It’s true, you can make a smoked grilled cheese sandwich (or a grilled smoked cheese sandwich?).

Imagine the crunchy-soft and buttery edges of a few thick slices of white sourdough sandwiched around some oh-so-delicious, smokey-melty cheese.

It’s practically fried gold!

This is the kinda recipe that’s perfect when you’re camping. As long as you have a cast iron pan and a semi-decent fire, you can make this.

A close up shot of the smoked grilled cheese being pulled apart by two hands. — Golden cheese-fried-smokey-yumminess.

So How Do You Make a Smoked Grilled Cheese?

Before you begin on this epic journey to smoked-grilled-cheese-heaven, let’s first plan out our attack.

There are a couple of ways you could do this.

You could just stuff the sandwich with homemade smoked gouda, and call it a day. Nothing wrong with that!

Or you could make a smoked cheese sandwich and actually smoke it on your BBQ or pellet smoker for an extra smokey flavour.

Keep in mind though, that you’re not going to get a ton of extra smokey flavour because we’re not smoking that long.

But if you’re camping outside or looking to make a quick snack outside, then it is possible to do this on your BBQ, pellet smoker or kettle grill.

How to Make a Smoked Grilled Cheese on a Traeger (Pellet Smoker)

Because a pellet smoker is all indirect heating, you’ll want to crank it up to the max heat of 500°F. The pre-heated cast iron pan will also maintain the heat as you cook.

Try your best to keep that door closed to not let all the heat out otherwise, you’ll end up with a no-so golden-brown crust.

Optional Cool Move: You could also try lighting a pellet tube with a few pellets to add a little extra smokey flavour while you grill the sandwiches.

Here’s how I would do this on my Traeger:

Set the smoker to 500°F and preheat a cast iron pan.
Grate the cheese and mix with spices (optional).
Butter the bread on the outside – go heavy or go home.
Form the sandwich and squish it together. You’ll make a mess – this is normal.
Fry until deep golden brown on one side.
Flip and repeat.
Eat and enjoy!

How to Make a Smoked Grilled Cheese on a Weber Kettle

A Weber kettle is my preferred method for making this. If you set up a two-zone cooking method on your Weber, then you can easily control the temperature of the pan.

If the pan gets too cold, move it directly over the coals, and if it gets too hot, you can move it to the cooler zone.

Plus with a Weber, you can throw a handful of your favourite woodchips over the coals for a boost of smokey flavour.

Here’s how I would do this on my Weber:

Set up a two-zone cooking set-up. Aim for an average internal temp of 350°F-375°F and preheat your cast iron pan.
Grate the cheese into a bowl and mix with the BBQ spice and black pepper (optional).
Butter the bread on the outside – the more the merrier.
Form the sandwich and squish it together. You’ll make a mess – this is normal.
Fry until deep golden brown on one side.
Flip and repeat.
Eat and enjoy right away!

Choose the Right Bread

Choosing the right bread is so important.

This is no time for multi-grain, dark rye or anything with too many seeds.

Plain Texas white toast is ideal, or a white sourdough (the one in the picture).

White bread will allow for a much nicer golden-brown crust, plus it will taste amazing.

Now is not the time to look for healthier bread choices…

The Right Cheese

You can get pretty wild with the cheese, but two things are a must.

The cheese you choose must be:

Melty
Smokey

Melty because that’s just the texture we want. Good melty cheeses are mozzarella, gouda, gruyere, provolone or fontina.

You’ll want to choose at least one smokey cheese because it will be almost impossible to get a good smokey flavour with your smoker alone. Smoked gouda, smoked scarmoza, smoked provolone or applewood smoked cheddar are some nice options.

You could add a third cheese to add some sharpness. I personally don’t see it necessary, but mixing in about 30% of a stronger cheese will add a stronger cheese flavour. Think Parrmiggiano Reggiano, camembaret, or even blue cheese!

A few slices of a smoked grilled cheese sandwich on a plate with a long cheese pull.

Some awesome Smoked Grilled Cheese Ideas

Don’t feel like you have to stick with only two cheeses. You’ve got options!

Here are a few ways to take this sando to the next level:

Mix in some caramelized onions
Bacon? How about MAPLE BACON?!
Smoked ham, or honey-glazed ham.
Mix in a few pickles and small diced white onions – A la Matty Matheson.
Mix in some chopped, garlicky spinach.

Tips for the Best Smoked Grilled Cheese

Use a low-medium pan temperature. This will help you to get a better crust.
Don’t be shy on the butter. Butter will make it easier to toast and taste really good!
Use a pellet tube smoker or a handful of woodchips for an added smokey flavour.

More Smoker + BBQ Recipes

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5 from 1 vote

The Ultimate Smoked Grilled Cheese

Loaded with smoked gouda, mozzarella and brushed with butter, this is one serious smoked grilled cheese. Methods available for pellet smoker or charcoal kettle.

Prep Time 2

Cook Time 15

Total Time 17

Servings people

Cost $5/4€

Equipment

Ingredients

3 oz smoked gouda (86g)
3 oz mozzarella, dried (86g)
4 pieces large sourdough bread
4 tbsp softened, unsalted butter
¼ tsp black pepper
¼ tsp BBQ spice, optional I used spice rub from the smoked burgers

Instructions

Instructions for Using a Traeger (Pellet Smoker)

Set the smoker to full blast (500°F). Place a cast iron pan in the smoker and allow it to heat up for 10-15 minutes.
Grate your cheese into a bowl. Add a sprinkling of black pepper and BBQ spice if desired.
Butter the bread slices heavily on the outside.
I use a tray to make cleaning up easier.
Pack the cheese inside and close the sandwich with the buttered sides on the outside.
Once the cast iron pan is hot, add the sandwiches and close the smoker lid.
Cook on each side for 5-10 minutes or until the bread turns a nice golden brown.
Be careful not to burn it!
Flip onto the other side and repeat.
Cut in half and enjoy right away!

Instructions for Using a Charcoal Grill (Weber Kettle with Woodchips)

Set up your coals for a 2 zone indirect heating setup. Aim for about 350°F-375°F temp.
Place the cast iron pan on the cool zone and allow to heat up for 10-15 minutes.
Prepare the sandwiches as usual (instructions above).
Add woodchips to the coals if you want for a little extra smokey flavour.
Cook the sandwiches in the hot pan for about 5-8 minutes on each side until golden brown. Flip and repeat.
If the pan is not hot enough, move it over the hot coals to increase the temperature.
Cut in half and enjoy right away!

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