First Try at Smoking Eggs

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• Jun 9, 2013

• #21

6-7 hrs works for me as with cheese. Unless side by side on diff flavors of smoke can't tell one from other on cheese. Done peach wine barrell apple pitmasters all on the amnps. Love it all though. Goin to do eggs to devil with some pulled pork for fathers day, along with ribs an chick thighs on fathers day. Pulled pork today

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Jun 11, 2013

• #22

I like the Deviled Eggs idea!

 

rich2871

Newbie

May 24, 2013

10

10

Clinton Massachesette

• Jun 16, 2013

• #23

I just did them with the AMNPS on a full load of apple and they came out too strong and dried out. It was a try to see how flavored they would be, and because it was getting late and i did not want to bring them in that late. Next try will be a lot less, 1-2 hours. I also did cream cheese and extra sharp cheddar. we will see how those come out later.
 

 

mr t 59874

Master of the Pit

SMF Premier Member

Jun 9, 2011

2,630

266

Trout Creek, Montana

• Jun 18, 2013

• #24

 

Last edited: Jun 18, 2013

orenglin

Newbie

Jun 10, 2013

20

10

Rockwell City, Iowa

• Jun 25, 2013

• #25

First attempt at smoking eggs.  Smoked them at 300, done in an hour.  Now my wife and I will get making some deviled eggs.  Great idea.

Image 2.jpg

• orenglin
• Jun 25, 2013

Image 3.jpg

• orenglin
• Jun 25, 2013

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,017

2,651

Tampa area, Florida.

• Jun 25, 2013

• #26

for me.. they don't get enough smoke when doing them as you did.. i prefer the pre-boil and then cold smoke method.... see what you think and let us know

 

orenglin

Newbie

Jun 10, 2013

20

10

Rockwell City, Iowa

• Jun 25, 2013

• #27

how do you cold smoke?

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,017

2,651

Tampa area, Florida.

• Jun 25, 2013

• #28

the search bar at the top will be your best friend... One of the sponsors (Todd at Amazen Products.. link at bottom of page) of the forums sells a cold smoker.. it uses pellets or sawdust to make the smoke with no heat... I took the liberty to do a quick search for ya....

http://www.smokingmeatforums.com/newsearch?search=cold+smoking


And you will find Todd and his A-MAZ-N products here... http://www.amazenproducts.com/

 

mr t 59874

Master of the Pit

SMF Premier Member

Jun 9, 2011

2,630

266

Trout Creek, Montana

• Jun 26, 2013

• #29

orenglin said:

how do you cold smoke?

Click to expand...

Welcome to the forum.

Maybe the following will help you understand cold smoking and smoking in general.

My Cold Smoking Options w/Q - View

Understanding Smoke Management - updated 5/18/13

AMNPS & Smoke Daddy Myths?

Tom

 

miersc77

Smoke Blower

Jan 10, 2015

100

12

Blackfoot, Id

• Apr 3, 2015

• #30

Myoutdoors74 said:

I am going to do two dozen today along with some cheese . Did them before and the came out excellent . Cold smoke with the amazing smoker for about 12-14 hrs. My favorite thing to do is inject the eggs with Franck hot sauce before you smoke and put some garlic salt on them , do it slow because the egg will start to swell and when you pull the injector out put your finger over the hole or it will shot out .Also try basting with olive oil to keep eggs moist and help seasoning stick to the eggs . 

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Can you please enlighten me on injecting a egg?? Are the e eggs raw? I just got done smoking a dozen eggs and although they're a beautiful light brown when peeled, I would love to be able to inject some and play with the flavors!

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 3, 2015

• #31

Miersc77 said:

Can you please enlighten me on injecting a egg?? Are the e eggs raw? I just got done smoking a dozen eggs and although they're a beautiful light brown when peeled, I would love to be able to inject some and play with the flavors!

Click to expand...

I have not seen anyone inject eggs. I don't know if it is possible. You can start out with raw eggs on the smoker and smoke them for a couple of hours low and slow or an hour hot. You can also boil like you would for hard boiled and then cut in half and cold smoke. this is how I do mine.

easter deviled eggs 14.jpg

• timberjet
• Apr 20, 2014

 

miersc77

Smoke Blower

Jan 10, 2015

100

12

Blackfoot, Id

• Apr 3, 2015

• #32

Originally quoted by Myoutdoors74; My favorite thing to do is inject the eggs with Franck hot sauce before you smoke and put some garlic salt on them.
This statement is just intriguing to me.
You have a nice idea with the ice. I've been building a cold smoke generator so I can cold smoke eggs and cheese. But a smoked, injected egg. .... wow!

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 3, 2015

• #33

cold smoker.jpg

• timberjet
• Jan 17, 2015

This is my current cold smoke generator mike. Works like a charm. Fill with chips plug it in for 20 minutes. Unplug and you get a couple of good hours of thin blue great smelling smoke. Sometimes it will go out after an hour and a half and you have to plug it back in for a few to get it going again. You can use this in any kind of box even cardboard. You can't see it but I drilled 3 holes opposite of the soldering iron. I recommend a brand new iron without any lead on it. this one was 5 bucks.

 

Last edited: Apr 3, 2015

miersc77

Smoke Blower

Jan 10, 2015

100

12

Blackfoot, Id

• Apr 4, 2015

• #34

That's awesome timberjet , I wouldn't have thought you could get that long of smoke with this method.

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• miersc77
• Apr 4, 2015

Here is my build, second prototype. Sorry the pic turned out small. I can get about 10 or 15 minutes of smoke with this p.o.s. I believe the venturi is to large for the volume of air on my pump. But I could hook it up to my air compressor and have one hell of a fog machine! I think I will try yours!