Smoker Pod

Soak wood chips in water for at least 2 hours, then drain. Roll out 24 inches of foil, and place 2-3 handfuls of wood chips on the short side of foil. Roll the foil with the wood chips inside, keeping the ends open. Next, angle the ends to resemble a “chimney”. Remove one grill grate and place pod directly onto burner or charcoal. One pod will last about 45 minutes to an hour. For stronger smoke flavor, repeat process to make multiple pods. Replace pod after wood chips have turned to ashes, or until you don’t see any more smoke. Which you are on a grill, so there will always be smoke…check it anyways.

Smoked Chicken Arepa

  • 1 whole roasting chicken
  • 3 smoker pods (see instructions)
  • ½ cups salsa
  • 2 tbsp butter
  • 1 oz taco seasoning

Preheat grill with one grate removed. If using a grill with only one grate, start fire off to one side. Place smoker pod on top of burner or hot coals. Place chicken in an oven safe container on the opposite side as to not be directly over the heat. This cooking process takes hours, so a 12 pack of your favorite beer should be enough while you wait. After an hour, check the smoker pod. If it isn’t smoking anymore, replace with another. Once the chicken is cooked and falling off the bone, pull the meat off, shred, and place into a sauce pot. Add salsa, butter and taco seasoning and let simmer for 1 hour. Drain and set aside.

Arepa Dough

  • Masa Harina  (P.A.N)
  • 2 cups Luke Warm Water
  • 1 tsp Salt
  • 2 tbsp oil

In a large mixing bowl, combined water and salt. Slowly add the Masa Harina, mixing with your hand, until a soft dough forms. It should only be slightly sticky, unlike your fingers after you are done eating these things! In a heated skillet, add oil. Patty up the dough like you would a hamburger, about 2-3 inches in diameter. Cook dough patties until they are brown on each side, and the edges are set. Let cool. With a butter knife, make a pocket in the middle of the arepa, like you would with a pita. Stuff how ever you desire, but the smoked chicken recipe is banging! Top with cotija cheese, cilantro, cheddar, salsa, sour cream, and the list just keeps on going!


  • Corn on the cob
  • Cotija Cheese
  • Mayonnaise
  • Chili powder
  • Cilantro

Husk your corn, and blanch in boiling water for 2 minutes. With your grill preheated, grill the corn until it starts to char a bit. Remove from fire, and with a pastry brush, brush the mayonnaise directly onto the corn. Next, generously dust with the cotija cheese, followed by the chili powder, and topped with cilantro. I’d make extra of these, because you are not going to want to share them!