Smoked deviled eggs.....

Talked to Todd, I believe his name is and what a nice gentleman, full of useful info. Told him what/how I planned to use the smoker and he directed me to the 12" tube and had many other suggestions. By the time I got off the phone I felt as though I had known him for years.
The tube will allow me to use it in my gas grill when BBQing and also as a cold smoker. (dhansen871, cold smoked cheese is the best. I currently use the soup can, wood chips and a cheap soldering iron from Harbor Freight.) I can also use the tube as a supplement to my charcoal smoker.
Now I have to try raw eggs on the charcoal smoker. Sure sounds good.

Thanks all!

I have a wood smoker, and I smoke raw eggs in it. I put them at the opposite end of the fire box, and let them stay for about 2 hours. More or less depending on the temp. The shells will turn a dark golden brown (if you start with white eggs) by the time they're done.
A little of the smoke makes it thru the shell on the eggs. We make deviled, salad, pickled, or just peel and eat.
I've been doing this for years, it's always a crowd pleaser, and people seem to like whatever it is that we make from these smoked eggs.

garmp1 wrote:
OK mowin, you've got my attention!!

Wow! Smoked Deviled Eggs!!!

I just recently tried some cold smoking, cheese & butter. How great!

What's the scoop on the A-MAZE-N smoker you used? Went to their website, but didn't get much info. You fill the tray/trough with their pellets and light them with a torch and it smokes for hours? Is there a preferred wood flavor you use?

I take it you are satisfied with their products.

Thanks, and great idea on the eggs!!!

The amnps (amazin pellet smoker) is a smoke generator. It works great. A full maze will produce smoke for 10-12 hrs, great for those long smokes. You can light both ends for more dense smoke, but times will be cut in half. I also use it for "hot" smokes as well. I put the amnps in a mailbox, yes a mailbox, and have a 4" pipe connected from the mailbox to my smoker. No more messing with chips or chunks, and never have to open the smoker doors to add chips. I can't put the amnps in the smoker because the propane burner would cause the pellets to ignite on hot smokes, and you only want them to smolder not burn. You do light the pellets and let them burn for 10 min, then blow the flame out befor placing in the smoker.
I used maple for these eggs. I've done numerous chickens, smoked stuffed mushrooms, jalapeños ect. I've used oak, cherry, and apple on different smokes.

OK mowin, you've got my attention!!

Wow! Smoked Deviled Eggs!!!

I just recently tried some cold smoking, cheese & butter. How great!

What's the scoop on the A-MAZE-N smoker you used? Went to their website, but didn't get much info. You fill the tray/trough with their pellets and light them with a torch and it smokes for hours? Is there a preferred wood flavor you use?

I take it you are satisfied with their products.

Thanks, and great idea on the eggs!!!

dhansen871 wrote:
He mentioned in his 2nd posting that he did it for 1 1/2 hrs.

Thanks for the reply

I guess reading is important???:o

I read this thread earlier and didn't recall seeing a time posted. Came back to read what I missed and posted the question on a whim.

He mentioned in his 2nd posting that he did it for 1 1/2 hrs.

How long did you smoke them??

dhansen871 wrote:
Mowin,
I take it that when you say "Cold smoked" you mean that the only heat in your smoker was that of the wood chips as they released their smoke as they burned? Just curious.. thanks

Correct only heat was from smoke generator. The smoke generator I have uses wood pellets ( not home heating kind). My cabinet temp stayed under 90*.

When I smoke cheese, I wait till fall as anything over 80* makes a mess.

Speaking of Pickled eggs.....


My recipe came from this establishment many years ago........

www.joejosts.com


Pickled Eggs from Joe Jost's bar in Long Beach, CA.

1 dozen eggs
2 C white vinegar
3 Tablespoons sugar
1 teaspoon pickling spice
1 1/2 teaspoon salt
1 clove garlic, finely chopped
( I used minced in a jar...)
1 jar jalepeno peppers


Cook vinegar, sugar, salt, pickling spice and garlic until boiling, and simmer until salt and sugar are dissolved, let this simmer until the eggs are done and in the container.

Hard boil 1 dozen eggs.
While eggs are hot, Peel and put into 1 1/2 to 2 qt. tall container with tight lid. Pour cooked mixture above over hot eggs, add peppers
seal and let set 3 days. DO NOT OPEN, but a good idea to turn over a time or two to mix up the spices.

Serve with pretzel sticks, salt and pepper.

Mowin,
I take it that when you say "Cold smoked" you mean that the only heat in your smoker was that of the wood chips as they released their smoke as they burned? Just curious.. thanks