The Best Smoked Cream Cheese on the Pellet Grill Grilling 24x7

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Instructions. Preheat the Traeger to 225F°. Remove the block of cream cheese from the packaging and brush it with olive oil to coat it on all sides. Place the seasoning on a rimmed plate and dip the cream cheese in the seasoning until it is coated all around.

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Preheat the Traeger smoker to 215°F. Line a baking sheet with aluminum foil. Score the top of the cream cheese block. Sprinkle your chosen rub onto the top and sides of the cream cheese. Gently pat the rub into the cream cheese. Place the cream cheese onto the prepared baking sheet.

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Smoker. Turn on your smoker to 250F. Score the top of the cream cheese in a crisscross pattern using a super sharp knife without cutting all the way through. Coat the top and sides of the cream cheese with the seasoning. Place the cream cheese on an aluminum foil lined baking sheet pan.

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Preheat your food smoker to a temperature of 250 °F (121 °C) Place your cream cheese on your food smoker and let it smoke for about two to three hours. Let it cool off and serve. Serving smoked cream cheese. Smoked cream cheese can be served with various accompaniments, including crackers, pita crisps, corn chips, and apple slices. How to go.

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Brush all sides of the cream cheese with 1 to 2 teaspoons of olive oil, then season generously with your favorite rub or seasoning mix," she shared. "Smoke at 250 degrees F until softened.

The Best Smoked Cream Cheese on the Pellet Grill Grilling 24x7

Instructions. Preheat your smoker to 200°F. Coat the block of cream cheese in a light layer of yellow mustard, top and sides. Score the top of the block with your knife in a crosshatch pattern. Season all sides with your BBQ rub. Place your block of cream cheese on a tray covered in aluminum foil.

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After your cream cheese is thoroughly covered, place it in your smoker for around 2-3 hours at about 200 to 250°. It may sound like a long time, but it's exactly what you need to get your cream cheese that golden, crispy color that will make your mouth water. Serve it up with some crackers, and you're all set. You're welcome!

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Smoked Cream Cheese Recipe: Preheat a pellet smoker, or classic smoker, to 200 F (or really any temp between 180 and 250 F). Use any type of pellets or wood chips you prefer! Coat the blocks of cream cheese with olive oil, then cover with your favorite seasonings. Use a sharp knife to score the top of the cream cheese block, create a crosshatch.

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Place the cream cheese on the smoker, close the lid, and smoke for 1 hour. Make the salsa. While the cream cheese smokes, prepare the cranberry jalapeno salsa. Combine all ingredients in a blender or food processor. Pulse until the salsa reaches a finely diced consistency.

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While the cream cheese softens, preheat your Traeger grill. Set the temperature to 225°F and let it heat up with the lid closed for about 10-15 minutes. Seasoning (Optional): For added flavor, season the top surface of the cream cheese. You can sprinkle on some herbs, spices, or even a rub of your choice.

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Heat your oven to 210 degrees F. Use a 9″ X 9 " pan and a 12″ piece of aluminum foil to contain the cream cheese. Score your cream cheese (as shown in our video), then brush with oil and season with one of your favorite savory BBQ rubs or seasoning blends.

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Close the door or lid. Smoke at no higher than 180°F for 2 hours. Carefully remove the foil with the smoked cream cheese on it from the grill or smoker and place somewhere to cool for 10 minutes. Gently soak up any grease around the smoked cream cheese with a paper towel and then transfer to a serving platter.

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Roll the unwrapped block of cream cheese around in the spice blend, to coat it evenly on all sides. Put the cream cheese block into a disposable foil pan and using a small, sharp knife, cut cross-hatches into the top of the cream cheese. Smoke the cream cheese at 225-F for about 2 hours.

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Smoking Temperature and Time. To smoke the block of cream cheese, set your smoker to 225 degrees Fahrenheit, and let it preheat for at least 15 minutes. Then, place the cream cheese on a baking rack and set it on the grate. Smoke for 1 to 2 hours, checking continually to ensure it doesn't get overcooked. A low and slow method for cheese logs.

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Stir together the chili powder, brown sugar, garlic powder, onion powder, ground cumin, smoked paprika and black pepper to make the dry rub. Coat the top and sides of the cream cheese with the dry rub. Place the cream cheese in a small cast-iron skillet or aluminum pan. Immediately place the cream cheese on a 225-degree F smoker with a water pan.

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Preheat smoker to 200 degrees Fahrenheit. Place unwrapped cream cheese in the center of a disposable foil pan. Gently score it with a kitchen knife with cuts that are about 1/4'' deep. Generously sprinkle cream cheese with your favorite rub, turning to completely cover the bottom and all sides of the cream cheese.