Load and light your EGG then preheat to 110°C. You're cooking indirect with the ConvEGGtor legs up and Stainless Steel Grid and Perforated Grid or Skillet on top.
In a bowl, mix together the cumin, paprika, garlic powder and black pepper. Stir in the wet ingredients.
Add the nuts and coat. Leave for a few minutes.
Add a handful of pre-soaked wood chips to the charcoal.
Place the nuts in the preheated Perforated Grid or Skillet and smoke for 30 minutes, stirring and flipping after 15 minutes.
Remove the nuts, spread them on a baking tray and let them cool and harden thoroughly for about 2 hours.