- 1,402 Posts. Joined 12/2013
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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.
These are awesome & easy to do. Definitely open to your preferred flavor profile.
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.
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,
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.