Set up your smoker for low and slow cooking, aiming for a target temperature of 225 to 250 degrees Fahrenheit. This gentle heat allows the cream cheese to absorb smoke flavor without softening too much.

Remove your cream cheese from the refrigerator 30 minutes before smoking so it reaches room temperature throughout. Cold cream cheese won't absorb smoke flavors as effectively.

Brush both blocks of cream cheese lightly with softened butter on all sides. Mix together the kosher salt, black pepper, garlic powder, and cayenne pepper in a small bowl, then sprinkle this seasoning blend evenly across all surfaces of both blocks, pressing gently so it adheres to the buttered surface.

If using a charcoal or offset smoker, place your wood chips directly onto hot coals about 15 minutes before adding the cream cheese. For pellet or gas smokers, load soaked wood chips into your pellet tube or smoke box according to your equipment's instructions to ensure steady smoke production.

Once your smoker reaches 225 to 250 degrees and smoke is flowing steadily, place the seasoned cream cheese blocks on a small baking sheet or directly on the grate, away from direct heat. Position them in the cooler zone of your smoker if your equipment has hot spots.

Check your smoker temperature every 20 minutes to maintain consistency within the 225 to 250-degree range. Maintain steady, thin blue smoke throughout; thick white smoke imparts a bitter taste.

After 90 minutes, remove the cream cheese from the smoker and let it cool to room temperature on a cutting board. The exterior should display a light tan to mahogany color with a subtle smoke ring visible just beneath the surface.

Allow the smoked cream cheese to cool completely for at least 30 minutes, then refrigerate for at least 2 hours before serving. Chilling firms up the texture and allows the smoke flavor to mellow and meld throughout the cheese.