One more time! I use raw, whole almonds because while you are smoking them they are also being roasted. 1 lb raw almonds 2 c water 1 c kosher salt Bring water to a boil, add salt. Stir to dissolve. All the salt will not dissolve. Let salted water cool. Add almonds, stir to coat. Let soak for at least 2 hours. Drain. Spread almonds and excess salt out to dry for a bit while smoker is heating. If you put them on foil on the rack or grate, make sure to poke holes in the foil so the smoke can reach the almonds. The rest is up to you. As a guide, I started smoking them for about 3 hours at 250 using hickory. Lately, I've smoked them for slightly less time at a lower temp because they tended to be almost overdone and oversmoked. Don't be surprised if you hear them crackling while they are cooling.