Pimento cheese is one of the most storied bites in Southern food and if you've ever watched on a Sunday in April, you already know why. It's simple, it's iconic, and it's been feeding golf fans at Amen Corner for generations.
This smoked pimento cheese recipe keeps the soul of that tradition intact. We just put our SmokinTex spin on it.
Smoking the cream cheese block before you build the mixture changes everything. The smoke penetrates through the scored surface, the texture turns silky and spreadable, and the whole thing takes on a depth of flavor that a cold mix from the fridge can't touch. Combined with sharp cheddar, jalapeños, and SmokinTex SPG, this is the smoked pimento cheese you make when you want people to ask for the recipe.
What You'll Need
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1 block cream cheese
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1 block sharp cheddar, shredded
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Mayo (to taste)
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Diced pimentos
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Diced jalapeños
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SmokinTex SPG
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Fresh chives, for garnish
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Tortilla chips, for serving
How to Make Smoked Pimento Cheese — Step-by-Step
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Season and score the cream cheese. Place the cream cheese block in a cast iron skillet. Season the top generously with SmokinTex SPG, then score the surface in a crosshatch pattern. Flip it over, score the other side, and season again. Scoring allows the smoke and seasoning to penetrate rather than just sitting on the surface.
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Smoke the cream cheese Set your SmokinTex to 225°F and let it preheat fully. Place the cast iron in the smoker and cook for 60 minutes. The cream cheese will develop a light bark on the outside while turning completely smooth on the inside — don't rush this step.
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Build the mixture While the cream cheese smokes, combine in a bowl: shredded sharp cheddar, mayo, diced pimentos, diced jalapeños, and a seasoning of SmokinTex SPG. Mix well and set aside.
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Combine everything. Pull the smoked cream cheese from the smoker and add it directly to your mixture. Stir until fully incorporated. The warmth of the cream cheese will help everything come together smoothly.
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Finish in the smoker Top the mixture with an additional layer of shredded cheddar, then return the cast iron to the smoker for another 15–20 minutes until the top cheese melts and the whole thing is warm and bubbling.
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Garnish and serve Remove from the smoker and top with fresh chives and a handful of extra shredded cheese. Serve immediately with tortilla chips while it's still warm from the cast iron.
Smoker Temperature and Time at a Glance
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Smoker temp: 225°F
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First smoke (cream cheese): 60 minutes
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Second smoke (finish): 15–20 minutes
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Wood: Apple or cherry recommended for mild, clean smoke
A Note on Seasoning
Don't be shy with the SPG, season each layer as you go. The smoke mellows everything out, so what feels generous at the start will come through balanced at the end. SmokinTex electric smokers run efficiently and consistently, which means you don't have to babysit this cook. Set your temp, load your wood, and let it work.
A Note on the Jalapeños
The jalapeños here are a deliberate upgrade, not a replacement. They add a quiet spike of heat that keeps the richness in check without taking over. If you're serving a crowd with mixed preferences, start with a small amount and taste as you go.
Serving Suggestions
This smoked pimento cheese is best served warm, straight from cast iron, as a dip with tortilla chips. It also works as a burger spread, a biscuit filling, or spooned onto a sturdy cracker. Set it out during the back nine on Sunday and it won't make it to the 18th hole.
Frequently Asked Questions
- Can I make smoked pimento cheese ahead of time? Yes. Make the full recipe, let it cool, and refrigerate. Reheat in a cast iron skillet in your smoker or oven at 250°F until warm throughout.
- What wood works best for smoked pimento cheese? Apple or cherry wood keeps the smoke mild and clean. Hickory or pecan can work but use less — a heavier smoke can overpower the cheese.
- Do I need a special smoker to make this? Any smoker that holds a steady 225°F will work. SmokinTex electric smokers are ideal because they maintain consistent temperature without manual adjustment, which matters when you're working with dairy.
- Can I use pre-shredded cheddar? Block cheddar that you shred yourself melts more evenly and has better texture. Pre-shredded works in a pinch but contains anti-caking agents that can affect the final consistency.
