Instructions: Soak wood chips in water for at least 30 minutes. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line.

Stir together pecans, butter, and salt in a 24- by 12-inch pan. (Use a baking pan that fits your grill if the 24- by 12-inch pan is too large.) Place on upper food rack; cover with smoker lid.

Cook 1 hour or until golden, stirring once after 30 minutes.

This recipe yields 2 pounds.

Comments: Youll eat these like popcorn, but save some for other uses. Sprinkle a few halves over green salads, or add chopped pecans to breading for catfish or pork chops.

Yield: 2 pounds

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