• Soak: Place the cedar plank in a large dish filled with water. Soak the plank for at least 30 minutes and no more than 1 hour.
• Prep Grill: Prepare the grill for two-zone cooking, targeting 400 degrees Fahrenheit in the cooking chamber. If you run the heat too high the plank will burn faster and the cheese will melt too quickly before the sauce sets.
• Food Prep: Place cheese on the center of the plank. Place the cranberry sauce over the top of the brie cheese. We leave a little space on the edge of the brie free from the sauce to give some room for it to melt. Top with the roasted hazelnuts.
• Grill: Place plank over the direct heat on the cooking grate and close lid. Grill direct for up to 10 minutes. The soaked plank will start to combust and you’ll see smoke coming out of the grill, which is normal. That smoke gives the brie it’s flavor and a light golden brown color. Then move the brie plank to the indirect zone of the grill until it’s finished, about 10 more minutes.
• Serve: Place plank on a slate serving platter (can handle the heat) or let rest a couple minutes on a large sheet tray. Serve the brie on the plank to avoid breaking the edges. Serve warm with your favorite bread and crackers.

Roasting Hazelnuts (Optional)

• Pan Fry: If the nuts aren’t already pre-roasted, then in a small pan over medium heat, toss the nuts occasionally (no oil needed) until you smell them starting to roast. No more than 5 minutes. Don’t leave the pan or they will burn. Then transfer to a cutting board and give them a rough chop.