Watch how it was done on Steven Raichlen’s Project Smoke:
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.