Totally wasted eggs

[hoser]

I totally destroyed a batch of smoked eggs yesterday.
Was doing moink balls in my gosm gasser on the top shelf, at 200 degrees,
but I put a cookie sheet underneath to catch the drips, then put the eggs
on the shelf below.
Maybe cookie sheet raised the lower shelf heat and I destroyed them that way?
They were only in the smoker for a bit over 2 hours, but you pick one up and shake it and the inside rattles around like a bb in a boxcar. Opened a couple, and the insides are this shiveled up mummified looking thing that the dog wouldn't even look at LOL.

Anybody else run into this problem?
Need some advice from Dawn, I think.

 

[pignit]

I did some up awhile back and they were done in less than two hours. I was thinkin that I would start checkin them at an hour to see if they were done without turning rubbery. I think the nature of these things lends them to be really sensitive to what temp your cooking them at. Sounds like you came up with the same conclusion I would. Sometimes when I'm cooking ABTs I'll put some foil over top of them loosely to crisp up the bacon and it works.... so.... I'd say laying right under that pan put enough added heat to them to fry em to Crunchville.

 

[hoser]

Yeah, that's what I'm thinking pigin...thanks for the input my friend.

 

[beer-b-q]

It sounds to me like the heat rising from the bottom was reflected back by the cookie sheet above them causing them to cook at double what they would have by heat coming from above and below...