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 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.