Leaving the rind on the cheese, slice it into pieces 1 to 2 inches long (they don’t have to be the same length) and about ¼ inch thick.

Preheat the Traeger with the lid closed to 350°F; this will take at least 15 minutes. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.

Meanwhile, place the bread on the baking sheet. Using a bread knife and leaving the bottom 1 inch of the bread intact, slice rows in one direction about 1½-inches wide. Rotate the bread 90 degrees and cut in the other direction, creating cubes. Use your fingers to widen the bread cuts some.

In a small sauce pot over medium heat on the Traeger Induction cooktop or stovetop, combine the butter, honey, thyme, rosemary, and kosher salt, and cook, stirring, until the butter has melted. (Alternatively melt it in a small bowl in the microwave.)

Tuck the brie slices deeply into the bread slits, distributing it evenly throughout the loaf. Pour about two-thirds of the honey-herb butter onto the bread aiming for where it’s been sliced. Press the cranberries into the bread throughout. Pour the remaining honey-herb butter over the top.

Place the baking sheet directly on the grill grates, close the lid, and cook until the cheese has melted, and loaf warmed through and golden brown, 15 to 25 minutes.

Remove the baking sheet from the grill and allow to cool slightly. Sprinkle with flaky sea salt to taste. Enjoy!