We put several blocks of cream cheese into a pan. Because it was a cool day we did not put the pan of cream cheese on another pan of ice. We put the cream cheese into a smoking cabinet and fired up our smoking tube. We cold smoked the cream cheese for two hours. The rich lactic fatty cream cheese absorbed the heavy and smooth hickory smoke.
The uses for the smoked cream cheese are as far reaching as cream cheeses customary uses: from topping a bagel to smoked cream cheese frosting for carrot cake to smoked cheesecake or smoked dips (think artichoke and spinach or hot clam) or cream cheese glaze for doughnuts.