Prepare to be amazed by the incredible flavors and stunning appearance of this effortless smoked Camembert. This recipe seamlessly combines two beloved American live-fire cooking techniques: planking and smoking. By utilizing a cedar plank, we infuse the cheese with the delightful aroma of charred wood, while the smoking process adds a complexity of smoke flavors that French cheesemakers could only dream of. With just a few minutes of preparation time, the results will leave you in awe, as the wow factor of this dish goes off the charts.

Yield: Serves 4
Method: Smoke Roasting
Prep Time: 10 minutes
Smoking Time: 10 minutes
Gear: 1 cedar plank or other wood plank, such as hickory,oak,or alder, preferably 6 inch square. I’m partial to the Woodfire Grilling Company brand of Amazon

Gear:

1 cedar plant or other wood plank such as hickory, oak, or alder, preferably 6 inches square

Other Info:

I like to smoke roast the cheese at a high temperature (400°F) but you can also smoke it low and slow at 250°F

Ingredients:

French Camembert or a small 5 – 6 inch Brie Cheese
3 tbsn pepper jelly, tomato jam or apricot jam
1 large jalapeño, stemmed and thinly sliced crosswise
Grilled or toasted baguette slics or favorite crackers for serving.

Method

Set up your grill for smoke-roasting (indirect grilling) and preheat to medium-high (400℉)

If you are charring the plank (this step is optional but it gives you a lot more flavor) place it directly over the fire and grill until singed on both sides, 1 – 2 minutes per side.    Set aside and cool.

Place the cheese in the center of the plank. Spread the top with pepper jelly using the back of a spoon.

Shingle the jalapeno slices on top so they overlap in a decorative pattern.

Place the plank on the grill away from the heat and toss the wood chips on the coals.  Smoke roast the cheese until the sides are soft and beginning to bulge, 6 – 10 minutes.

Serve the cheese on the plank, hot off the grill, with a basket of grilled baguette slices or you favorite crackers.