Don,
Below is a recipe I got from this web site a few months ago - did a search and could not find so I pasted it below. When I did this, I cooked the brie on my Weber gasser at 400 degrees for about 20 minutes and used apple wood in my smoke box. Did not remove the rind and it was wonderfully smokey! BTW, I stuffed mine with a good chutney. Yummy!
I don't know who to give credit to - their recipe is below.
Hope this helps,
Ray
Baked Stuffed Brie on Weber
Here's a Brie recipe I baked in the WSM with a little smoke wood. For the filling I used a spicy peach chutney, although salami and smoked mushrooms sound pretty good, too. I used two pieces of pastry and sealed the edges around like a pie.
Baked Stuffed Brie
1 lb. Brie
1 sheet frozen puff pastry
1 egg — beaten
Filling (use one): cranberry chutney, some sliced capacola or Genoa salami, mushroom duxelles, some
sauteed fennel or leek.
Defrost pastry and roll out. Slice Brie in half or in thirds horizontally and put in desired filling. Place in center of pastry and cut off the four corners of the pastry a couple of inches down. Completely wrap the pastry around the Brie, brushing with beaten egg whenever you put the pastry together. Flip the assembly over and place on parchment-lined baking sheet. Brush top with beaten egg. Bake at 400 F
until pastry is golden brown. Serve with water crackers.
