Going to a party in So Cal (Oceanside) and want to smoke some peanuts but do that same sweet sugar/salty outside that you can buy at the store (Planters...of course). My question is...will the smoke and sweet/salty work together or no? Never tried to do nuts before...and cold or hot smoke if I just decide to smoke. I read some threads...but all were spicey not sweet.
Heading down to my neck of the woods eh? Actually you'll be "IN" West Coast Kansan's hood.
When ya coming down?
I believe NePa has quite a few smokes on peanuts that he can share. There are a few others here that have done a few varieties as well.
If you are around long enough and want to meet let me know. I believe WCK is out of town but I'll call to check.
Here is a couple links from the past chats on smoking nuts.
http://forum.bradleysmoker.com/index.php?topic=4282.0 (http://forum.bradleysmoker.com/index.php?topic=4282.0)
http://forum.bradleysmoker.com/index.php?topic=5604.0 (http://forum.bradleysmoker.com/index.php?topic=5604.0)
http://forum.bradleysmoker.com/index.php?topic=2782.0 (http://forum.bradleysmoker.com/index.php?topic=2782.0)
http://forum.bradleysmoker.com/index.php?topic=2783.0 (http://forum.bradleysmoker.com/index.php?topic=2783.0)
Thanks! I'll take at look at the recipes. I'll be down your way the 7th and 8th of September!
Ok...I did some research and found a good recipe for sweet and spicey smoked mixed nuts...but...it's a recipe for a bullet smoker and says do not put any water in the pan. I can see this would not be a problem in a bullet smoker (I have one) but it seems to me it would be a problem in the Bradley? I've seen some recipes from Bradley users (thanks Giz) but I didn't see a reference to the water pan. I get the concept of no water but what about the pucks water bath to extinguish?
I've roasted almonds in the BS and used a full water bowl. In the BS you are not going to get that much moisture from the bowl to have any effect on the outcome of the finish product. The use for a water bowl in the BS and the one that is in a water smoker, are for totally different reasons. In water smokers, the water bowl keeps the temperature down, since the recipe calls for temperatures of 300°F or more you have to eliminate the water to get those temperatures.
So the recipes on the Weber site will work in the BS, using water in the bowl.
Great!! Thanks Habs! But that makes me think of another question! (Maybe a stupid one...but I'm that way!) Does the water bowl in the BS not also act as a "humidifier" as well? Or just a puck extinguisher? I realize it's not a long smoke on the nuts so could that be the difference? And on long smokes it does add moisture? Sorry...I know you're not the "Shell answer man" but I'm trying to learn!
I always say there are no stupid questions, just stupid answers, which I have been guilty of. :)
It increases the moisture level somewhat, but it is nothing to be concerned about if you use proper ventilation. The main purpose is to extinguish the bisquettes, and to prevent drippings from catching fire.
Holy Comoly!!! The nuts are really amazing!!! Sweet, spicey and salty! (If all of those go together...they do in this)! Thanks for all the advice from everyone!! Yum!
LQ: Which recipe(s) worked for you?
Don't hold back. Fill us in on the details.
I know it's a little late, but when I smoke pistachios I'm looking for a cold smoke. I do not turn on the main box and the only heat comes from the smoke generator. Again seeking a cold smoke, I fill the water bowl 2/3 full of ice and 1/3 full of water.
Tom
Quote from: La Quinta on August 29, 2007, 09:14:17 PM
Holy Comoly!!! The nuts are really amazing!!! Sweet, spicey and salty! (If all of those go together...they do in this)! Thanks for all the advice from everyone!! Yum!
Why certainly, go ahead and post your recipe for this. :D ;D
Sounds great, do fill us in on the details please. :)
I use some planters dry roasted sprinkled with some home made ancho chili powder ;D
nepas