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A little nut help please

post #1 of 5
Thread Starter 

Ok, so I bought an a-maze'n smoker an absolutely love it.  This past Saturday night I threw in some nuts and cheese and let them go about 4 hours.  I really liked the cheese and the nuts were good but I'm wondering if they can be better.  I used pre-salted/roasted nuts from the store.  I bought a big flat stainless steel colander/strainer (one made to fit into your sink) to put the nuts into when in the smoker.  I stirred the nuts every 4 hours.  Guess I should say that these were spanish nuts too, the kind with the red skins still hanging on most of them.  It seems to me that the smoke flavor is more like sitting on the nuts or on the red skins more than actually penetrating the nuts.  Did I do something wrong or is this what is to be expected?  I also did a bag of mixed nuts and they tasted the same.  Thanks for the help.

post #2 of 5

Every time I have smoked nuts I have started with raw ones.  The flavor seems to penetrate the nuts just fine.  Also, I have some perforated sheet trays, purchased at Lowe's, that allow me to put a single layer of nuts on thme.  The smoke gets distributed well.

post #3 of 5
post #4 of 5
Thread Starter 
Quote:
Originally Posted by porkaholic View Post

Every time I have smoked nuts I have started with raw ones.  The flavor seems to penetrate the nuts just fine.  Also, I have some perforated sheet trays, purchased at Lowe's, that allow me to put a single layer of nuts on thme.  The smoke gets distributed well.



So you are doing a regular hot smoke with the raw ones then right, not cold?

post #5 of 5

That is correct, I hot smoke the nuts first and then put my seasoning on them and finish them back in the smoker.  For almonds it takes 2 hours at 235 degrees and then another hour after seasoning.

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