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Prepare the charcoal grill for direct heat. Light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly across the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. Have a spray bottle ready for taming flare-ups. Lightly coat the grill rack with vegetable oil and place it on the grill.
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Carefully cut off the top and bottom of the pumpkin. Cut the pumpkin in half, from top to bottom. Scrape out all seeds and fiber from the cavity. Use a potato peeler to remove the peel.
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Cut the peeled pumpkin into slices about 1/4- to 1/2-inch thick. Place them on a cutting board or plate. Brush lightly with some of the olive oil.
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Place the slices on the grill grate; cook for about 2 minutes on each side; they should turn a caramel color with light char and be tender enough to be easily pierced with a fork (but not falling-apart tender).
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Using tongs or a spatula (or both, depending on what you find works best for you), remove the slices from the grill to a platter.
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(At this point, the slices can be cooled and refrigerated for up to a day; see headnote.)
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Drizzle the olive oil on them. Sprinkle with salt, then chili powder. Serve warm, or cover with plastic wrap and serve later in the day at room temperature.
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Recipe Source:
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From Smoke Signals columnist Jim Shahin.
