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