- 1
With a knife, score the top of the cream cheese in a crisscross pattern, cutting about halfway down.
- 2
Stir together the chili powder, brown sugar, garlic powder, onion powder, ground cumin, smoked paprika and black pepper to make the dry rub.
- 3
Coat the entire block of cream cheese with the dry rub. Place the cream cheese in a small aluminum pan and put back in the fridge while you set up your smoker.
- 4
To convert your gas grill to a smoker, take 3 big handfuls of smoking chips of your choice and put them into a small aluminum pan and cover with aluminum foil. Poke holes in the aluminum foil to allow the smoke to escape. Place the pan of smoking chips directly on the grill grates, preferably in a back corner or off to the side. Turn on the grill, with all the burners on medium high heat, and close the lid.
- 5
When smoke appears, place your aluminum pan with cream cheese on the grill grates next to the smoking chips. Lower the temperature to medium low heat.
- 6
Close the lid and smoke for about one and a half to two hours, checking periodically on the temperature and the state of the cream cheese. When the cream cheese is done, you will notice that it will start to look melty, puff up and pull away from the crisscross pattern.
- 7
Remove from the smoker and serve with your favorite dippers.
