Smoked Nuts

ProductPoet · July 2015

Well I tried to smoke nuts for the first time in my BGE and I have to tell you, they turned out spectacular. Basically took two 2.5 pound containers of unsalted mixed nuts and cashews, slightly salted and through them in the BGE for two hours with some hickory chunks. Let air dry for a couple of hours and put back into the containers for storage.

Image: https://us.v-cdn.net/5017260/uploads/editor/rp/7ommcxbd42tt.jpg

Anyone else tried smoking nuts and what is the best wood to use?

Grillmagic · July 2015

Looks Great, can you share your set up/method/temp
Thanks

bgebrent · July 2015

Very cool!

ProductPoet · July 2015

Grillmagic said:

Looks Great, can you share your set up/method/temp
Thanks

Hi @Grillmagic. I have a post on my website about how I smoked the nuts, but I understand that links here are a no-no.

Here is what I do. Set the temp to around 215 degrees Fahrenheit. I like to use my DigiQ BBQ Guru for temp control. Before I put my nuts into the aluminum trays, I take a knife and make six quarter size holes in the bottom of the pans. That way the smoke can come up through the bottom of the nuts as well. Once I am ready to smoke, I took four or five chunks of hickory and put them on to to the coals in the center of the BGE. Close the lid and let smoke for two hours.

With the moisture retained in the BGE, the nuts will come out a little bit soggy at first, so make sure you are aware of this. Nothing like a soggy, hickory mouth full of smoke. Yikes! I then took the nuts out, put them on a couple of cookie sheets and let them air out. They turned out spectacular.

Grillmagic · July 2015

ProductPoet said:

Grillmagic said:

Looks Great, can you share your set up/method/temp
Thanks

Hi @Grillmagic. I have a post on my website about how I smoked the nuts, but I understand that links here are a no-no. Here is what I do. Set the temp to around 215 degrees Fahrenheit. I like to use my DigiQ BBQ Guru for temp control. Before I put my nuts into the aluminum trays, I take a knife and make six quarter size holes in the bottom of the pans. That way the smoke can come up through the bottom of the nuts as well. Once I am ready to smoke, I took four or five chunks of hickory and put them on to to the coals in the center of the BGE. Close the lid and let smoke for two hours.

With the moisture retained in the BGE, the nuts will come out a little bit soggy at first, so make sure you are aware of this. Nothing like a soggy, hickory mouth full of smoke. Yikes! I then took the nuts out, put them on a couple of cookie sheets and let them air out. They turned out spectacular.

Thanks for the follow up and your time, what keeps the nuts from falling through the holes? Would a Pizza screen work?

Thanks

tarheelmatt · July 2015

I was going mountain oysters.....

ProductPoet · July 2015

Grillmagic said:

ProductPoet said:

Grillmagic said:

Looks Great, can you share your set up/method/temp
Thanks

Hi @Grillmagic. I have a post on my website about how I smoked the nuts, but I understand that links here are a no-no. Here is what I do. Set the temp to around 215 degrees Fahrenheit. I like to use my DigiQ BBQ Guru for temp control. Before I put my nuts into the aluminum trays, I take a knife and make six quarter size holes in the bottom of the pans. That way the smoke can come up through the bottom of the nuts as well. Once I am ready to smoke, I took four or five chunks of hickory and put them on to to the coals in the center of the BGE. Close the lid and let smoke for two hours.

With the moisture retained in the BGE, the nuts will come out a little bit soggy at first, so make sure you are aware of this. Nothing like a soggy, hickory mouth full of smoke. Yikes! I then took the nuts out, put them on a couple of cookie sheets and let them air out. They turned out spectacular.

Thanks for the follow up and your time, what keeps the nuts from falling through the holes? Would a Pizza screen work?
Thanks

Hi @Grillmagic. I think just the weight of all the nuts didn't make them fall through the holes. None fell through, but I suppose you could put a Pizza screen underneath.

ProductPoet · July 2015

tarheelmatt said:

I was going mountain oysters.....

Well played @tarheelmatt. Well played.

Marlin Darlin · December 2017

Just getting ready to smoke some nuts after finishing 8 lbs. of cheddar. I use a large and a medium perforated aluminum pizza sheet tiered with ceramic ramekins. Using hickory today but have used cherry or apple in the past. I use a standard plate setter set up and smoke for 1/2 hr at about 250. After the nuts are smoked, I use a recipe from Epicurious for "Crisp Spiced Nuts" It's a sweet and spicy mix that is enhanced with the smoke flavor. I give my Drs. offices the nuts for Christmas....they frown on sausage and cheese