This is the easiest thing I put on the smoker. A block of cream cheese, scored, brushed with olive oil, seasoned, and smoked at 225°F for two hours. When it comes off the surface is golden and slightly firm and the inside has gone completely soft and gooey — spread it on a cracker and it tastes nothing like the block it started as. I put this out at game day, Christmas Eve, backyard cookouts — it disappears in minutes and everyone asks what it is. The answer is always funnier than they expect.
Table of contents
What you Need
- Cream Cheese: Use a full-fat block, not whipped or spreadable — those have too much moisture and don’t hold their shape on the smoker. Keep it cold until it goes on — a firm block scores more cleanly and holds the seasoning better than a soft one at room temperature.
- Olive Oil
- Choice of flavor toppings
- Aluminum Tray vs Cast Iron: Either works. I prefer cast iron because it holds heat evenly and the cheese gets a slightly better color on the bottom. Aluminum is fine and easier to clean up. Don’t put the cream cheese directly on the grates — it will sag through as it softens.
Topping and Seasoning Ideas
My go-to is a BBQ rub with a drizzle of hot honey after it comes off the smoker — the sweetness and heat against the smoky cream cheese is hard to beat. For a crowd that wants something familiar, ranch seasoning is always the most popular. If I’m putting this out alongside a BBQ spread, I’ll use the same rub on the meat so everything ties together on the table.
The honey-and-cinnamon sugar version works better than it sounds — use it as a sweet dip for apple slices or graham crackers rather than for crackers. It’s a different direction entirely but worth trying if you’re doing a dessert spread. Here are some more ideas to get you started:
Seasonings
Try drizzling with a honey-and-cinnamon sugar mixture for a sweet, rub-twist.
Ranch seasoning
Montreal steak seasoning
Taco seasoning
Bacon crumbles
A barbecue spice rub with barbecue sauce and a dash of bourbon for a bit of southern-style smoked cream cheese.
Add fresh chopped chives, green onions, parsley, onion powder, and crushed garlic cloves for a fresh flavor.
Toppings
Grilled Peaches
Honey
Chopped Nuts
How to Smoke Cheese on A Pit Boss
Step 1: Preheat the Pit Boss
Preheat the Pit Boss to 225°F and wait until the smoke is rolling before adding anything.
Step 2: Score and Season the Cream Cheese
Take the cream cheese straight from the fridge and place it in the aluminum tray or cast iron skillet. Score the top in a crosshatch pattern — cut about half an inch deep so the seasoning and smoke can get into the cheese, not just sit on the surface. Brush with olive oil on all sides then press your seasoning generously into the scored top and sides.
Step 3: Smoke
Place the tray on the smoker rack and close the lid. Smoke for 2 hours at 225°F. At the 90-minute mark the surface will have started to turn golden and the scored lines will have opened up slightly — that’s the cheese softening and expanding. At 2 hours the surface should be a deep golden color and slightly firm to the touch while the inside is completely soft. Press the top lightly — if it gives like a soft cushion, it’s done.
Step 4: Rest and Serve
Let it rest for 5 minutes before serving — it comes off the smoker very hot and the inside needs a moment to settle before you spread it. Top with honey, bacon crumbles, jalapeños, or whatever seasoning combination you chose, and serve straight from the tray with crackers, bagel chips, or sliced baguette.
Coat the tray with the chosen toppings and place it on the smoker rack. Close the grill cover to maintain the smoker cooker’s temperature.
Smoke the cream cheese for 2 hours or until the surface is golden.
Which Wood Pellets Work With Cream Cheese?
Cream cheese is delicate so you don’t need heavy smoke — it will overpower the cheese fast. I stick with fruit woods for this cook. Cherry gives a mild, slightly sweet smoke that complements the creaminess without competing with it. Apple works the same way. Pecan is a good middle ground if you want something with a little more depth but still on the milder side.
Maple works well specifically with the sweeter versions — honey and cinnamon cream cheese with maple pellets is a strong combination.
I’d avoid hickory and mesquite on cream cheese entirely. Both are too assertive for a 2-hour cook on something this mild — you’ll end up with a bitter edge that fights the seasoning rather than supporting it.
How to Store Leftovers
Store leftover smoked cream cheese in an airtight container in the fridge for up to 4 days. Don’t freeze it — cream cheese breaks down when frozen and the texture goes grainy when it thaws. Make it in smaller batches if you’re not serving a crowd.
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Pit Boss Smoked Cream Cheese
Ingredients
- 10 ounces cream cheese
- 2 tbsp olive oil
- 2 tbsp seasoning of your choice
Instructions
- Preheat your pellet grill to 225°F and wait until the smoke is rolling.
- Place the cream cheese onto the aluminum tray, cut the cheese in a criss cross pattern then brush with the oil and rub your seasoning of choice into the cheese.
- Place the tray on the smoker rack, close the lid of the smoker and let it smoke for 2 hours
- Once the cheese has been smoked, allow it to cool for 5 minutes. Top with your chosen toppings such as honey or grilled fruit and serve with crackers, vegetables, or bagels.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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