Instructions: Combine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece of greased heavy-duty foil just large enough to hold the nuts in a single layer and place the foil in the smoker. Cook the pecans until they are crisp and lightly smoked, 50 to 60 miutes. Serve immediately or keep in a coverd jar for several days.

Smoke & Spice By: Cheryl Alters Jamison and Bill Jamison

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