Start the Fire: Get your offset smoker going. Use a small fire to keep the temperature as low as possible—this helps prevent the cream cheese from melting too quickly.
Prepare the Cream Cheese: Remove the cream cheese from its packaging. Using a sharp knife, score the top and bottom in a crosshatch pattern. This helps the seasoning stick and allows more smoke flavor to penetrate the cheese.
Season the Cream Cheese: Coat the top, bottom, and sides of the cream cheese generously with Everything Bagel Seasoning. Make sure it’s well covered.
Chill the Cheese: Place the seasoned cream cheese on a wire rack—preferably one with a fine mesh or small gaps to prevent it from falling through. Put the rack and cheese back in the refrigerator for 1–2 hours to chill. This helps the cheese hold its shape when it hits the smoker.
Smoke the Cheese: Once your smoker is ready and maintaining a low temperature, place the rack with the chilled cream cheese into the smoker. Monitor the temperature and maintain a small, clean-burning fire.
Flip the Cheese: When the bottom of the cream cheese develops a nice golden brown crust, carefully flip it using a second wire rack or spatula.
Finish Smoking: Continue smoking until the newly exposed side also turns a golden brown and the cheese has a firm, smoky outer layer.
Serve: Remove from the smoker and let it rest for a few minutes. Serve warm with crackers or toasted bread.
