Plank-Smoked CamembertSteven Raichlen
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.
Find This Recipe
New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen’s seven steps to smoked food nirvana, including 1. Choose […]Buy Now ‣