Seasoning" on both sides of the cream cheese. Aluminum foil boats just big enough to support the blocks of cream cheese were used on the grill. After 90 minutes of hot smoking we poured Thai Sweet Chili sauce on one, Peach Jam on another and Maple Syrup on the last. All were delicious. Straight off the grill its all melty and cracker dipping ready. Though the next day after sitting in the fridge the smoke seems to blossom.
