When you want gooey, creamy, luscious cheese to impress guests or please your family with a special treat, Smoked Baked Brie is without question the cheese of choice. Make this delicious treat in less than an hour and enjoy the results with toasty bread or crispy crackers.
🍽️ Why This Works
A special treat. Guests and family members will love the specialness of a smoked baked brie wheel covered in fruit preserves and nuts. This dish takes any meal from normal to extraordinary.
Quick to smoke. Cooking brie cheese is fast with this method! Just 20-40 minutes in the smoker and you have the perfect, buttery soft brie appetizer ready to go.
Almost dessert. This cheese covered in fruit preserves is as close as you can get to a nutrient-rich dessert with protein. It’s so good!
📝 Ingredient Notes
Brie | We picked a double creme brie, but you could use any brie you find at your local grocery store or specialty cheese shop.
Fruit Preserves | Pick your favorite. You can choose a single fruit preserve or use a jar of mixed fruit preserves as we did.
Mixed Nuts | We used a package of candied nuts and berries. You can pick your favorite mixed nuts package. It does not have to be candied, though that does add to the sweetness.
⏲️ Equipment and Tools
Small Cast Iron Skillet | Lodge puts out fantastic cast iron and this 6.5 inch Cast Iron Skillet is no exception. The brie fits perfectly inside and stays warm when you go to serve it.
Spray Olive Oil | Once you start using spray olive oil, it is an addicting way to quickly cover your food surface. We love using Pompeian Organic, Pam Extra Virgin Olive Oil and Reusable Spray Mister. Alternatively, Avocado Sprays work great as well.
Cheese Spreaders | These little baby knives are perfect for any appetizer, dip or spread you might be serving and they are pretty inexpensive for a set. When entertaining, it’s great to have a set of six so you can use them in multiple ways.
Step One: Heat up your smoker to 250ºF. Spray your small cast iron skillet lightly with olive oil spray.
Step Two: Remove the brie wheel from the packaging. Place it into your small cast-iron skillet.
Step Three: Place the skillet on the smoker for 20-40 minutes.
Step Four: When it is almost done or about five minutes out, pour the fruit preserves onto the center. Continue smoking for five more minutes and then remove from the smoker.
Step Five: Add on the mixed nuts package. Serve with your favorite crackers and baguette.
❗ Recipe Tips and Tricks
We have a broad range of times recommended for smoking brie cheese. This is because each kind of brie will smoke at a slightly different rate. Here is what you are looking for. When you press on the center of the brie wheel, it should indent and wiggle. If it is hard to press down, give it more time. We’ve had brie be ready in as little as 22 minutes and have also had it take as much as 40 minutes.
Water crackers work especially well with brie because they are very plain and the flavor doesn’t compete with the flavor of the cheese.
A baguette from your local grocery store can be sliced and toasted in your oven at 375ºF for about five minutes to make the perfect partner.
🧑🍳 Storage and Reheating
Brie will keep at room temperature for several hours at your event or party. If you have any leftover cheese, you can keep it in the refrigerator in a sealed airtight container for a few days and set it out to serve it. It will be lovely at room temperature or you can place it in the microwave for just a little bit to soften it up.
Additions and Substitutions
You can make this with any variety of brie cheese toppings! Experiment and find your favorites. Here are some suggestions for this recipe and method.
Try a different set of preserves every time you make this dish to add variety to your party fare. Try apricot preserves.
Different kinds of jams and jellies can also work, it doesn’t have to be fruit preserves. Fig jam is particularly lovely on smoked baked brie. Raspberries add a nice tartness.
Add a drizzle of honey. Certain fruit preserves may be too sour for your taste and a drizzle of honey in the last five minutes or so of smoking can add the perfect sweetness.
You can use this smoking method with almost any brie recipe as long as no dough is involved.
Try smoked brie on apple slices for a delicious cheesy bite.
Serve smoked baked brie with a fruit tray containing fresh berries, grapes, apple slices, and pineapple.
Brie is particularly lovely as a side dish for any of these main dishes.
❓ Recipe FAQ
250ºF is perfect for baking brie or smoking brie. It does not take hardly any time all to soften and become spreadable at this temperature and a higher temperature will just turn the brie into a mess.
20-40 minutes. A more complete answer is this. It really depends on the type and size of the brie cheese wheel you purchase. You will likely find a huge variety of brie choices at your local grocery store. We’ve had it take as little as 20 minutes and as much as 40 minutes to smoke brie cheese. Your best bet is to test it in the middle. If it wiggles and gives in the middle when you press on it, it is ready to go.
Eat it as fast as you can! This lovely cheese becomes buttery soft at room temperature and takes mere minutes to melt to the perfect spreadable cheese at 250ºF. Bake it, smoke it, or just set it out on the counter. Add fruit preserves and nuts as we did, or serve it plain. Serve it with smoked salmon for dinner or serve it as an afternoon snack when the workday is done. You really cannot go wrong with smoked brie.
Unwrap the brie. Place it in a cast-iron skillet that has been sprayed with olive oil. Preheat your smoker or oven to 250ºF. Smoke or bake the brie for 20-40 minutes until the center wiggles and smushes when pressed. Serve hot over crusty bread, crackers, or apple slices.
You can serve brie plain with crackers and it is perfectly delicious. You can also top it with a huge variety of additions to create different but equally tasty party appetizers or side dishes. Freshly sliced fruit, macerated fruit, nuts, fruit preserves, jams or jellies, honey, cinnamon and brown sugar, maple syrup, and a high-quality balsamic glaze are all beautiful brie cheese toppings.
No. For this recipe and most brie recipes, you do not remove the rind. It is traditionally served and eaten with the rind, which adds flavor.
The slightly smokey, luscious brie has a buttery, unique flavor
Yes. If you do not have a smoker, you can place wood chips in a grill-proof container on one side of a grill and light just that side to create smoke. Then place the brie on the other side of the grill (off of direct heat). Place the lid on the grill and wait. It will take some practice and care to maintain a temperature of 250º using woodchips on a grill. You do not want to overheat the brie, it is perfect when it is just softened, not bubbling out of the rind.
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- Small Cast Iron Skillet
- Cheese spreader
- 8 oz Brie
- 3 tbsp Jam use what you like, we used triple berry
- 3 tbsp Candied Nuts and Berries use which ones you like
- Heat up the smoker to 250 degrees.
- Remove the brie wheel from the packaging and place into a small cast iron skillet. Place on smoker for 20-40 minutes. It is done when you press on the center of the brie wheel and it wiggles slightly. If it is hard to press down, give it more time. **We've had ours be 22 minutes sometimes and up to 40 minutes other times.**
- When it is almost done or about 5 minutes out, pour the jam onto the center of the brie and continue smoking for 5 more minutes and remove from smoker. Add on the nuts and berries and serve with your favorite crackers and baguette.
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)