Eggs and cheese.

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Master of the Pit
Original poster
OTBS Member
Jun 24, 2011
Rochester, NY
I've been very busy and have had trouble getting anything in the smoker.
Today I took a day to of nothing do I decided to put 30 eggs and a pound of Swiss in. They got about 4 hours of hickory. The outside temp was about 35* so it was a perfect day. 10 of the eggs are for egg salad sammies, the rest are for deviled eggs.
Eggs and cheese. Nice color on the eggs.
Nice color on the Swiss.
Egg salad.
Cheese all sealed up for the wait.
I like doing eggs like that, I have done a few times in the shell at 225° but you don't seem to get the smoke flavor so much, color gets in though.

Those look great I just like to cut mine in half salt and pepper a bit of hot sauce. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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