Decided to split my 6 lbs of almonds into 2 flavors...typical garlic and experiment with barbecue flavored. For the garlic I used my old standby recipe, not adding the garlic juice/additional garlic granules until the almonds were smoked. For the barbecue almonds, I followed the same recipe substituting barbecue spice for the garlic granules. Once the mixed almonds were placed on the cookie sheets, I sprinkled on more barbecue spice and a very light sprinkling of brown sugar...then into the smoker.
Here are the almonds just before smoking them. Garlic on the left, barbecue on the right.
Threw them into a preheated 210* smoker for 4 hrs, flipping them over once halfway, chunk white oak and packet of apple pellets. After taking them out of the smoker, the Garlic almonds were sprayed with garlic juice and sprinkled with garlic granules. Additonal sprinkling of barbecue spice on the barbecue almonds. Here they are getting some air for about an hour.
Both turned out pretty good. The garlic almonds were perfect with a stronger garlic and light smoke flavoring. The barbecue tasted fine...light smoke flavor but just didn't seem to have that deep barbecue flavoring you find on commercial almonds. Family liked them, but I'm going to have to experiment with the other 3 lb bag I have. More barbecue spices? More wetting agent necessary?
Any suggestions would be appreciated.