What you’ll need
Equipment: outdoor smoker, small heatproof dish or foil tray, brush, knife and heatproof gloves.
How to make it
- Heat an outdoor smoker to 225°F (107°C), using indirect heat. Follow the appliance instructions and allow it to reach a steady temperature before adding the cheese.
- Put the cold cream cheese in a small heatproof dish or foil tray. Brush the top and sides with the olive oil. A dish makes the softened cheese easier to lift and catches any drips.
- Score a shallow crosshatch into the top, roughly ¼ inch (5 mm) deep. Keep the block in one piece. The cuts create extra edges for the seasoning and open as the cheese softens.
- Sprinkle seasoning over the top and press a little onto each side. If the mix tastes particularly salty, start with 2 teaspoons rather than a full tablespoon.
- Place the dish in the smoker away from direct flame. Cook for about 2 hours with the lid closed, checking from 90 minutes. Look for slightly opened cuts, lightly coloured seasoning and a soft, spreadable middle.
- Remove the dish with heatproof gloves and rest for 5 minutes. Serve warm with a spreading knife and your chosen crackers or vegetables. Keep the hot cooking dish away from unprotected table surfaces.
Make a small batch of seasoning
If you do not have a ready-made blend, mix 1 teaspoon sesame seeds, 1 teaspoon poppy seeds, ½ teaspoon dried minced onion, ½ teaspoon dried minced garlic and a small pinch of salt. Use dried pieces rather than fresh garlic or onion for this topping. The recipe contains milk; the seasoning contains sesame, and serving crackers may contain wheat.
Serving ideas
Choose plain crackers if the crust is strongly seasoned. Cucumber rounds and celery bring a crisp contrast without adding more salt. A sturdy spreading knife is easier to use than trying to scoop the cheese with a fragile cracker.
For a larger gathering, make two separate blocks instead of stacking them. Leave space around the dishes so the warm air can circulate, and keep the seasoning quantities proportional to each block.
Why is my topping too dark?
The dried garlic and onion can catch if the dish sits over a hot spot. Move it to indirect heat and check the smoker’s actual temperature. The aim is gentle colour and a soft centre, not a deeply charred crust.
For a sweet companion, try the honey–cinnamon version. Use separate dishes and serving knives to keep the flavours distinct.
Store and serve with care
Keep the cream cheese chilled until preparation. Refrigerate leftovers promptly in a shallow covered container, within 2 hours of serving, or within 1 hour if the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or colder, and use leftovers within 3 days. Discard food left out beyond those limits; reheating does not make it safe again.
Use clean serving utensils and put out small portions at a time for a long gathering. See FoodSafety.gov’s food-handling guidance.
A simpler kitchen clean-up
Set the seasoning jar and brush on a washable tray while you work. Gather loose seeds with a damp cloth after cooking, then wash the preparation surface with a cleaner suited to its finish. Wash utensils and dishes with washing-up liquid, rinse and dry; follow the label if you use a food-contact sanitiser.
For the rest of the room, follow Simply Maid’s step-by-step kitchen cleaning guide.
Recipe notes & sources
Original Lowcountry Kings page, preserved by the Internet Archive · Traeger’s guide to smoking cream cheese · FoodSafety.gov serving and storage advice.