Roasting pistachios

We have done them a few times. Not on the egg though. Usually on one of the big units, but it will work just the same on the egg. I use the units so i can use a rather large bun pan for the nuts. The pan will not fit on the egg. At any rate, i keep it real simple. Start with 8 ounces of water and dissolve 6 ounces of salt into it. Once the salt has dissolved dump in some nuts. Dump in just enough that they are still covered with water. Stir frequently while maintaining medium high heat. Keep stirring until the water is gone. The nuts will be encased with salt. Transfer the nuts to a sheet pan or aluminum foil and smoke between 225-250 degrees for about 2 hours, give or take a little either way. We all have different tastes, but i prefer pecan wood by miles when smoking nuts. They just go together. There are several different ways to do them, but this one is simple and yields good results so i stick with it. Good luck my friend.

jabam said:

SGH said:

We have done them a few times. Not on the egg though. Usually on one of the big units, but it will work just the same on the egg. I use the units so i can use a rather large bun pan for the nuts. The pan will not fit on the egg. At any rate, i keep it real simple. Start with 8 ounces of water and dissolve 6 ounces of salt into it. Once the salt has dissolved dump in some nuts. Dump in just enough that they are still covered with water. Stir frequently while maintaining medium high heat. Keep stirring until the water is gone. The nuts will be encased with salt. Transfer the nuts to a sheet pan or aluminum foil and smoke between 225-250 degrees for about 2 hours, give or take a little either way. We all have different tastes, but i prefer pecan wood by miles when smoking nuts. They just go together. There are several different ways to do them, but this one is simple and yields good results so i stick with it. Good luck my friend.

Thanks @SGH I will give it a go. If I wanted to do different flavors (garlic,spicy etc.) would I add that pre cook?

You would add it after they come out of the salt bath. Sprinkle them down once you have them on the pan right before you throw them in the smoker.  

@Sweet100s Yes sir, do the brine/boil on the stove top over medium heat. Then transfer the nuts to a pan for smoking. They will have a nice crust of salt on them. Doing it on the stove top or burner of some type is much easier and controllable.