Getting Started with your Charcuterie Smoke Box

Congratulations on purchasing the centerpiece for your hosting party!

A charcuterie board is a beautiful and delicious way to serve a variety of meats, cheeses, crackers, and other complementary snacks. Here are some steps to help you create your charcuterie board using the Charcuterie Smoke Box:

1. Decide on your meats. Choose a variety of cured meats such as salami, prosciutto, ham, or pate. Aim for different textures and flavors.

2. Choose your cheeses. Choose a variety of cheeses with different textures and flavors, such as soft cheeses like brie or goat cheese, hard cheeses like cheddar or gouda, and blue cheeses like Roquefort or gorgonzola.

3. Select your accompaniments. Add various complementary items to your board, such as crackers, bread, nuts, fresh or dried fruits, olives, pickles, hummus, jams or honey.

4. Arrange your items. Start by placing the cheeses on the smoke board, then add the meats and other accompaniments. Arrange everything visually appealing, and try to balance out colors, textures, and flavors.

5. Fill in the gaps. Fill any gaps on your board with smaller items like nuts or berries.

6. Place the smoke board in the Charcuterie Smoke Box and close the front door.

7. Select the wood chips for your smoker.

      • American Oak: Provides a strong, smoky flavor that pairs well with hearty meats and cheeses. The flavor of oak smoke is often described as woody, earthy, and slightly sweet, with hints of vanilla or caramel.  Works well for stronger flavored cheeses like cheddar, gouda, and blue cheese and meat like ham.
      • Cherry: Known for being sweet and delicate and adding a mild and fruity flavor to smoked foods.  It pairs well with mild-flavored meats and cheeses like brie or goat cheese.
      • Hickory: Imparts a strong, smoky flavor that pairs well with bold, savory meats and cheeses. It is a versatile choice that can work well with various meats and cheeses; cheeses like cheddar, gouda, parmesan, and milder cheeses like brie or camembert.
      • Maple: Adds a subtle sweetness and mild smoky flavor that can also provide a slightly nutty flavor, which pairs well with cheeses like gouda or cheddar.
      • Other Aromatic Smoker Chips Available:
        • Apple: Adds a slightly sweet and fruity flavor to the meats and cheeses. It pairs well with mild-flavored meats and with cheeses like camembert or gouda.
        • Texas Mesquite: Provides a strong, smoky flavor that pairs well with meats and cheeses with a lot of seasoning or spice.  Works particularly well with sharp, strong flavored cheeses like cheddar or blue cheese.
        • Pecan: Adds a sweet and nutty flavor. Works particularly well with milder flavored cheeses like brie or camembert.
        • Olive: Known for being strong and robust, with a slightly bitter taste that can enhance the flavors of cured meats and cheeses. It can work well with hard, salty cheeses like parmesan or pecorino.
        • New Zealand Manuka: known for being strong and aromatic, with a slightly sweet and earthy taste that can enhance the flavors of cured meats and cheeses. It can work particularly well with tangy, sharp cheeses like blue cheese or goat cheese.
        • Swiss Pear: Adds a subtle, sweet, and fruity flavor. It is a good option for those who prefer a more subtle smoke flavor or want to add a touch of sweetness to their charcuterie board.  Works particularly well with milder flavored cheeses like brie or camembert.

    8. Place chips in the smoke chambers. Make sure not to fill it up to the top. Less is more for the smoke. Too many chips, the less amount of smoke you will get. Do not go higher than halfway up the smoke chamber.

    9. Place the smoker on top of the Charcuterie Smoke Box, completely covering the hole. Gather guests to watch the smoker be filled with smoke.  Allow the smoke to settle on the meats and cheeses for 3 minutes. Timing for how long to let the smoke settle on the meat and cheeses is based on personal preference.  Adjust the smoke time for future uses accordingly.

    10. Your smoked charcuterie board is ready to serve. Slide the front door up and present your charcuterie board.

    11. Enjoy! Pair it with wine or other beverages and enjoy it with friends and family.


    Care and maintenance

    Charcuterie Smoke Box Acrylic Windows

    After smoking, you may see some yellowish orange residue around the inside edge of the smoking hole.  This is merely from the smoke and is normal. To clean it up:

    • Gentle soap (Dawn dish soap) and water or commercial plastic cleaner that is designed for acrylic as many other household cleaners (Windex, 409, or Fantastik) will cause the acrylic to look cloudy.  
    • Dry and polish with the included microfiber cloth.  Do not use paper toweling like Bounty as that may scratch the acrylic.

    Microfiber Cloth

    • Machine wash cold with other microfiber
    • Do not use bleach or fabric softener
    • Tumble dry low

    Smoke Board

    Hand-wash only. Do not submerge or place in dishwasher as it will cause the board to warp and potentially begin to crack.