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Smoked Camembert for a fondue starter

Can't believe it took me so long to try this. I was doing some wings indirect at 300f for 45mins, so decided to stick a Camembert on too. Stabbed a few holes in it and slipped in slivers of garlic (about 2 cloves), some rosemary and a dribble of honey. It was insanely good with bread dipped into it. Guests gobbled it up in no time. 


  • Looks pretty highbrow next to the wings!

    did the camembert go the whole 45 too?
    ...and what was the smoke?

    this should have gotten more attention. Slipped off the front page...  Nice simple app. 

    My wife does something similar with brie. I like the camembert idea
  • HeavyGHeavyG Posts: 5,057

    I will be doing that.
    Camped out in the (757/804)
  • U_tardedU_tarded Posts: 1,581
    Love it.  Looks great 
  • SciAggieSciAggie Posts: 3,610
    That's a great idea. Thanks for posting it. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • TheToastTheToast Posts: 278
    @JustineCaseyFeldown I can't actually remember how long it was on for - at least 30mins, maybe the full 45. I basically took it off when a little shake made it wobble (the outer cheese rind keeps it solid, when inside it's turned to a goo). Highly recommend it - 2mins to prep and looks great. 

    Snoked with olive and apple wood - mainly for the wings. 
  • CtTOPGUNCtTOPGUN Posts: 488
     Looks like a great complement to an egg baked french baguette!

    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

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