Create a small aluminum dish by layering two pieces of foil and crimping the edges to form a lip.
Place the unwrapped cream cheese in the center of the foil pan and gently score it with a kitchen knife, cutting about ¼" deep.
Sprinkle with your favorite rub. Turn the cream cheese over and cover all sides. Be a bit generous with the rub. Pour a little olive oil on top.
Set up the grill for indirect heat. For the Big Green Egg, add the plate setter. For a gas grill, turn off the center burners. Add some smoking chips of your choice. I prefer to keep the smoke flavor mild and used Cherry.
Let the cream cheese smoke for 2-3 hours at 250 degrees. It will have darkened from the smoke and the score marks will open up. Remove it and let it cool.
Texture: The final texture of this will become a bit flaky and drier than what you started with. The heat and smoke will suck some of the moisture out. This is all normal and you won't miss the extra moisture at all. Scoring the Cheese: Don't forget to score the surface of the cheese. Not only will it separate slightly, it will provide more surface area for the smoke to adhere. Storage: Use what you need immediately and freeze the rest. Wrap the unused portion in Press-N-Seal and then store in a freezer-safe Ziploc bag. Make sure to label it with the date and the seasoning.Wood Choice: Always pick your wood choice based on how much smoke flavor you would like. Even though this is not on the grill that long, it does end up with a smoky infused flavor so choose wisely. Seasoning Choice: This is truly the fun part of the recipe. Choose the seasoning that you want to actually taste when you bite into this. It isn't going away and it doesn't get milder. Think ranch, taco, seafood or we like to look at the seasoning packets we get as gifts for these types of recipes.