Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

• Extra-virgin olive oil, for brushing
• 1 small wheel brie or Camembert cheese
• 2 fresh bay leaves or 2 sprigs fresh thyme

Equipment:

• 2 cups hickory, cherrywood or applewood chips
• Large piece of cheesecloth
• Kitchen twine
• 9-inch-round disposable aluminum pie pan

Instructions:

1. Soak the wood chips in water 1 hour, then prepare your grill for smoking.
2. Lay out the cheesecloth on a work surface and brush with olive oil.
3. Once the grill reaches 250 degrees F, place the pan with the cheese on the cooler side of the grill.
4. Place the cheese in the middle and top with the bay leaves. Wrap the cheesecloth tightly around the cheese and tie closed with kitchen twine. Set the cheese, herb-side up, in the disposable pie pan.
5. Close the grill and let smoke until slightly golden, about 20 minutes. If using a gas grill, turn off the flame and let the cheese sit, covered, 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and unwrap.