Directions

1. Build a coal bed with hot lump charcoal in the back half of the firebox in the Yoder Smokers Loaded Wichita Offset Smoker. Add splits of pecan (or other smoking wood) to the coal bed and stabilize the pit temperature at 225ºF-250ºF.
2. Coat each block of cream cheese generously with seasonings of your choice on all sides. Score the top of each block of cream cheese in a cross-hatch pattern with a knife.
3. Transfer the cream cheese to a Frog Mat placed on the second shelf of the smoker, opposite the fire box.

4. Smoke for 2-3 hours until the surface is darkened and the scoring on top of the cream cheese opens up.

5. Remove from the the smoker and serve warm with corresponding toppings, crackers, chips and/or veggies for dipping.
6. To make the marinara sauce, combine all ingredients in a small skillet and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce reaches your desired consistency, about 5-10 minutes.