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Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturers directions. I use apple wood chips for this but feel free to use wood chips of your choice.
Place a piece of foil on a clean work surface and position cream cheese on top of the foil. Sprinkle cream cheese with seafood seasoning. Using a knife, score the block of cream cheese so that the smoke can penetrate into the cheese.
Set foil directly onto the grate of the smoker and smoke for 1 ½ hours.