So when I smoke cheese I know you have to wait a month before eating. But what about smoked almonds.. I did some last week and opened the package to taste. They were not great!!!
Smoking nuts
- Thread starter lemans
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
How were they prepped before smoking? Were they dry, or did they have a "coating" on them?
When I smoke almonds I do them straight from the package, and then apply any coatings or flavors. After coating, and sometimes no coating, I follow up with toasting them in the oven for the added crunch.
When I smoke almonds I do them straight from the package, and then apply any coatings or flavors. After coating, and sometimes no coating, I follow up with toasting them in the oven for the added crunch.
Anytime I've made them they are great right out of the smoker my favorite are scarbelly chipolte/garlic mixed nuts just search it, they are addictive & go great with beer.
Foil pan with holes in it, last time I made them I had 5 slabs of ribs and left the top rack open and smoke them along with the ribs two and a half hours. Let them sit for a little bit and they're ready to eat
Lemans, If you would describe your smoking layout it might better help us help you. There is no reason why you should have to wait to eat your cheese.
T
T
Last edited:
http://www.smokingmeatforums.com/t/111474/chipotle-garlic-mixed-nuts
These are awesome & easy to do. Definitely open to your preferred flavor profile.
These are awesome & easy to do. Definitely open to your preferred flavor profile.
Very nice Lemans, sadly though imo though you are not set up for cold smoking without having to struggle with creosote. I refer you back to post #3 in the your following thread. Cold smoking help
T
T
Last edited:
Correct, you want to introduce clean smoke to your product whether it is in your smoker, a cardboard box or something else. This can be accomplished as described in post #3, an external fire box and a long run to your product will dramatically change your results.
T
Your answer is a bit confusing to me. Please understand, I am simply trying to help you by providing information that was learned over decades of smoking. Glean from it what you like, makes no difference if you ignore it all or in part.
Have fun smoking,
T
Thank you so much for your help. I understand what I did wrong and I'm not going to give up til I get it right
That's an A-MAZE-N smoke tube in a side fire box.
That's cheese and nuts in the main chamber... Looks like a good cold smoke setup to me.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 56
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
