Things to smoke for Christmas Gifts, ideas?

bag{s} of pellets, charcoal or wood chips {depending on type of smoker} could always be used by them

I've been smoking almonds and gifting them the last three-four Christmases. I use my SnS kettle w/o the water pan. Last year I switched from maple to alder wood and I got a lot more compliments than previous years. I also placed my almonds on the smoker on a thin meshed screen (called a non-stick drying/grilling screen from Smokehouse Products) rather than a cookie sheet which allows a lot more smoke to come in contact with the almonds. The SnS drip pan below the almonds catches drips and also acts as a baffle. No parchment paper. I also used the SnS grate which came with the drip pan and attached four 4" stainless steel bolts to make an elevated grate to lift them up higher to expose them to more smoke. I also kept them in the smoker longer than the recipe calls for - up to four hours. Some of the brown sugar melted through the screen and made them less sweet which might have been a good thing.


CINNAMON SMOKED ALMONDS

Ingredients

1 pound raw, unsalted almonds
1 egg white
2 teaspoons vanilla extract
1 cup light brown sugar
1 teaspoon cinnamon
3/4 teaspoon Kosher salt
1/2 teaspooon ground nutmeg
1/4 teaspoon ground ginger

Instructions

Preheat your smoker to 225 degrees F, using a mild wood like maple, pecan, or alder. In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons vanilla extract. In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated. Pour the almonds into the egg white mixture and gently stir until the almonds are all evenly coated. Pour the cinnamon sugar mixture over the almonds and stir again. Once the almonds are covered in the sugar mixture, pour them onto a parchment lined cookie sheet (or a thin meshed screen) that has been lightly coated in cooking spray. Spread the almonds into a single layer. Place in your smoker and cook for at least 1 hour but no more than four hours depending on your smoker, or until the almonds are no longer sticky. Remove them from the heat and allow them to cool slightly before breaking them up and enjoying them. Make sure the almonds are completely cooled before transferring to any lidded or sealed container.

Adapted from recipe from Hey Grill Hey on youtube

Photos from last year



Wow - it's already December 3rd. I better get busy!