Real Hardwood Smoke.
Uncompromising Flavor.
No chemical "liquid smoke". No cheap artificial fillers. We cold-smoke raw sea salts, whole chilis, cracked peppers, and gourmet spices for hours over authentic Arizona Mesquite, pure Hickory, fruitwoods, and our proprietary Signature Blend to deliver authentic smokehouse depth to every meal.
We Don't Fake Smoke. We Bag It.
Commercial rubs rely on synthetic smoke powders and flavorings. We craft our seasonings the old-fashioned way: gentle heat, slow airflow, and hours of authentic hardwood smoke.
Raw Sourcing & Cracking
We select premium coarse Pacific sea salts, whole peppercorns, roasted garlic flakes, and sun-ripened chilis with pristine natural moisture.
Slow Cold-Smoking (160°F or Below)
Spices and salts are spread across custom stainless mesh screens and enveloped in pure wood smoke for 3 to 12 hours, capturing deep aromatic phenols.
Small-Batch Blending & Sealing
Smoked components are hand-milled, calibrated to exact recipe ratios, and immediately heat-sealed into moisture-barrier pouches to lock in volatile smoke aromatics.
Artisanal Smoke Woods & Our Signature Blend
Every timber imparts its own distinct character, color, and finish. From authentic Sonoran Arizona Mesquite to orchard fruitwoods and our proprietary master blend.
Our Signature Blend
Our proprietary house blend of select slow-burning hardwoods. Balanced to perfection for deep aromatic smoke with a velvety, non-bitter finish.
Arizona Mesquite
Authentic desert timber with intense, earthy, and pungent campfire character. Built to withstand high-heat searing and hearty proteins.
Pure Hickory
Bold, heavy, savory, and bacon-esque. The gold standard for authentic barbecue that cuts through fatty meats with robust authority.
Orchard Applewood
Subtle, mellow, and slightly sweet with fruity whispers. Imparts a gentle amber hue without overpowering delicate cuts.
Wild Cherry Wood
Mildly sweet, deeply aromatic, and delivers an incredible mahogany bark color. Enhances spicy rubs with smooth sweetness.
Pecan Wood
Nutty, rich, and rounded. Delivers the deep savor of hickory with a sweeter, buttery warmth that never overpowers lighter meats.
Post Oak
Clean, medium smoke intensity with refined wood aromatics. The historic choice of champion pitmasters for black pepper rubs.
Sugar Maple
Mildly sweet, aromatic, and warm. Subtle maple notes that pair wonderfully with savory herbs, breakfast dishes, and roasted meats.
Signature Seasoning Blends
Crafted in our kitchen, smoked over hardwood, sealed for peak potency.
Hickory Smoked Bacon Salt
"The Ultimate Savory Umami Dust"
Cold-smoked over pure Hickory hardwood, this coarse sea salt blend infuses rich bacon flavors with roasted garlic, onion, and smoked Spanish paprika.
Applewood Sweet BBQ Rub
"Sweet Apple Smoke with a Warm Spice Crunch"
A mouthwatering blend of brown sugar, smoked paprika, coarse sea salt, and aromatic applewood smoke that caramelizes into a deep mahogany bark.
Cherry Wood Chipotle Rub
"Fiery Chipotle Kissed by Cherry Smoke"
Sun-dried chipotle chilis smoked with wild cherry wood, offering rich fruit-forward sweetness followed by a clean, lingering smolder.
Arizona Mesquite Garlic Pepper
"Bold Arizona Mesquite Meets Cracked Pepper"
Robust coarsely ground black peppercorns and minced California garlic heavily cold-smoked with authentic Arizona mesquite for an unmistakable campfire punch.
Smoked Togarashi Blend
"Artisanal Umami Heat with Hickory Whispers"
Our spin on the classic shichimi 7-spice: toasted sesame seeds, orange peel, nori seaweed, and smoked chili peppers for noodle bowls, seafood, and wings.
AZ Taco & Southwest Rub
"Cumin, Coriander & Mesquite-Smoked Chilis"
Warm roasted cumin, smoked paprika, turbinado sugar, and crushed oregano blended for street tacos, smoked queso dip, and grilled fajita vegetables.
The Ultimate Smoked Cream Cheese
If you haven’t made smoked cream cheese on your pellet grill, offset, or kettle smoker yet, you’re missing the easiest crowd-pleaser in barbecue. Under gentle 225°F hardwood smoke, a simple brick of cream cheese transforms into a warm, luscious, spreadable dip with an intense savory bark that clings to every chip and cracker.
Our artisanal wood-smoked seasonings are custom-milled to penetrate deep into the crosshatch grooves, caramelizing the milk sugars into an unbelievable sweet, smoky, or fiery crust.
How to Make Smoked Cream Cheese: 4 Simple Steps
Follow these pitmaster rules for the perfect caramelized smoke ring and silky molten center.
Chill & Score Crosshatch
Unwrap an 8 oz brick of cold full-fat cream cheese straight from the fridge. Place it on butcher paper, a cedar plank, or a mini cast-iron skillet. Using a sharp paring knife, score the top surface in a 1/2-inch diamond crosshatch pattern about 1/4-inch deep. As it smokes, these diamonds bloom outward like petals, trapping flavor.
Season Heavy (No Binder Needed)
A binder is not needed! The cold cream cheese brick has plenty of natural surface moisture to grab and hold the seasonings effortlessly. Generously coat all 4 sides and the top with 2–3 tablespoons of seasoning, packing plenty directly into the diamond crosshatch crevices. (Optional: an oil or honey brush is fine if you enjoy extra glaze, but it is completely optional).
Smoke Low & Slow at 225°F
Preheat your smoker or grill to 200°F–225°F for indirect heat. Apple, Cherry, Pecan, or Hickory wood provide optimal smoke density without overpowering the dairy. Smoke undisturbed for 1.5 to 2 hours until the outside takes on a golden amber-mahogany hue and feels soft to the touch.
Garnish, Drizzle & Serve Warm
Pull the skillet directly to a heat-safe trivet. For sweet & savory heat, drizzle with hot honey or jalapeño pepper jelly. Serve piping hot with salted Ritz crackers, pretzel crisps, toasted bagel chips, or tortilla chips for dipping and spreading.
Our Top 4 Seasonings for Smoked Cream Cheese
Specially recommended by our smokehouse for extraordinary texture, crust caramelization, and flavor balance.
Hickory Jalapeño Flakes
Sun-ripened jalapeño flakes slowly kissed with hickory woodsmoke. The zesty, aromatic chili heat cuts cleanly through the decadent, creamy cheese to create an irresistible flavor balance.
Smoked Everything Bagel
Toasted minced garlic, golden onion flakes, black and white sesame seeds, poppy seeds, and cold-smoked sea salt. The seeds roast right on the cream cheese while the smoked garlic infuses the molten core.
AZ Taco & Southwest Rub
A vibrant blend of stone-ground toasted cumin, mesquite-smoked chilis, Mexican oregano, smoked paprika, and sea salt. It transforms the cheese into a scoopable, gourmet smoky queso spread.
Mesquite Smoked Minced Onion
Sweet California minced onions deeply cold-smoked over genuine Arizona mesquite hardwood. During the low-and-slow smoke, the onions absorb the cheese butterfat, caramelizing into an ultra-savory French onion sensation.
Pitmaster Secrets for Flawless Smoked Cream Cheese
What Are You Cooking Today?
Select your protein or dish to find the exact smoked seasoning formulated for it.
Pitmaster Recipe Recommendations
Discover mouthwatering recipes crafted specifically for each of our wood-smoked seasonings. Multiple inspired recipes per blend to elevate your smoker, oven, skillet, and grill.
Smoked Cream Cheese with Hot Honey & Jalapeño Flakes
The viral barbecue phenomenon! Cold cream cheese crosshatch-scored, seasoned heavily with hickory jalapeño flakes (no binder needed), and smoked until puffed and mahogany-crusted.
Cast-Iron Sharp Cheddar & Jalapeño Skillet Cornbread
Golden buttermilk cornbread studded with sharp cheddar and topped with a fiery, caramelized crust of cold-smoked jalapeño flakes and coarse salt.
Wood-Fired Pepperoni, Ricotta & Hot Honey Flatbread
Charred crispy crust topped with rich tomato sauce, fresh mozzarella, dollops of whole-milk ricotta, cupping pepperoni, and a generous finishing dusting of smoked jalapeño flakes.
Smoked Salmon & Everything Bagel Breakfast Schmear
Whipped cream cheese blended with cold-smoked sea salt, toasted garlic, and seeds, layered on warm artisanal bagels with Nova smoked salmon, shaved red onion, and capers.
Crispy Roasted Everything Bagel Fingerling Potatoes
Halved fingerling potatoes tossed in duck fat or extra virgin olive oil, heavily crusted in our smoked everything blend, and roasted until blistered and glass-crisp.
Cast-Iron Everything-Crusted Sourdough Grilled Cheese
Gruyère and sharp cheddar melted between artisan sourdough slices whose buttered exteriors are pressed into Smoked Everything Bagel seasoning before grilling.
Crispy Slow-Smoked Pork Carnitas Street Tacos
Pork shoulder seasoned deeply with our roasted cumin and mesquite-smoked chilis, smoked until fork-shredable, and flash-crisped in its own rendered lard with fresh lime.
Smoked Mexican Street Corn (Elote Dip) in Cast Iron
Charred sweet corn, Mexican crema, cream cheese, pepper jack, and minced jalapeño heavily seasoned with AZ Taco Rub and smoked until bubbling and golden.
Flame-Seared Citrus & Mesquite Chicken Fajitas
Boneless chicken thighs marinated in lime juice, orange zest, and AZ Taco Rub, grilled over glowing coals with bell peppers and sweet onions.
Smoked French Onion Cream Cheese Dip
Chilled cream cheese brick dusted with mesquite smoked minced onions. During the smoke, the onions absorb the butterfat and caramelize into an unforgettable savory dip.
Wood-Smoked French Onion Meatballs in Rich Gravy
Ground chuck and pork meatballs seasoned with smoked minced onion and garlic, smoked until lightly charred, then simmered in rich beef broth and gruyère.
Cast-Iron Smash Burgers with Mesquite Onion Jam
Thinly smashed beef patties seared on cast iron with butter and a crust of mesquite smoked minced onion, pressed into potato buns with melted American cheese.
Twice-Baked Potatoes with Crispy Bacon Salt Skin
Russet potatoes rubbed in olive oil and coarse Hickory Bacon Salt for a salty, shatteringly crisp skin, stuffed with cheddar, sour cream, and chives.
Sunny-Side Campfire Skillet Eggs & Hash Browns
Golden shredded potatoes fried in bacon grease, topped with pasture-raised sunny-side eggs and dusted with Hickory Bacon Salt for ultimate breakfast umami.
Gourmet Smoky Bloody Mary with Bacon Salt Rim
Rich tomato, horseradish, and Worcestershire cocktail served over ice in a tall glass frosted with lime juice and coarse Hickory Smoked Bacon Salt.
Competition 3-2-1 Applewood Smoked Baby Back Ribs
Baby back ribs coated in our Applewood rub, smoked 3 hours, wrapped in butcher paper with apple cider for 2 hours, and glazed 1 hour for fall-apart perfection.
Sweet Applewood Pulled Pork with Cider Vinegar Bark
8-pound pork butt generously seasoned with Applewood rub, smoked overnight until probe tender with a sweet caramelized mahogany crust.
Sweet & Smoky Candied Bacon Twists
Thick-cut applewood bacon strips dusted with extra Applewood Sweet BBQ Rub and a touch of brown sugar, twisted and baked into caramelized candy.
Crispy Cherry Chipotle Smoked Chicken Wings
Jumbo party wings tossed in Cherry Chipotle Rub, smoked low at 250°F to infuse fruitwood aromatics, then blasted at 400°F for blistered, crunchy skin.
Flame-Seared Flank Steak with Charred Chipotle Crust
Flank steak rubbed with olive oil, lime juice, and Cherry Wood Chipotle Rub, seared over white-hot coals to medium-rare and sliced thin against the grain.
Smokehouse Brisket Chili with Roasted Poblanos
Smoked leftover brisket burnt ends and ground chuck simmered with crushed tomatoes, fire-roasted poblanos, and Cherry Chipotle Rub for deep smoldering heat.
Reverse-Seared 2-Inch Bone-In Ribeye Steak
Prime bone-in ribeye brought slowly to 118°F internal in a 225°F smoker, then seared for 90 seconds per side in a smoking-hot cast iron skillet with butter and garlic.
Santa Maria Style Smoked Tri-Tip Roast
Whole beef tri-tip heavily encrusted in coarsely ground mesquite pepper and garlic, smoked until 130°F medium rare and rested for maximum juiciness.
Wood-Grilled Mesquite Garlic Asparagus & Portobellos
Jumbo asparagus spears and portobello mushroom caps tossed in extra virgin olive oil and charred over open coals with a savory crust of mesquite garlic pepper.
Cedar Plank Wild Salmon with Smoked Togarashi Glaze
Wild King or Coho salmon roasted on a soaked cedar plank with pure maple syrup, tamari, and Smoked Togarashi for a sweet, smoky, citrus-chili crust.
Smoked Togarashi Chicken Thigh Yakitori Skewers
Juicy chicken thigh skewers grilled over charcoal, basted with sweet tare sauce, and dusted generously with citrusy, smoky 7-spice togarashi.
Smoked Togarashi & Miso Butter Poached Corn
Sweet summer sweet corn slathered in warm white miso butter and seasoned with Smoked Togarashi, toasted sesame, and fresh scallions.
Shop Handcrafted Seasonings
Select your favorite small-batch rubs, finishing salts, and spices below. All pouches are $6, with free shipping on orders over $50.
Smokehouse Storefront
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Read what backyard BBQ champions and kitchen foodies say about our wood-smoked blends.
"The Hickory Smoked Bacon Salt is legitimately addictive. I put it on morning scrambled eggs, avocado toast, and even rim margarita glasses with it. You can immediately smell the authentic hardwood."
"Most store-bought rubs burn up because of cheap white sugar. The Applewood Sweet BBQ Rub formed an insane mahogany bark on my 14-hour pork shoulder. The applewood aromatics are top-tier."
"The Cherry Wood Chipotle Rub has the exact balance of fruity sweetness and smoky fire. We dusted it over grilled ribeyes and cedar-plank salmon—every guest asked for the pouch link."
Frequently Asked Questions
Everything you need to know about our smoking process, shelf life, and ordering.
We use a specialized low-temperature cold-smoking method (staying under 160°F). Spices and coarse salts are distributed across fine stainless steel mesh screens in custom smokers with indirect wood smoke generation. This saturates the crystals with genuine smoke aromatics without scorching delicate herbs or chilis.
Zero Artificial Chemicals: We strictly refuse synthetic "liquid smoke", artificial food dyes, and chemical anti-caking silicon dioxides. What you taste is 100% natural whole hardwood smoke absorbed over low-and-slow wood fires.
The Real Facts on MSG: Monosodium glutamate is simply the sodium salt of glutamic acid—an amino acid abundant in parmesan cheese, ripe tomatoes, mushrooms, and dry-aged beef that delivers the foundational fifth taste: umami (deep savory richness). Major global health organizations, including the US FDA and World Health Organization, recognize MSG as safe. For our select recipes that utilize MSG to amplify savory depth, they are always clearly and prominently labeled on the package so you enjoy 100% ingredient transparency.
Our pouches are manufactured with multi-layer foil moisture and oxygen barriers with a heavy-duty airtight zip seal. When kept sealed in a cool, dry pantry, the intense smoke character remains vibrant for 18 to 24 months.
All product selections, cart management, and payment processing are handled securely right here in our online store. Your transactions are protected with industry-standard 256-bit SSL encryption, and major credit cards, Apple Pay, and PayPal are accepted.
Yes! We ship across all 50 US states via USPS and UPS. Orders over $50 qualify for free standard shipping. All pouches are a flat $6 each.
Bulk Orders, Custom Blends & Inquiries
Whether you need wholesale case quantities for restaurants, bespoke corporate gift sets, custom spice profiles, or have pitmaster questions—we're here to help.
Connect with the Smokehouse
We work directly with home cooks, competition barbecue teams, boutique grocers, breweries, and culinary creators looking for authentic small-batch hardwood smoke.
Wholesale & Bulk Supply
Discounted volume rates for food service, catering companies, restaurants, and retail partners. Custom pouch packaging and bulk 5 lb tubs available.
Custom Blends & Private Label
Want a proprietary rub smoked over specific woods (Arizona Mesquite, Pecan, Cherry, Apple)? We consult and formulate bespoke flavor recipes.
Pitmaster Advice & General Inquiries
Questions regarding woods, pairings, recipe ratios, or order status? We are always happy to talk smoke science and kitchen technique.
Send an Inquiry
Fill out the details below. Messages route directly to smokedsalts@gmail.com.