Prepare Cream Cheese: Remove cream cheese from packaging and let it sit at room temperature for about 30 minutes. Pat it dry with a paper towel.

Score (Optional but Recommended): Using a sharp knife, lightly score the top and sides of the cream cheese block in a crosshatch pattern (about 1/4 inch deep). This helps the smoke and seasoning penetrate.

Season: Lightly brush the cream cheese with olive oil (if using), then generously apply your chosen dry rub or seasoning blend on all sides, pressing gently to adhere.

Prepare Smoker: Preheat your smoker according to its type:

For Hot Smoking (softer, spreadable result): Aim for 180-225°F (82-107°C). This is the method described in the "2-3 hours at 165-180°F" part of the article, though 225°F is also common.

For Cold Smoking (firmer, more intensely smoky): Aim for below 90°F (32°C), ideally 70-80°F (21-27°C). This requires a cold smoking setup or very careful temperature management.

Add Wood Chips: Add your chosen wood chips to the smoker according to the manufacturer's instructions to generate smoke.

Smoke Cream Cheese: Place the seasoned cream cheese block directly on the smoker grates or on a smoking tray/foil.

Hot Smoking: Smoke for 2-3 hours, or until the outside has a nice golden-brown color and the cheese is softened but not completely melted.

Cold Smoking: Smoke for 2-4 hours, turning every 30-60 minutes for even smoke exposure. The cream cheese should remain firm.

Check for Doneness: Look for a golden-brown exterior and a pleasant smoky aroma. For hot smoked, it will be soft. For cold smoked, it will be firmer but colored.

Cool & Rest: Carefully remove the smoked cream cheese from the smoker. Let it cool slightly if hot smoked. For cold smoked, you might want to chill it for a bit to firm up further and let flavors meld.

Serve: Serve your smoking cream cheese masterpiece warm or at room temperature with crackers, bagels, vegetables, or use it as an ingredient in other recipes.