Instructions

1. 5 cm) of warm water on the side with no coals, and add your smoke source (chips, chunks, or log). Return the cooking grate to its position, allow it to preheat, and then carefully wipe the grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.Place the grains in a disposable aluminum pan or atop two sheets of heavy-duty aluminum foil (crimp the edges of foil upward to create a rim and prevent the grains from sliding off).When the fire begins to produce a steady stream of smoke, place the grains over indirect heat, close the grill, vent the grill for smoking, and smoke for 15 to 30 minutes (depending on their size, density, and the heat), until they’ve darkened a few shades, typically from the perimeter of the pan inward (which is why you want to stir them a time or two for even results). The smoking time is a general guide and assumes an internal temperature of around 300°F (150°C), but if the heat in your grill fluctuates, or, say, you’re battling the elements, use your eyes and nose as a guide. If the grains are tinged with color and have a rich smoky smell at 20 minutes, pull them. If they’re still pale after 30 minutes, give them another 10 minutes over the heat.Remove the grains from the grill and let them cool and dry completely. At this point, they’re ready to be prepared as you normally would — no need to adjust the usual cooking methods. In the meantime, store in a cool, dry place in an airtight container for up to 2 months.