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1
Using a sharp knife, punch holes in the bottom of the square aluminum pan.
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2
Add almonds and spread in a single layer.
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3
Soak the wood chips in a bucket of water for at least 15 minutes.
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4
Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.
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5
Use tongs to stack the lit coals on the pile.
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6
Top the lit charcoal with the remaining 1 cup drained, damp wood chips.
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7
Set the empty chimney aside.
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8
Place the cooking grate back on the grill.
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9
Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low).
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10
Set an oven thermometer in one of the grill lids vent holes or on the cooking grate near the edge of the grill and opposite the charcoal.
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11
Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents.
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12
(If smoke is not coming out, check your fire to make sure it is lit.
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13
If its not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.)
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14
Let the grill heat until it reaches at least 250 degrees F, about 15 minutes.
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15
Place the aluminum pan of almonds on the cooking grate but not over the lit charcoal.
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16
Cook, covered, making sure the grill lids vent is over the almonds (not the fire), until the nuts are smoky and toasted, about 30 to 45 minutes.
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17
Shake the pan of almonds halfway through the cooking time.
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18
Also, occasionally check the grill temperature.
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19
It should be between 250 degrees F and 300 degrees F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half.
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20
If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
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21
Transfer the almonds to a bowl and toss with oil, salt, and sugar.
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22
Taste and season with more salt and sugar as needed.
