Prepare all ingredients for the smoked almonds. Prepare the barbecue with an indirect zone with a temperature of 115 gr. C, Fill the smoke tube with apple pellets and light it. Let this burn for a while and after 5 minutes blow out the fire so that the pellets continue to smolder and smoke.
Rub the sea salt, garlic powder, smoked paprika, chipotle pepper and cumin seeds. Mix the ingredients together in a mortar. You can also use an electric coffee grinder for this.
Pour the sunflower oil over the almonds, toss the almonds a few times so that all the almonds are covered with the sunflower oil. Sprinkle the rub over the almonds and spread it so that all the almonds are covered with a layer of the rub.
Tip the almonds into the rotisserie basket and seal it. Attach the rotisserie basket to the rotisserie skewer. When the barbecue is up to temperature, hang it in the barbecue. Place the smoke tube in the barbecue. Turn the rotisserie and roast the smoked almonds until golden brown for 40 minutes. Close the lid of the barbecue.
By smoking the almonds in the rotisserie basket, the smoke is distributed evenly, and prevents the almonds from having to be fired regularly.
After smoking for 40 minutes, remove the smoked almonds from the rotisserie barbecue. Let the almonds cool completely in the rotisserie basket, this will bring out the best flavor.
Serve the cooled smoked almonds in a nice bowl. Delicious with a drink or just as a snack. Smoked almonds that are left over can be stored perfectly. Vacuum pack them in batches and keep them in a dark place.