Instructions

• Prepare the grill for indirect cooking over low heat (250º to 300ºF).
  To prepare the kettle grill for indirect, low & slow cooking, place an aluminum foil pan on one side of the charcoal grate and fill halfway with water. On the other side, place about ½ a charcoal chimney’s worth of coals (about 50 briquettes or 2 ½ lbs.). 
  Set the grill to Smokeboost (180°F).
• Add two handfuls of the wood chips to a smoker box, following manufacturer’s instructions, close the lid.
  Place the wood chunks on top of the unlit charcoal. Light the coals with 8–10 lit briquettes and adjust the dampers to achieve a temperature of 225°–275°F. 
  Pour the sweetened, condensed milk into the foil pan and place it in the grill. Cook, with the lid closed, for 1 hour.
• Pour the sweetened, condensed milk into the foil pan.
  Add a baking stone to the grill and set to 400°F.
• When the wood begins to smoke, place the foil pan of milk over indirect heat, with the lid closed, for 1 hour.
  In a medium bowl, whisk together the pie ingredients and pour into the frozen pie crust.
• Prepare the grill for indirect cooking with the baking stone over medium-high heat (400º to 450ºF).
  Grill the pie on the baking stone for 15 minutes. Reduce the heat to 350°F and cook until the pie has set, another 45–50 minutes.
• In a medium bowl, whisk together the pie ingredients and pour into the frozen pie crust.
  In a medium bowl, whisk together the pie ingredients and pour into the frozen pie crust.
• Grill the pie on the baking stone for 15 minutes. Reduce the heat to medium (350 to 400º F) and cook until the pie has set, another 45–50 minutes.
  Grill the pie on the baking stone for 15 minutes. Reduce the heat to medium (350 to 400º F) and cook until the pie has set, another 45–50 minutes.