Sorry guys, lol. Knew I forgot something! I sliced the top off the garlic and drizzled it with evoo. Cut the onions in to 8 wedges (not all the way through) and drizzled that with evoo too. The eggs are straight from the fridge. The fatty is a breakfast fatty with scrambled eggs, onion, peppers, salsa and grated cheddar cheese. I couldn't find the camera until this morning (hubby had taken it camping and forgot to put it back) and I had made the fatty yesterday so no assembly pics.
The onions got a bit dried out, wasn't paying attention to them enough. Still really good though. The eggs came out great, not one popped. I kept them away from the hot spot and that seemed to do the trick.
This fatty is delicious! I can't stop picking at it.
The eggs wind up just like hard boiled eggs, with a slight smoke flavor. I've done them quite a few times and have learned a couple of things. Mesquite works the best as it is the strongest wood and seems to impart the most flavor (which is still slight). Keep them away from hot spots or the shell will pop, the egg is already cooked so there's no egg splatter all over but you still have to pick up the shell pieces. I smoke large eggs straight from the fridge at 250 for 3 hours and they turn out well.