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Recipes / Veges & Sides

Smoked Cream Cheese

with Kiwi Onion Mix and Rum & Que Soft Coq rub

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Cheese platters and dips are a staple at every outdoor gathering, so we've combined the best of both with our Smoked Cream Cheese recipe. Using Kiwi Onion Mix and Rum & Que's Soft Coq Rub.
Prep time
10 Minutes
Cook time
1 Hour
Black Wattle Charcoal 4kg Bag
Apple 7.5L Wood Chunks
Best cooked on
Corona Kettle BBQ


2 Blocks of Philadelphia Cream Cheese
Rum & Que Soft Coq Rub
Rum & Que Meat Juice
Maggi Onion Soup Mix
Natural Maple Syrup

  • Smoked Cream Cheese Recipe from Charmate NZ Smokers & BBQs

    Smoked Cream Cheese Recipe from Charmate NZ Smokers & BBQs

  1. Prepare the Corona Kettle BBQ with Charmate Black Wattle Charcoal in the charcoal baskets on either side.
  2. Rub one cream cheese block with Rum & Que Soft Coq and the other with Maggi Onion Soup Mix until both are generously coated. Lightly score with a knife on the diagonal.
  3. Place both cream cheese blocks on heavy-duty foil and transfer to the Kettle with a chunk of Charmate Apple Wood on either side.
  4. Smoke at 250°F (121.1°C) for one hour.
  5. Remove from the Kettle and serve on a chopping board. Drizzle the Rum & Que Meat Juice over the Soft Coq rubbed block and the Maple syrup over the Maggi Onion Soup Mix rubbed block. Serve with your choice of crackers and dip – enjoy!