Ingredients

The following ingredients have 8 Servings
  • 2 cups hickory woodchips
  • 16 oz. raw (shelled peanuts)
  • 2 Tbsp unsalted butter (melted)
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder

Instruction

  • Place hickory woodchips in a large bowl of water for at least 30 minutes.
  • Remove grilling grate from smoker and wrap with foil. Poke holes in the foil so that the smoke can go through without the peanuts falling into the charcoal. Set grill grate aside.
  • Preheat smoker to 250°F.
  • Using a medium mixing bowl, add all ingredients; toss until well combined.
  • Drain water from woodchips and place them on the hot coals.
  • Place foil-covered grate back into smoker and spread peanuts evenly on top.
  • Smoke for 45 minutes, stirring every 15 minutes. (Note: Keep a close eye on the peanuts near the end to ensure they don’t burn.)
  • Remove peanuts from heat and let cool completely. (Note: Peanuts will be soft when hot. They will turn crunchy as they cool. If peanuts are still not crunchy when cooled, you can return them to the smoker for 5-10 more minutes.)