How long do you smoke cream cheese at 225 degrees?

You should smoke cream cheese at 225°F for 1.5 to 2 hours . This low and steady temperature allows the cheese to develop a firm, golden-brown crust while remaining creamy inside. It’s important not to rush the process—225°F is the ideal setting to let smoke gradually infuse into the cheese without causing it to melt. Pro Tip: For extra flavor, rotate the tray halfway through and add a second light sprinkle of rub 45 minutes in.

Why does smoked cream cheese not melt?

Smoked cream cheese doesn’t melt because of its high-fat content and added stabilizers. Unlike melting cheeses such as cheddar or mozzarella, cream cheese softens slowly and evenly, keeping its shape during low-temperature smoking. At 225°F, it becomes smooth and spreadable inside, but doesn’t lose form—making it perfect for dips and spreads.

How to smoke cream cheese on a pellet grill Pit Boss?

To smoke cream cheese on a Pit Boss pellet grill : Preheat your grill to 225°F . Score the top of the cold cream cheese block in a crisscross pattern. Coat with your favorite rub—savory or sweet. Place the block on foil or in a cast iron skillet and put it in the indirect heat zone. Smoke for 90–120 minutes , until the outside is golden and slightly crusty. The Pit Boss offers precise temperature control and works great with woods like apple, hickory, or pecan for this recipe.

How long does it take to smoke cheese?

In general, smoking cheese (especially harder types like cheddar, gouda, or mozzarella) using a cold smoking method takes 2 to 4 hours at temperatures below 90°F . However, for smoked cream cheese , you’ll use hot smoking at 225°F for about 1.5 to 2 hours . This hot smoking method creates a cooked exterior while maintaining a creamy center—ideal for spreading and dipping.

Smoked Cream Cheese – The Best 2-Hour BBQ Appetizer You’ll Ever Make

Description

Smoked cream cheese is the ultimate low-effort, high-impact appetizer. With a rich, smoky crust and a creamy center, it’s the BBQ and party sensation everyone is talking about.

Ingredients

Scale

1 block full-fat cream cheese (8 oz)
2 tbsp BBQ rub or seasoning of choice
Heavy-duty foil or small cast iron skillet
Optional toppings: honey, crushed pecans, fruit preserves
Wood pellets (apple, pecan, or hickory)
Crackers, pretzels, or veggies for serving

Instructions

Preheat your smoker or pellet grill (like Pit Boss or Traeger) to 225°F.
Score the top of the cold cream cheese block with a crisscross pattern using a sharp knife.
Coat the cream cheese with BBQ rub or preferred seasoning, pressing into the cuts for better flavor penetration.
Place the block on a piece of foil or in a small cast iron pan to prevent melting onto grates.
Smoke for 90 to 120 minutes, checking every 30–45 minutes for crust development.
Optional: In the last 15 minutes, drizzle with honey or add toppings like crushed nuts or preserves.
Remove from smoker and let rest for 10 minutes before serving with crackers or veggies.

Notes

Use full-fat, unwhipped cream cheese for best results. Score the top before seasoning to help flavors absorb and enhance texture.

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Category: Appetizer
Method: Smoker
Cuisine: American

Nutrition

Serving Size: 2 oz
Calories: 200
Sugar: 1g
Sodium: 350mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 4g
Cholesterol: 50mg

Keywords: smoked cream cheese, bbq appetizer, pit boss, pellet grill, cream cheese recipe