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 half-and-half into the foil pan and place it in the grill. Cook, with the lid closed, for 1 hour.
• Pour the half-and-half into the foil pan.
  While the half-and-half smokes, bring a large pot full of water to a rapid boil. Place the potatoes in the water and cook until tender, 15–20 minutes, then drain.
• When the wood begins to smoke, place the foil pan of half-and-half over indirect heat, with the lid closed, for 1 hour.
  Place the cooked potatoes in a Dutch oven and mash them along with 1 cup of the smoked half-and-half, butter, salt, and pepper.
• While the half-and-half smokes, bring a large pot full of water to a rapid boil. Place the potatoes in the water and cook until tender, 15–20 minutes, then drain.
  Place the Dutch oven in the grill and cook, with the lid closed, for 30 minutes, stirring every 10 minutes.
• Place the cooked potatoes in a Dutch oven and mash them along with 1 cup of the smoked half-and-half, butter, salt, and pepper.
  Remove the potatoes from the grill, add any of the remaining half-and-half that’s needed to create the consistency you like, and adjust the seasoning before serving.
• Open the lid, drain and add the remaining wood chips. Grill the potatoes over indirect low heat, with the lid closed, for 30 minutes, stirring every 10 minutes.
  Place the Dutch oven on the indirect side of the grill and cook, with the lid closed, for 30 minutes, stirring every 10 minutes.
• Remove the potatoes from the grill, add any of the remaining half-and-half that’s needed to create the consistency you like, and adjust the seasoning before serving.
  Remove the potatoes from the grill, add any of the remaining half-and-half that’s needed to create the consistency you like, and adjust the seasoning before serving.