For those who like hard boiled eggs, here's a recipe for smoked eggs:
Fresh eggs, brought to room temperature.
Put 'em on a rack in a cold smoker. (I use an 008)
3 chunks of wood in woodbox.
Smoke at 250 for 1 hour and 25 minutes.
Pull from smoker and immediately immerse in ice water for 20 or 30 minutes.
Peel & eat (or possibly devil them?)
Room temp is important as is the ice water bath so they peel easily.
I usually have these in the fridge cause the wife loves them, and I gotta keep her happy.

Does the smoke actually penetrate the shell? If so, how strong is the flavor? This sounds interesting. Might put a new twist on egg salad.

I made a mistake and combined 2 recipes...COOK FOR 2 HOURS 10 MINUTES!!!

Thunder, the smoke will penetrate the shell and the egg white will take a brown color in spots. It's a mild smoke flavor, but definitely a smoked taste. I use 3 or 4 thinner chunks of wood, you need a lot of smoke for a short time.
2 hours 10 minutes at 250

Would you estimate 2.5 hours at 235*?

Ohhhh! So then you leave them "in" the shells for smoking!

I hard boil mine first and peel, then get the smoker smoking and put them in for about 45 minutes. I will toss a handfull of chips in the smoke box and turn it to 250 for a few minutes to get thimngs going good and then once the eggs arwe in turn it down to maybe 140, just to keep it smoking.

quote:

Originally posted by Pawclaws:
Ohhhh! So then you leave them "in" the shells for smoking!

So I have this visual of someone cracking the RAW egg inside the smoker to get more smoke.

Too Funny!

quote:

Originally posted by SmokinOkie:

quote:

Originally posted by Pawclaws:
Ohhhh! So then you leave them "in" the shells for smoking!

So I have this visual of someone cracking the RAW egg inside the smoker to get more smoke.

Too Funny!

This is so messy and hard to clean up! Plus you have to scrape the smoked eggs off the bottom and it's a lot of trouble.

I just got back from a few months in China. They are fond of Tea egg. In which eggs are boiled in tea then cracked (I think) and re-submerged. The end result is not to my taste. (read, revolting) But, the 100 year egg is not so bad. I have so many thoughts after those weeks in China. They have some great food, I wonder how to put it to work with my CookShack.

Frank