- Nov 15, 2012
- 1,025
- 105
Hi folks,
I'm basking in the glow of having finally not-screwed-up my latest smoking project. Today I followed Scarbelly's Smoked Almonds recipe, and my husband pronounced them as "very nice". This is a huge step up from "like licking an old ash tray" which is the feedback I received on my first two smoking attempts.
From all the advice I have received to cut down on the amount of wood I am using in my SmokinTex 1400, I decided to go really light on the wood and just used 1/4 ounce of hickory chips. The almonds came out with a nice light smokey taste, which is just what I needed to start building some smoking credibility. I figure I'll creep up on the correct smoke level from the "too light" end of the spectrum.
Here is a picture to prove I made them. Thanks so much to everyone for providing encouragement and advice. And thank you to Scarbelly (RIP) for his delicious recipe. Hope everyone's 2013 gets off to a great start!
I'm basking in the glow of having finally not-screwed-up my latest smoking project. Today I followed Scarbelly's Smoked Almonds recipe, and my husband pronounced them as "very nice". This is a huge step up from "like licking an old ash tray" which is the feedback I received on my first two smoking attempts.
From all the advice I have received to cut down on the amount of wood I am using in my SmokinTex 1400, I decided to go really light on the wood and just used 1/4 ounce of hickory chips. The almonds came out with a nice light smokey taste, which is just what I needed to start building some smoking credibility. I figure I'll creep up on the correct smoke level from the "too light" end of the spectrum.
Here is a picture to prove I made them. Thanks so much to everyone for providing encouragement and advice. And thank you to Scarbelly (RIP) for his delicious recipe. Hope everyone's 2013 gets off to a great start!
