Instructions

• Preheat your pellet grill to 250°F.
• Prepare a shallow, heatproof dish to hold the cream cheese — a small cast-iron skillet, an aluminum pan, or a piece of foil with a raised lip will work.
• Remove the 8 oz block of full-fat cream cheese from its packaging and place it in the center of the prepared dish.
• Score the top of the cream cheese with a sharp knife by making cuts about 1/4" deep (do not cut all the way through). The cuts help the smoke and seasonings penetrate.
• Season the block: sprinkle 1 tsp everything bagel seasoning over one half of the top; sprinkle 1/2 tsp cinnamon and 1/2 tsp sugar over the other half. Try to get a little seasoning on the sides, but do not worry about the bottom.
• Drizzle 1 tsp olive oil evenly over the top and sides of the cream cheese.
• Place the dish on the grill grates, close the lid, and smoke at 250°F for 2–3 hours, until the score marks open and the surface reaches your desired color and smokiness.
• Remove the dish from the grill and let the smoked cream cheese rest until it is cool enough to handle and spread (allow it to come down to a warm or room temperature).
• Serve the smoked cream cheese with bagels or crackers. Optional accompaniments or toppings from the ingredient list: salmon, BBQ rub or Old Bay (for the salmon if desired), caramelized onions, diced jalapenos, sesame seeds, fresh herbs, and honey.