A quick add on smoke after the plate ribs was to smoke some cashews. This is a smoke I have completed many times and only takes about 90 minutes. I purchase canisters from Sams, normally purchase the Planters variety, this time they were Sams private label. The cashews come salted. I place them in a large bowl, and add a little olive oil and give them a stir. It does not take much oil, to get them to shine. At that point they can be seasoned, and I prefer garlic powder and paprika. I season heavily and stir them up to ensure all of the nuts have seasoning.
![](https://backyardsmoking.com/wp-content/uploads/2022/07/season-cashews-1024x768.jpg)
I place them on the smoker in a slotted pan, that I use for this purpose, and my target temp is 225 for this process. I do watch the temp and stir the cashews ever 30 mnutes to minimize the risk of burning the cashews.
![](https://backyardsmoking.com/wp-content/uploads/2022/07/cashews-on-the-smoker-1024x768.jpg)
After 90 minutes they are removed and cooled and then placed back in the container they arrived in.
![](https://backyardsmoking.com/wp-content/uploads/2022/07/finshed-cashews-1024x768.jpg)
![](https://backyardsmoking.com/wp-content/uploads/2022/07/IMG_6490-1024x768.jpg)