If You Love Smoked Nuts and Kamado Joe’s, Try Out These Smoked Nuts.
When it comes to smoking foods, I love to joke around that, “I am the Smoking King, I can smoke most anything.” I’ve smoked nuts before on my Big Green Egg, but you can also smoke nuts on your Kamado Joe.
Since my first attempt at smoking nuts in a ceramic grill, I’ve change my recipe slightly. In just a couple of hours, with my recipe, you will have hopefully been able to smoke your nuts to perfection.
For smoking nuts on the Kamado Joe, here is what you will need:
- Two 2.5 pound containers of unsalted mix nuts
- 8 teaspoons of sugar
- 4 teaspoons of kosher salt
- 2 tablespoons of fresh or dried rosemary
- 2 medium-sized disposable aluminum pans.
- Smoking wood of choice (I prefer pecan versus hickory).
The process of smoking nuts on a Kamado Joe is a lot simpler than what you may be imagining and the entire smoking nuts process should take you approximately two or so hours.
Step One: Get Some Black Gold
The first step for smoking anything is getting your charcoal lit, right? That’s right. Well not exactly. Frist thing to do is put in some charcoal in to your Kamado Joe.
Right now I’m really loving Fogo Charcoal as the size of their lumps is fantastic and it burns strong and long. For his smoke, I did use some Kamado Joe charcoal, which was mixed with some Fogo remnants.
Step Two: Fire In The Hole
When I picked up my JoeTisserie from Kamado Joe, I also bought an hot air torch lighter. In fact, Kamado Joe has their own version called the Joe Blow. Cute. I found this name rhyme quite divine.
Plug in your hot air torch, press the on button and slowly watch as hot air starts lights up your lump charcoal in about three minutes. The hot air torch lighter then helps to fan the flames so to speak, but watch out, sparks will be a flying.
To smoke nuts on a Kamado Joe, you will smoke using the indirect heating method for about two hours at 200 to 225 degrees Fahrenheit.
Step Three: Wash Your Nuts
Well, that title for this step didn’t exactly come out right, but hopefully it made you chuckle. For this step, open one of the 2.5 pound containers of unsalted smoked nuts and dump the nuts in to one of the medium-sized disposable aluminum pans.
Next give our nuts a little bath under the sink but only for just a few seconds. Put your arm on one end of the aluminum pan and slowly tilt up the aluminum pan with your other hand to drain off the water that you just washed your nuts with.
Repeat this step for the other 2.5 pound container.
Step Four: The Three S’s.
Now that your nuts have been washed, you are ready for the Three S’s: sugar, salt and seasoning. Now I know what you’re thinking, “Why would I be salting, unsalted nuts. Shouldn’t I have just bought salted nuts?” The answer is no.
The reason is because for my recipe of how to smoke nuts on the Kamado Joe, I prefer a little sweetness and aromatic nuts, that are just a bit salty. Ugh, that also didn’t come out right.
For each aluminum pan of now slightly damp nuts, we will use four teaspoons of sugar, two teaspoons of kosher salt and one tablespoon of dried rosemary.
This part is so simple. I first take two teaspoons of sugar, one teaspoon of salt and 1/2 tablespoon of dried rosemary and sprinkle this over my nuts. Get your hands and massage the Three S’s on your nuts. Repeat with the remaining two teaspoons of sugar, one teaspoon and salt and 1/2 tablespoon of dried rosemary.
Repeat this step for the other aluminum pan.
Step Five: No Joke, Let’s Smoke
About 15 minutes before you are ready to smoke your nuts on the Kamado Joe, throw four or so large chunks of pecan wood on to the hot charcoals. Personally, I don’t soak my wood chunks. Never have. Never will.
Let the blue smoke from the wood burn off before you put your two aluminum pans in to the Kamado Joe.
Right before you put your nuts in to the Kamado Joe, take a very sharp knife and poke six holes in the bottom of each aluminum pan. This will help drain off the excess water still in the pan, but also will help smoke to be pushed up from the bottom of the Kamado Joe through the aluminum pan.
Crimp the aluminum pans just so slightly so that you are able to put the two aluminum pans side-by side and close the lid of your Kamado Joe.
Step Six: Beverage Time
While you are resisting the urge to take a sneak peak at your nuts, grab a beverage of choice. Personally, I prefer my smokey, jalapeño infused tequila margarita. But that recipe is a secret. Perhaps one day I’ll share that around the same time as I share my full brine recipe for smoking the best salmon ever.
Step Seven: Adjust Your Nuts
At the one hour mark open the Kamado Joe as it’s time to adjust your smoked nuts right now. Take a heat resistant spoon and just stir them around the get the nuts on the bottom of the pan up to the top. Resist the urge to take a nut. Come on, you can wait. Close the lid of the Kamado Joe.
Step Eight: Get Your Hot Nuts Here!
At the two hour mark, your nuts should be hot and smoked. Your smoked nuts on the Kamado Joe should be nice and golden brown. Remove from the Kamado Joe and take a bit to test out. While you might think they need to be smoked longer, don’t.
Step Ten: Air Your Nuts Out To Dry
Thrown your hot, smoked nuts on to a couple of large cookie sheets and let them air dry for about two hours. The reason is that when the smoked nuts come out of the Kamado Joe, they will seem a little bit damp. This is also another reason why you don’t want to eat the nuts right away.
The air drying portion of this recipe allows for the nuts to cool down and the sugar and salt to create a beautiful protective crust.
Step 11: Put Your Nuts Away
Hopefully you didn’t throw away your empty 2.5 pound containers. I did the first time. Simply take your now cooled down, smoked nuts and put them right back in to the containers from whence they came. Close the lid and fend off the urge to graze for the rest of the day.
So there you have it. This is how you smoke nuts on the Kamado Joe. Here is a YouTube video on the entire process. I say, “Share away today.”