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Smoked Pretzels with a KICK and w p-view

driedstick

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Well, seen where RonP did this at one time and got to thinking,,,, Lets put a little kick to it.

Cold enough to do a cold smoke today


Decided it was a little too cold so I fired up the smoker to 70* and started the amps


1 bag of pretzels

1 package of dry ranch dressing

1 package of dry Italian dressing

1 1/2 tsp of cayenne powder (use more if you like)

1 1/2 tsp of garlic powder

1 1'2 tsp of Lemon pepper

3/4 cup olive oil.

Mix well

Try before smoking and add more as needed


put them on a pizza pan with holes on the bottom o the smoke can penetrate


Going to smoker, I am going to smoke this batch for about 3-5hrs today,. These are really good with out the smoke just let them dry a little before you eat then zip lock them

More to come thanks for lookin.
 
Last edited:

woodcutter

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Thanks for posting, they look very good! I just received my Q-mats and this looks like a good way to show my wife why I bought them. She wants to know......lol  Are you cold smoking or bring the temp up.
 

driedstick

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Thanks for posting, they look very good! I just received my Q-mats and this looks like a good way to show my wife why I bought them. She wants to know......lol  Are you cold smoking or bring the temp up.
Cold smoke but like cheese I didn't want the smoke too cold so I brought it up to 70* or so for hr then down to 45 vents wide open.

thanks Wood cutter.
 

driedstick

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Thanks DS,,,,I know and right now it is snowing and 6* getting ready to put on 20lbs of venison snack sticks hope the ol smoker can keep up - might be a long day
 

disco

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Nice looking snack. Keep warm!

Disco
 

driedstick

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Joined Nov 3, 2011
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These turned out great even got a smoky flavor taste to them I think putting olive oil on there absorbs smoke kids even like them

Sent from my DROID4 using Tapatalk
 

sapper99

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Joined Dec 25, 2013
Ok am trying these for the first time. Watching the Meshia Tate fight tonight with friends. They will love these. 

I used the recipe above using 1/4 cup of EVOO. I made two separate batches. 1st batch SPICY HOT  added Mexican seasoning to recipe.  It contains, japs, and habs.

Smoking at 172 deg using Apple wood chips with 1/2 handful of hickory.  

2nd batch (for the wife) NO HOT STUFF!  Eliminated the cayenne and used a healthy shot of Parmesan cheese. 


The ingredients. 


Ready for the smoker.  Left is the Parm   right is the HOT

I read somewhere on here that you should use a pan w/ holes in it. I found these in the baking aisle at the grocery store 2 for $5.00


Smoker is almost hot. Plan on 1 1/2 - 2hrs in the smoke.  Will let Yall know how they turn out. 
 

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