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Smoked eggs using BGE mini and A-Maze_N

post #1 of 13
Thread Starter 

The weather is beautiful in north Idaho and outdoor cooking is the plan for the day.  On the menu are smoked pickled eggs, wood-fired pizza, and European-style  crispy crust bread. We used a BGE Mini for the smoked eggs using an A-Maze-N 6-inch with cherry pellets for a slight smoke flavor, and then into quick pickle solution for a couple of days to develop that acid bite we love.


While that was going on, we fired up the pizza oven and cooked pizzas with our favorite topping: sun dried tomatoes, roasted red peppers, fresh mushrooms, olives, feta, and Mozzarella. Red pepper flakes made it spicy.  Lastly, I begged the missus to make her European-style bread that has a thick crisp crust, and wonderfully tender inside.  All in all, it was a couple of days to remember.

The Mini with the tube smoker

The "smoker" loaded with eggs

The fire pot must be filled with smoke if this is any indication

The temperature remained less than 100 degrees, and because the eggs were cold from the fridge, they did not continue cooking

Unfortunately two of the eggs right above the tube were hit with the rising heat - will need to figure out a deflector if I do this in the future

The oven is fired and ready to go

Nothing like the flavor of a wood-fired pizza!

My missus did her bread - famous in my book because I have never found it anywhere except Europe.

Edited by IdahoPZ - 4/2/16 at 9:27am
post #2 of 13

Your pizza oven is awesome! So is the pizza!


I wish you had more photo's of it.


The bread looks delicious too!


Would love to have the bread recipe!


Points to you!!



post #3 of 13

OK, I'm starting to get ideas here.

First off everything looks delicious.

I could really get into that bread.

I have a large stone fireplace, let's see if I've 

got any of this right.

If I just push the fire back I can bake bread in it?

Or do I need to enclose that entry a bit?

I could easily make something to enclose that entrance

a bit if I had to.

Thank you for your help.



post #4 of 13
Thread Starter 

Thanks for the comments guys!


... and I appreciate the points, Al !!


The pizza oven is a work in progress because I bought it as a kit and had to come up with some kind of encasement to make it look reasonable.  Unfortunately I'm not much of a mason either, but it looks better than it did when I put it together.  I kept a record of my construct, and will put up a few pics to showcase my embarrassment at a masonry attempt!


I'm not sure if you could bake bread in a fireplace, Gearjammer, but I don't know why not - the baking takes place in a Dutch oven and all you need is a 450 degree temperature, which should not be too difficult just by piling coals around the Dutch oven.  Baking a pizza might be another story - having the enclosed area seems to make a difference.


I'll put up some of my wife's bread making techniques as well as her recipe, which is a modification of a recipe she found on YouTube - that baker was a really funny guy!

post #5 of 13
Pie looks good. Can't access the link. So I'll have to take the word of others that all the rest is good too.
post #6 of 13
Thread Starter 
Originally Posted by dirtsailor2003 View Post

Pie looks good. Can't access the link. So I'll have to take the word of others that all the rest is good too.

Sorry, sometimes the photo storage sites can be a bit of an issue. I have a similar problem with posted photobucket images because I do not have an account with them

Here's the bread recipe



  • 3 cups bread flour (500g) - however any kind will do
  • 1 teaspoon yeast
  • 1 teaspoon salt
  • 2 cups water - the amount is variable depending on the "feel" of the dough
  • Cheese, herbs or other flavorings you would like to use (absolute amounts are to taste)



  • Mix flour, salt, and yeast with the handle end of a wooden spoon.
  • Add water slowly and stir until the dough looks sticky.
  • Cover loosely with plastic wrap and let rise until it doubles in volume (about 2-4 hours)
  • Scrape the dough out onto a floured surface and knead for a minute or so.  Now is when you add any additional ingredients such as herbs, cheese, etc.
  • Form into a ball and place into a generously floured tea towel and return to the bowl - ensure that the dough is loosely covered with the tea towel and let rise for another hour or two.
  • Here's the success to the thick European crust - place a Dutch oven into your oven and preheat to 450F. A pot with a lid will do nicely if you do not have a Dutch oven.
  • After preheating, dump the dough ball into the Dutch oven, make several slits in the surface of the dough ball and return the Dutch oven to the main oven - bake for 30 minutes. As the dough cooks, it is releasing steam which continuously bathes the baking bread, developing the delicious thick, crispy crust.
  • Crack the lid and return to the oven for another 10-15 minutes depending on how dark you want the crust.

If you want to make the dough into pizza crust, just use less water - the dough is simply not as sticky, and is easy to manipulate for pizza

For naan, omit the yeast - the unleavened bread is delicious with dips such as Sabra humus

post #7 of 13
Thread Starter 

Found a few pics of the pizza oven, but warning that I'm not a mason!  It is definitely a work in progress.

Pouring a pad - 6-inches of standard bag concrete - lucky I have a kid that can haul the sacks!  Here I am attending to the detail :icon_biggrin:

The base of the kit is in

Almost finished with the basic construct

Here's my helper - he looks glad to be done for the day

After a couple of years of indecision, I finally decided on a stucco finish (mostly because I felt I could handle it) - here's the base coat with lots more to come to finish it off. The final color will be terra cota, and hopefully have a finish like you see in the old John Wayne movies

post #8 of 13
That's awesome! I'm going to end up with cookers all over the yard. Point!
post #9 of 13
Thread Starter 

Thanks 1967RobG!!!

post #10 of 13
Since your wife likes to bake bread and you like to eat it, you need to get on Amazon and buy her this book:

Ken Forkish's book will take that rustic loaf to the next level.

I've used that recipe since I was in boy scouts. It's an easy bread to make while camping. The double rise over multiple days will really add to the breads flavor and texture. If you want to spice it up give this a try sometime:

Fire water:
post #11 of 13
Thread Starter 

Thanks for the tip, dirtsailor2003!  :points:


We have trued various additions like cheese and herbs, but not spicy yet.  I absolutely love spicy

post #12 of 13

Sorry I'm late to the party that looks great all the way around.. :points:


Is that lake CDA in the background?? My aunt lived in Athol for yrs, use to go visit her on another lake she live on (forgot the name) 


A full smoker is a happy smoker 



post #13 of 13
Thread Starter 

Good eye, DS!  Yes, Lake Cd'A - been here for nearly 30 years in the same place.  Has not changed much in all that time.


The lake near Athol - Cocolalla?


Thanks for the point!

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