ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your Smoked Brie, start off by soaking your wood plank for about 1 hour. Next, gather all your ingredients and begin to make your serving board. Once the plank has been soaked, place the brie onto the wood plank directly in the centre.
Set up your grill for direct grilling over medium heat. Once your coals are hot and you have clean smoke place the brie and wood plank directly over the coals and begin smoking for 10 minutes.
After about 10 minutes your brie should be soft and have a nice subtle smokey flavour. At this point put a couple of spoon fulls of your red pepper jelly onto the middle of the brie. Close the lid and let the jelly soften up over the brie. After only a minute or two, your jelly will be starting to run off so watch it and remove it when it starts to run.
Let it cool for a few minutes before digging in with your bread. Enjoy.