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Meat-Up in Memphis 2020

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Smoked nuts

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  • Fire4Friends
    Club Member
    • Feb 2017
    • 11
    • Hetlingen - Northern Germany
    • --
      Working with a Weber Smokey Mountain, a BBQ Smoker from "Der Nette Lette", a "Peetz" cold smoker and a DIY fish smoker. Love cast iron pans from Lodge and Petromax dutch ovens.


    Smoked nuts

    I want to share my experience with smoked nuts. Smoked nuts are a great snack and they are worth being discussed here from my point of view.


    - nuts of your choice (cashews, almonds and peanuts are my favorite)
    - approx. 1 egg white per pound of nuts
    - salt, pepper, chili and/or BBQ-rub
    - hickory wood chunks (beech wood also works well)


    Heat up your smoker to 250F. Place the nuts on a wire mesh inside the smoker and smoke them with hickory or beech wood for 30 minutes. Stire the nuts gently from time to time. Don't be shy ...the nuts can stand much smoke! ;-)

    Click image for larger version

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    After 30 minutes remove the nuts from the smoker and let them cool down until they are lukewarm. Put them in a bowl of reasonible size and mix them with the egg white(s). Season the nuts with the stuff of your choice. Salt and pepper always works fine. I also made good experience with chili and cayenne pepper. If you like it special try Meathead's Memphis Dust... I like it.

    Place the nuts back on the wire mesh in the smoker an let them dry for 10-15 minutes at reduced heat (approx. 225F).

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    Don't forget a proper presentation:

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    Let the nuts cool down completely before serving, because the nuts are not crunchy when warm.
    When you plan to serve them to a later point in time: seal them in a plastic bag.

    Comments, questions and ideas are welcome...

  • T-bone
    Club Member
    • Dec 2016
    • 329
    • Northern Virginia
      • Traeger Texas 075 (circa 2007)
      • Weber Genesis Gas Grill (circa 1997)
      • Weber Kettle Charcoal Grill
      • Anova WiFi Sous Vide
      • Tappecue WiFi Temperature Monitoring System
      • Thermapen
      • Operation BBQ Relief Volunteer
      You can take the boy out of Texas, but you can't take the Texas out of the boy.

    Looks great thanks for sharing. We've tried something similar, but used butter instead of egg white. Using butter worked ok-ish, but I'm sure egg white will work better.

    One tip that we used and worked well was grinding the spices in a coffee grinder to make a spice dust. This helped the seasoning to stick better and more evenly coat the nuts.


    • Thunder77
      Founding Member
      • Jul 2014
      • 2646
      • Halethorpe, MD
      • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      Very nice write-up and presentation! I am going to try this.


      • Skip
        Founding Member
        • Jul 2014
        • 2657
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

        Thanks for your recipe Fire4Friends . I will have to give it a try. Those nuts look great!


        • tbob4
          Charter Member
          • Nov 2014
          • 2248
          • Chico, CA
          • BBQ's
            California Custom Smokers Intensive Cooking Unit
            California Custom Smokers Meat Locker
            Santa Maria Grill
            Vision Grill

            Sierra Nevada IPA


          Thanks for the recipe!


          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 4663
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            I smoke Almonds regularly. The only problem is they are addicting.


          • TheCountofQ
            Former Member
            • Apr 2015
            • 503
            • Tulsa, Oklahoma

            Fire4Friends Do you whip the egg whites into a foam before adding the nuts? This is how I have researched it to be done. Maybe an unnecessary step?
            Last edited by TheCountofQ; February 19th, 2017, 02:36 PM.


            • Fire4Friends
              Fire4Friends commented
              Editing a comment
              Hi @TheCountofQ

              you don't need to whip until you have foam. It's sufficient to stirr a little bit, that's it.
          • Willy
            Charter Member
            • Apr 2015
            • 1772
            • High Desert of the Great Southwest

            My wife does spiced nuts with egg whites (courtesy of Martha!). MUCH better and much less sticky/clumpy/greasy than other adherents. I'm gonna have to try smoking nuts--maybe tomorrow with meatloaf. Speaking of Martha, my wife has an apron that says: "Free Martha!".


            • Catmandu
              Club Member
              • Mar 2016
              • 177
              • Everett, WA
              • I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.

                I'm on a mission to visit every brewery in WA!

              I cold smoke nuts for 2-3 hours, then melt a little butter, brown sugar, and honey and glaze the nuts in a bowl. Add whatever rub I want, then put in the oven for about 45 minutes @ 250 degrees. They turn out great.

              But now I'm going to have to try this version as well. Thanks for the write-up!


              • Fire4Friends
                Fire4Friends commented
                Editing a comment
                Hi @Catmandu

                I guess the temp is low if you smoke for 2-3 hours, right? I Need to try the Version with butter and honey!
            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 4663
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              I sometimes use this recipe.

              “Smokin’ Almonds MAKES ABOUT 8 SERVINGS”

              Prepare the EGG to cook indirect at 275°F with hickory wood added for smoke flavor.In a medium bowl, combine the honey, soy sauce, water, chili powder, salt, mustard, black pepper, and cayenne pepper and mix well. Add the almonds and mix to coat evenly. Let rest for 15 minutes, stirring once at the halfway point.
              Spray a perforated grid with vegetable cooking spray. Spread the almonds in a single layer on the prepared grid. Place the grid in the EGG and cook for 15 minutes. Using a spatula, mix the almonds around on the grid and then settle them back into a single layer. Cook the almonds for another 15 minutes, or until they are deep brown.
              Remove the grid from the EGG and immediately transfer the almonds to a sheet pan. Let cool for 15 minutes. Eat immediately or store in an airtight container at room temperature for up to a few days.”

              2 tablespoons honey
              1 tablespoon soy sauce
              1 tablespoon water
              2 teaspoons chili powder
              1 teaspoon of nonidolized salt
              1/4 teaspoon of mustard powder
              1/4 teaspoon of black pepper
              1/4 teaspoon of cayenne pepper
              2 Cups of almonds

              Excerpt From: Lampe, Ray. “Ray Lampe's Big Green Egg Cookbook.” Andrews McMeel Publishing. iBooks.
              This material may be protected by copyright.

              Check out this book on the iBooks Store: https://itun.es/us/CtHndb.l


              • Elton's BBQ
                Elton's BBQ commented
                Editing a comment
                Thanks for sharing this!
            • Elton's BBQ
              Club Member
              • Apr 2016
              • 1902
              • Saltnes Norway
              • Genesis 320 Limited
                Weber One Touch 57cm
                Weber Smokey Mountain 47cm

              Thanks for sharing this Fire4Friends !




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