Plank-Smoked CamembertSteven Raichlen
This simple smoked Camembert delivers big flavors (and great looks) by combining two distinctly American live-fire cooking techniques: planking and smoking. The former imparts the aromatic taste of charred cedar; the latter endows the cheese with complex smoke flavors undreamed of by French cheesemakers. The prep time is a couple of minutes; the wow power is off the charts.
Watch how it was done on Steven Raichlen’s Project Smoke:
- Yield: Serves 3 to 4 as an appetizer
- Method: Smoke-roasting
- Equipment: Memphis Wood Fire Grill; cedar plank; apple wood pellets
- 1 cedar plank (preferably a square plank 6 inches square)
- 1 Camembert or small Brie cheese (8 ounces)
- 3 tablespoons pepper jelly, tomato jam, or apricot jam
- 1 to 2 large jalapeño peppers, stemmed and thinly sliced crosswise
- Crackers or grilled bread, for serving
Step 1: Set up your grill for smoke-roasting (indirect grilling) and preheat to medium-high (400 degrees).
Step 2: Place the plank directly on the grill grate and grill until singed on both sides. Set aside and let cool. (This step is optional, but it gives you a lot more flavor.)
Step 3: Place the cheese in the center of the plank. Spread the top with pepper jelly, using the back of a spoon. Shingle the jalapeños on top so the slices overlap in a decorative pattern.
Step 4: Place the plank on the grill away from direct heat and toss the wood chips or chunks on the coals (unnecessary if using a pellet grill). Smoke-roast the Camembert until the top browns and the sides are soft and beginning to melt, 8 to 10 minutes.
Step 5: Serve the Camembert on the plank hot off the grill. Spread it on grilled bread slices or interesting crackers.