In article >, "Another Wise Guy -
Macon, GA USA" > wrote:

> says...
> >
> >Almonds, specifically.
> >
> >I found shelled almonds on sale and decided to try smoking them.
> >
> >First attempt was not so good. the smoke seemed to just rub off on my hands
> >and
> >not stay on the nuts.
> >
> >Second attempt, I brined the almonds.
> >Boiled about 3/4 quart of water with maybe 1/4 cup of coarse sea salt, some
> >"Pickapeppa Sauce" (I don't measure, I just emptied the rest of the bottle
> >in and
> >washed it out, dumping in the results) and some red pepper flakes, maybe 2
> >Tbs.
> >Added the almonds and boiled for about 2 more minutes, cooled it with about
> >a cup
> >of vinegar, left the almonds to sit in this "brine" over night.
> >
> >Dumped the almonds in a perforated Wok (see "Huck Wok" without the leg
> >alterations) and drained and dried while I lit the fire.
> >
> >Since I didn't really want to cook the almonds, I decided on a fire of about
> >200*
> >(especially since I hadn't yet given my new Kamado Pizza stone a break in
> >cook
> >yet).
> >
> >When the temp stabilized at 200, I put the Wok full of almonds on the upper
> >grill,
> >pizza stone was already on the main grill.
> >
> >Added a couple small chunks of hickory, and let it go.
> >
> >I don't know how long I smoked them, I just made sure that there was good
> >smoke
> >coming out of the damper all the time.
> >
> >They were good, but I might add more spices next time. Salt content was
> >perfect,
> >and smoke was great.
> >
> >Just make sure you make more than you need...I sampled about half of them
> >during
> >the smoking process. <eg>
> >
> >BOB
>
> I have GOT to try this! Sounds really tasty!
>
I would recommend temp of 200.6377F at the grill, cook til the internal
of the almonds is 121.4592F with a fire that is 753.8997F with 55.92 %
humidity and an opacity of 12.9637852% over shagbark hickory chunks
exactly 3.56" diameter quartered and chopped 2.323" long pieces. Flow
rate to the mister should be 3ml/min when activated and the water pan
level should be set at 2.967354" exactly. Since these will smoke up
pretty fast I'd log data points at 2 second intervals.

Or put em in a pressure cooker - dumb ol BOB doesn't realize that
pressure cooked almonds in Liquid Smoke are easier and taste better
than those smoked over a fire......

monroe(you've GOT to do it this way - it's science)