The star of your next gathering; this pellet grill smoked cheese board is versatile, flavorful, and delicious!
Made with cheese, cheese, cheese, and more cheese, this pellet grill smoked cheese board will be the talk of your next gathering. Whether you are getting together for St. Patricks Day, Easter, or a Summer BBQ, this smoked charcuterie board will be a hit.
Pellet Grill Smoked Cheese Board
Everyone loves a charcuterie board, but how can we level it up?
When it comes to show-stopping epic recipes, you know I’ve never let you down. So grab your smoker and let’s take your grazing board to the next level by smoking the cheese in a pellet grill!
Before you know it, you will be the master of cheese boards or the master of smoked adult Lunchables at your next event.
Smoked Cheed Board Ingredients
Although this recipe is made with only 1 ingredient, get ready to grab all your favorite cheeses! We will be using, 8 oz of Mild Cheddar Cheese, Sharp Cheddar Cheese, Munster Cheese, Pepper Jack Cheese, Swiss cheese, Colby Cheese, and last, but certainly not least Monterey Jack Cheese.
Tip: Swap out any of these cheeses for any personal favorites. Looking for substitutes? You’ll find a list of suggestions down below.
How to Make Pellet Grill Smoked Cheese
Freeze cheese. Place cheese in the freezer for 30 minutes, the cheese should be as cold as possible but not frozen.
Place cheese on cooling racks. Layout Cheeses on the cooling rack with at least 2 inches in-between each block
Prepare pans. Fill the aluminum pans about halfway up with ice and place them on the pellet smoker away from the heat source. Then place the cooling rack with cheeses on top of the pans.
Smoke and Freeze Cheese. Turn on the smoker to its lowest setting (180-200 degrees F) Smoke for 45 minutes to 1 hour checking every 20 minutes. Pull the cheese off as soon as it starts to sag on the edges. Move to the freezer immediately to harden back up for about 45 minutes.
Cut cheese and prepare for serving. Once the cheese is hardened up you can cube the cheeses up into ½ inch cubes to use for a cheese board along with assorted fruits, veggies, nuts, crackers, and sauces.
What are the Best Cheeses to Smoke?
When you are looking to smoke cheese, the best option is to smoke robust cheeses like mozzarella, pepper jack, or gouda.
Looking for other cheeses to smoke? Here are some other recommendations:
It is important to note, I don’t advise smoking soft cheeses like goat cheese, blue cheese, or any other creamy or crumbly cheeses. Soft cheeses will crumble and retain a ton of smoky flavor.
What wood do you use to Smoke Cheese?
When using a pellet grill and smoking food, it is important to know which type of wood pellets you need.
Did you know there are different preferred woods for different foods?
Below are both the preferred and optional wood pellets you can use to smoke cheese. I used Kingsford Signature Blend. However, you can use whatever you prefer.
- Apple wood. Flavor: Mild sweet and fruity
- Pecan wood. Flavor: Mild sweet and mild
- Cherry wood. Flavor: Mild Subtle and sweet
- Maple wood . Flavor: Mild Suble and sweet
- Peach wood. Flavor: Medium sweet and woody
- Oak wood. Flavor: Strong traditional smoke
- Hickory wood. Flavor: Strong, but more mild than oak.
How Long do you Smoke Pellet Grill Smoked Cheese?
After you prep your pan and wire rack, place it in the smoker for 45 minutes to 1 hour.
I recommend checking on the cheese every 20 minutes to make sure the cheese doesn’t melt too fast.
Can you Smoke Store Bought Cheese?
Absolutely. Pellet grill smoked cheese doesn’t have to be made with fancy (or expensive) designer cheese.
You can definitely smoke store-bought cheese. I used a variety of store-bought brands from my local Wegmans and Aldi
Pro-Tip: Looking to make a smoked cheese board on the cheap? Buy bricks of cheese when you see them on sale at your local grocery store.
Smoked Cheese Board Variations
Serve up your smoked cheese with assorted fruits, veggies, nuts, crackers, and sauces.
Below are some of my favorite cheese board add ons:
- Curred meats
Helpful Kitchen Tools and Equpiment
Below are a few items that will help you put together an epic smoked cheeseboard no matter the occasion or celebration.
Smoker: Whether you used a Traeger smoker or another brand, you will definitely need a smoker for this recipe. Not yet looking to invest in a Trager? This is a great entry-level option. If you want even more smoked flavor you can use a smoke tube
Cooling Rack and Aluminum Pans: These kitchen tools will come in handy with not just this recipe, but so many others.
Wood Charcuterie Board or Serving Board: Display your smoked cheese on a serving tray or serving board like this.
Bowls: Serve up your dips, nuts, fruits, and more in small bowls or medium bowls.
Serving utensils: When making a cheese board it is important to have serving utensils like little tongs, cheese forks, cheese knives, small spoons, and toothpicks.
Knife: Invest in a good knife! This will serve you well in the kitchen always.
Pellet Grill Smoked Cheese Board
- 1 Pellet Smoker
- 2 9×13 Aluminum Pans
- 1 Cooling Rack
- 8 oz Mild Cheddar Cheese
- 8 oz Sharp Cheddar Cheese
- 8 oz Munster Cheese
- 8 oz Pepper Jack Cheese
- 8 oz Swiss cheese
- 8 oz Colby Cheese
- 8 oz Monterey Jack Cheese
- Place cheese in freezer for 30 minutes, the cheese should be as cold as possible but not frozen
- Layout Cheeses on the cooling rack with at least 2 inches in-between each block
- Fill the aluminum pans about half way up with ice and place on the pellet smoker away from the heat source. Then place the cooling rack with cheeses on top of the pans.
- Turn on smoker to its lowest setting (180-200 degrees F) Smoke for 45 minutes to 1 hour checking every 20 minutes. Pull the cheese off as soon as it starts to sag on the edges. Move to the freezer immediately to harden back up for about 45 minutes.
- Once the cheese is hardened up you can cube the cheeses up into ½ inch cubes to use for a cheese board along with assorted fruits, veggies, nuts, crackers and sauces.