Smoking nuts

Discussion in 'Info and Practices' started by lemans, Jan 1, 2016.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    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!!!
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Not sure, hope someone chimes in soon to help ya. 

    DS
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  4. 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.
     
  5. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    How r you smoking them. ?
     
  6. 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
     
  7. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Thank you
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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
     
    Last edited: Jan 5, 2016
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  10. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  11. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     
  12. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    There is my set up. I also use my Weber 22.5 kettle
     
  13. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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
     
    Last edited: Jan 5, 2016
  14. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Not enough distance between smoke source and food?
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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  
     
  16. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So I have a ECB , I'm going to take out the door and put in 4 ft of aluminum pipe and a mile box for my amnts
     
  17. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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
     
  18. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    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
     
  19. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.  
     

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