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Line the Bradley racks with aluminum foil and poked tons of tiny holes with a corn holder. Spread the seeds evenly in one layer onto the racks. Place seeds into a 65°F smoker and cold smoked them for 2 hours with hickory smoke. Remove from smoker and dump all seeds into a bowl. Combine the oil and spices, and add to the bowl.
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Combine the seasonings and brown sugar in a bowl. Roast the seeds. Lightly spray the seeds with oil, then toss with 3/4 of the spice mixture. Roast for 20 to 30 minutes, until crunchy. Toss halfway through. Add the remaining spices. Spray more olive oil spray over the seeds and toss with the remaining spice mixture.
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2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 3. Place the baking sheet with the seeds on the grill grate, close the lid, and smoke for 20 minutes. 180 ˚F / 82 ˚C.
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Instructions. Preheat your indirect grill to 425 degrees F. Trim a piece of parchment paper to fit on a large baking sheet. You can also use aluminum foil. Spread the pumpkin seeds out on the parchment paper in a single layer. Drizzle the seeds with the oil and season with the Sweet Rub.
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Oil your baking sheet so they don't stick and add the seeds. Sprinkle with smoked paprika and some salt. No exact measurements required. Toss them so they coat with the spice/oil and then place in the oven. Bake for 12 minutes. Remove and toss and place back in for an additional 8-10 minutes. Once lightly browned, remove and serve!
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Take those Pumpkin seeds and put them to good use. Fire up the Traeger, load the hopper and let's add some smoke flavored fun to pumpkin carving time. Yield: Serves 8-10 People. Prep time: 5-7 Minutes. Cook time: 20 Minutes on 180 Degree Smoke setting / 30 Minutes at 325 Degrees.
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Heat the smoker to 375F degrees, using maple or pecan wood. Scoop the seeds out of the pumpkin. Rinse with water to clean, removing the pumpkin pulp. Toss together the clean seeds, bacon, brown sugar and rub. Line a baking sheet with foil. Add the pumpkin seeds mixture in a single layer.
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Quick video showing you how we smoked some pumpkin seeds with some bacon and seasoning! Quick and simple!How to Smoke Pumpkin Seeds w/ BACON! #PitBossNation.
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Prepare your smoked for 250 degrees F. Plan on an hour cook time. If using a charcoal grill, prepare a two-zone cooking area for indirect cooking. Adjust the vents to maintain the desired temperature. Set pumpkin halves on the smoker or grill away from the fire. Add wood chunks to generate the type of smoke you prefer.
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Step 3: Toss seeds with olive oil and spices. Step 4: Spread seeds on a baking sheet and place them onto the smoker grill grate. Close the lid. Smoke pumpkin seeds for 60 minutes. At the 30-minute mark, give them a good stir. Close the lid and smoke for another 30 minutes. At the 60-minute mark, check for desired crispness.
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Smoked bacon pumpkin seeds; Pumpkin seed cookies; Final thoughts. The simplicity of this recipe is what makes it quite special. It takes just a few minutes to get it ready and you don't need a marinade or any other fancy ingredients. This smoky pumpkin seed recipe is a sweet, smoky, and savory snack you are sure to enjoy. If you can and keep.
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Smoking pumpkin seeds also gives you the opportunity to experiment with different flavors by using different types of wood chips or adding spices and seasonings. So, why not take your pumpkin seed snacking experience to the next level by smoking them? Preparing the Pumpkin Seeds. Before you can smoke the pumpkin seeds, you need to properly.
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Sprinkle the seeds with a layer of salt, or smoked salt, if you've got it! Meanwhile, preheat the pellet grill to 180f. When the smoker comes to temperature, place the baking sheet on the smoker and smoke the pumpkin seeds at 180f for 20 minutes. After 20 minutes, increase the smoker temperature to 325f and smoke for another 20 minutes.
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1. Wash pumpkin seeds in a bowl of cold water, the bits of pumpkin innards will separate from the seeds and sink to the bottom of the bowl. 2. Take pumpkin seeds out with the slotted spoon and dry on the tea towel. Pumpkin seeds will stick a bit but simply pat them dry and scrape them off onto prepared non-stick baking sheet.
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Instructions. Set smoker for 400°, using a cherry or pecan wood. Clean seeds and remove as much of the pumpkin as you can, assuming these are fresh seeds. Pat dry if they are wet, using a paper towel. Spray with a cooking spray and then coat with dry rub of choice. I used Holy Voodoo.
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Preheat your Traeger to 180 Degrees. Carve pumpkin and place seeds and guts into a large bowl. Rinse guts under cold water and remove pulp, strings and seeds. Place seeds onto a paper towel. Allow seeds to dry before seasoning. Place the dried seeds into a bowl, coat LIGHTLY with oil, then season to taste as light or as heavy as you desire.