Smoked Planked Camembert with Pepper Jelly and Pecans

Planked Camembert with pecans


Smoked Planked Camembert with Pepper Jelly and Pecans

Recipe Notes

  • Grill Time: 5 to 8 minutes
  • Yield: Serves 3 to 4
  • Method: Smoke-roasting
  • Equipment: 1 cedar plank; 1-1/2 cups soaked wood chips (optional)


  • 1 Camembert or small Brie cheese (8 ounces)
  • 3 tablespoons pepper jelly, tomato jam, or apricot jam
  • About 20 pecan halves

Recipe Steps

Step 1: Set up your grill for smoke-roasting (indirect grilling) and preheat to medium-high (400 degrees).

Step 2: Place the plank directly over one of the fires and grill until singed on both sides, 1 to 2 minutes per side. 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. Arrange the pecans on top in a decorative pattern.

Step 4: Place the plank on the grill away from the heat and toss the wood chips, if using, on the coals. Smoke-roast the Camembert until the sides are soft and beginning to melt, 5 to 8 minutes.

Step 5: Serve the Camembert on the plank hot off the grill. Spread it on grilled bread slices or interesting crackers.

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