Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can use a grill with indirect heat and wood chips for a smoky flavor.
Remove the cream cheese from its packaging and place it on a small piece of aluminum foil or a smoker-safe tray.
Brush the entire surface of the cream cheese block with olive oil to help the seasoning stick and to keep it moist during smoking.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, and salt.
Sprinkle the seasoning mixture evenly over the cream cheese, covering all sides for maximum flavor.
Place the cream cheese in the smoker and smoke it at 225°F (107°C) for 2 hours. If using a grill, ensure it’s set up for indirect heat and add wood chips for smoking.
Carefully remove the cream cheese from the smoker after 2 hours. It should have a slightly soft texture and a beautiful smoky flavor.
Transfer the smoked cream cheese to a serving plate, garnish with chopped fresh parsley if desired, and serve immediately with crackers, bread, or veggie sticks.
Notes
For extra flavor, try experimenting with different wood chips like hickory or applewood. You can also add a drizzle of honey or hot sauce before serving.