• 1 wheel of Brie
• ½ cup Cranberry relish
• 1 orange, sliced into thin rounds
• 2 cedar planks
• 1 bottle white wine for soaking the plank

Method:

1. Set the EGG for direct cooking without the convEGGtor at 190°C.
2. Soak the cedar planks in white wine and water for 30 minutes. Place the planks logo-side down for 3 minutes. Flip the planks; place the orange rounds on the cedar plank then add the brie on top.
3. Smoke for 12-15 minutes, then top with the cranberry relish. Smoke for 3 more minutes; serve on the plank with crackers or toasted crostini.

Cranberry relish
Ingredients:

• 1½ cups granulated sugar
• ½ cup cranberry juice
• ½ to ¾ tsp freshly grated ginger
• ½ tsp ground cinnamon
• cranberries
• Zest of 1 orange (orange part only)

Method:

1. Set the EGG for direct cooking without the convEGGtor at 190°C.
2. In a Cast Iron Skillet, add sugar, juice and spices. Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil.
3. In a colander, rinse and pick over the cranberries to remove any mushy ones. Add cranberries to the boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes – be careful not to cook them too long or they will get mushy. Skim the foam off the surface with a metal spoon and discard.
4. Remove from heat, stir in orange zest and cool to room temperature, uncovered.
5. Place in container, cover and store in the fridge for up to 3 months.