Set your smoker to 225°F and add soaked wood chips to the firebox. Let it stabilize at temperature for 15 minutes.
Place both blocks of cream cheese on a small aluminum foil boat or a piece of parchment paper set directly on the grate. Do not unwrap them.
Brush the top of each block with melted butter. Combine brown sugar, garlic powder, smoked paprika, black pepper, salt, and cayenne in a small bowl, then sprinkle evenly over both blocks.
Smoke for 90 minutes at 225°F, maintaining steady thin blue smoke. The blocks will soften and develop a light smoke ring around the edges — do not let them melt completely.
Remove from the smoker and let cool to room temperature for 15–20 minutes. The cream cheese will firm up slightly as it cools.
Transfer to a serving board or container. Serve warm or chilled with crackers, bagels, or fresh vegetables.
Keep Your Cheese Firm
Cold cream cheese holds its shape better in the smoker. Pull it straight from the fridge, don't let it sit out. If your smoker runs hot or your cheese starts softening too much after 60 minutes, pull it early — it'll keep absorbing smoke flavor even after it cools. You're looking for a light golden surface with just a hint of smoke color, not a dark crust.
FAQ
Will the cream cheese melt off the grate?
No, if you use cold blocks fresh from the fridge and keep your smoker at 225°F, they'll soften but hold their shape. Using a foil boat or parchment paper under them prevents any sticking. The butter topping helps it stay cohesive while developing that smoky exterior.