You will need a flat cookie sheet or foil equivalent to lay the blocks of cream cheese on. I used the pan only from my rack and pan set.
I used foil to make cleanup super easy.
2 blocks of cream cheese (8 ounces each) were laid in the center of the pan.
I chose to add my Texas style rub (Purchase formula here | Purchase bottled rub) to one of them and my original rub (Purchase formula here | Purchase bottled rub) to the other. You can use something different if you prefer but it needs to be a low salt rub like mine so you can add plenty without it being too salty.
Apply the rubs onto the top, bottom and sides.
Note: I have not tried mixing other things into the cheese, but I'm thinking you could mix things in then form it back into a block or shape of your own choice. I'll do a separate recipe on that at a later time.
The idea for setting up your smoker is low, indirect heat and lots of smoke. A pellet smoker is perfect for this since most of them have a special smoke setting that maintains 160-180°F.
You do need a little heat to get the cheese really soft on the inside but I recommend keeping it below 225°F if possible with 160-180°F being ideal.
A water pan is not necessary with this process. If your smoker uses a water pan to block the heat from hitting the meat directly, just leave it dry or put minimal water in it.
Place the whole pan on the grate..
Let the smoke roll for about 3 hours
Remove the smoked cream cheese from the smoker and serve it up immediately with your favorite crackers or a selection of various pretzels, crackers, crisps, etc.