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