This is the newest product I've put on the smoker. The picture shows a mat that I purchased for smoking items that migh fall through the grate. For example: oysters and now nuts. These are pecans and almonds. As recommended hot smoking them at about 250 F for about an hour seemed to be the correct answer. Doused with maple syrup and an egg white the first try was a victory. The next iterations will include versions of the winter spices: Cinnamon and the like, poultry seasoning and something with a cajun flare.
