It’s best to use mild flavored chips (like apple) to make sure that the flavor of the wood doesn’t overpower the almonds. Try adding some cayenne pepper with the oil to give the almonds a spicier flavor; onion or garlic powder also work for a more subtle flavor.
2 handfuls apple-flavored wood chips
2 tablespoons vegetable oil
2 cups raw almonds, skins on
Kosher salt, to taste
- Place wood chips in a disposable aluminum pan and fill with enough water to just cover. Toss chips until all are wet. Set aside for 30 minutes.
- Assemble chimney starter. Place 1-2 pieces of newspaper in bottom cavity of a chimney starter.
- Fill canister with charcoal (right to top).
- Remove grate of grill and place starter inside grill.
- Carefully light paper with a match and allow charcoal to burn 15-20 minutes, until mostly gray and glowing.
- Meanwhile, in a bowl, combine oil and almonds and stir to coat. Pour almonds into a single layer onto a perforated grill basket or a perforated disposable aluminum pan. Set aside.
- Carefully pour out charcoal onto one side of grill. Remove soaked chips from water and place on top of charcoal. Place grate back on grill.
- Place tray of almonds onto cool side of grill (not over charcoal side) and make sure vents on top of grill cover are open on side over almonds. Cover and cook until fragrant and lightly smoked, 20-25 minutes. Stir a few times as they cook to ensure even cooking. Remove almonds from grill and as they cool, sprinkle with salt to evenly coat. Allow to cool completely. Keep almonds stored in an airtight container for up to 1 week.