When I first got my SmokinTex 1400 I threw a bag of salted cashews in it for an hour at 200 degrees with maple, and MAN was I impressed. As a test I then soaked some peanuts for 10 minutes in water then smoked those for an hour... SMOKE overload! ...I wasn't quite sure what to do with them, but the cashews were a hit.
Sunday I went with some cashews:
^ Raw, salted cashews from Fleet Farm, straight from the bag, smoked at 200 degrees with cherry wood for about an hour
I let them cool and decided to make an adaptation of Parisian cashews found here - nothing really that I changed except went heavy on the chili powder:
I used some of the other cashews for maple ginger cashews (all gone - gifts!).
I also resurrected those super smoky peanuts into spicy smoked garlic peanuts:
^these were a little on the salty side but the extreme flavor compliments the extreme smoke!