فشار مدخّن وحلو وحار

American 15 Mins Prep · 35 Mins Cook

1. Soak a handful of wood chips in water for at least 30 minutes. This helps them produce smoke rather than burn quickly.
2. Preheat the grill to a medium-high heat. Set up the grill to have one side with direct heat and one side with indirect heat.
3. Drain the soaked wood chips and place them in the centre of a sheet of heavy-duty aluminium foil. Fold the foil into a packet and poke some holes in it to allow smoke to escape. Alternatively, use a smoker box if you have one. Place the foil packet or smoker box on the hot side of the grill and close the lid. Allow the chips to start smoking, this should take approx. 10-15 minutes.
4. Meanwhile, make a popcorn packet. Tear off a large sheet of heavy-duty aluminium foil. Place the popcorn kernels in the centre of the sheet. Drizzle over the oil and season with salt. Fold the foil creating a sealed packet, leaving enough room for the popcorn to expand. Place the popcorn packet on the cooler side of the grill (indirect heat). Close the lid and let it cook. The popcorn will start to pop after 10-15 minutes. Shake the packet occasionally to ensure even cooking. Once the popping slows down significantly, remove the packet from the grill. Carefully open the packet and pour the popcorn into a bowl.
5. Mix all the remaining ingredients for the seasoning in a bowl.
6. Sprinkle the seasoning over the popcorn and serve immediately.

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