Soak wood chips (alder, cedar, apple, etc.) for 30 minutes, drain, and add to coals of grill. Preheat grill to medium-high heat (450 degrees).
Mix lemon juice, liquid smoke, herbs, and seasonings into olive oil. Rinse crab legs under cold running water, pat dry, and lay on large sheet of 15-inch heavy duty foil. Brush crab legs with seasoned olive oil.
Lay second sheet of heavy duty foil over crab legs. Thoroughly crimp edges of both sheets together to seal foil, leaving room for heat circulation inside.
Slide on to grill and cook 3–4 minutes (fresh or thawed crab legs) or 8–10 minutes (frozen crab legs) until internal temperature reaches 145 degrees. Serve immediately.
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