On day 40, we made Grapevine & Cherry Smoked Brie in our smoker. We used our Grapevine & Cherrywood blend for grills. (We also have a Grapevine & Cherrywood blend for smokers.)
Here you can see the brie as we are just starting to smoke it and the Grapevine & Cherrywood smoke is filling the smoker and infusing the brie with delicious flavor.
(Note: We always grill with the lid ON to capture all that flavorful smoke. We're just lifting if off here to show you.)
And here's the delicious brie when it's done. 
Chef's Tips: We smoke brie A LOT, so we have a lot of tips to share on this one!
- Use lighter blends like applewood and cherrywood to avoid overpowering the delicate flavor of the brie.
- Smoke at a low temperature -- around 200°F (93°C) -- and smoke the brie for 30–60 minutes. This allows the cheese to absorb smoke without melting too much.
- Keep the rind on, as it helps hold the cheese together during smoking.
- For added depth, score the top and drizzle olive oil or honey over the brie, then add fresh herbs, nuts, or garlic before smoking.
- After smoking, we store it in the refrigerator for future use BUT we also make sure to enjoy at least a little of it immediately after smoking while it’s warm and gooey. It's amazing paired with crackers, bread, or fruit for a flavorful appetizer.
We snacked on a little brie when it was just off the smoker, and then at dinner time we had some leftover ribeye from yesterday and this delicious grilled eggplant, brie and pesto dish. (To make, the eggplant was pre-marinated in salt, peper, olive oil, garlic and balsamic vinagrette, the grilled, then topped with the brief and the pesto.) Yum!
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To find out more about the Wined Up in Smoke blend used in this recipe:
