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I had the smoker going, making a big batch of homemade bacon. And there was a little bit of room left on my grates. Unused smoker space. I can’t have that. So I made some smoked roasted garlic and herb cream cheese! Easy as can be. Delicious. And it’s the perfect treat, too. Just grab some crackers and in no time you’ll be enjoying this savory, garlicky, nicely herbaceous creamy cheese too!
A Little Smoke Goes A Long Way
Cream cheese loves smoke. If this is your first time making smoked roasted garlic and herb cream cheese I suggest that you go light on the smoke. Very light. Use a small chunk of wood. See how it goes. Make note of how much smoke you use so that you (might) adjust it the next time. Because there will be a next time, believe me. This stuff is magical. And it can take on so many different flavors, too. Savory. Sweet. Spicy. You can do anything!
Easy On. Easy Off.
I’ve found that a foil-wrapped cedar plank is the perfect way to get cream cheese onto and off the smoker. The cheese gets a little melted, making it slide off easily when it’s done. Does the plank add a bit more flavor? Maybe, but probably not. We’re not smoking at a high enough temperature to get the plank smoldering. We don’t want a high temperature. Too high and we’re making a cream sauce!
As an aside, this cheese makes for the perfect ‘cook’s treat’. A little something for me to nibble on while I’m cooking something else, like bacon!
Also try some cedar planked Cool Ranch Doritos!
Smoked Roasted Garlic and Herb Cream Cheese
Equipment
Ingredients
- 8 ounces cream cheese
- ยผ cup Weber Roasted Garlic and Herb Seasoning more or less, to taste
- crackers for serving
Instructions
- Fire up your smoker for 225 F. Use whatever wood you prefer, but I recommend a lighter wood (such as apple) since the cheese will easily absorb the smoke.
- Unwrap the cream cheese but leave it on the foil.
- Place into the freezer for 10 minutes to harden slightly.
- Use a knife to cut diagonal slits across the top of the cheese. Cut about 1/4" deep.
- Sprinkle the cheese liberally with the seasoning. Press it down gently to get into the slits you just cut.
- Place the cheese (on the foil) onto your smoker and smoke 1 1/2-2 hours depending on how smoky you want your cheese. The cheese should soften slightly but not melt.
- Remove and serve with crackers.
Notes
Nutrition
Nutritional values are approximate.
