Rinse the chestnuts and pat them dry.

Hold the chestnut firmly and, using a sharp knife, cut a shallow "X" into the round side of each chestnut hard shell. You can also make a long slit along one side of the chestnut. - clamshell cut.

If you’re using a smoker or grill, soak wood chips in water for about 30 minutes to create more smoke.

Soak the scored chestnuts in a bowl of hot water for at least 30 minutes. This step is optional but can help the shells loosen and add a hint of seasoning.

Preheat your smoker or grill to 375–400°F (190–200°C).

Add the soaked wood chips to the smoker or directly onto the hot coals for a charcoal grill.

Place the chestnuts in a cast iron skillet, perforated foil tray, or directly on the cooking grate. Keep them in a single layer flat side down.

Close the smoker/grill lid and roast for 25–35 minutes, occasionally shaking the skillet or tray to ensure even cooking. The shells will curl back slightly, and the chestnuts will become golden and fragrant.

Remove the chestnuts from the smoker and cover them with a clean kitchen towel for about 5 minutes. This steams them slightly, making peeling easier. Peel while they’re warm - don’t wait too long, or the shells will harden.

Remove the shell and papery skin.