This isn't a recipe,but a couple of thoughts-so Smokin' can decide if it should wind up in the recipe file.
We like to smoke hardboiled eggs, for deviled eggs, to serve with a non smoked meal.
They really stand out.
We also like some chopped smokey bacon or chopped smoked shrimp in the yolk mixture.
We have found that by getting the smoker smoking, attempting to stabalize the cooker temp. down around 190ï¿½,and only leaving them in the cooker about 30 minutes we get good smoke flavor,good smoke penetration and a tender egg white.
Overcooking the eggs can turn the white quite rubbery.
We also learned a trick from Stuart,about taking the bitterness out of some mesquite cooks.
Start the empty cooker smoking and let it go,until the yellowish smoke turns white or clear.
Then, add you eggs or seafood.
Below is one of the winners from the latest contest,as a guide.
Mike Sevier's Smoked Deviled Eggs brightened up our day. Fix these for your next potluck and watch the smiles. Mike wins a $100 Cookshack gift certificate.
SMOKED DEVILED EGGS
ï¿½ tsp. cumin
1 Tbs. cilantro, fine mince
3 Tbs. bread and butter pickles, diced
ï¿½ tsp. salt
Mayonnaise to bind the mixture, about 3 Tbs.
In a 3 quart saucepan, cover the eggs with 1ï¿½ cold water, bring to a full boil, cover, and turn off the heat. Let sit for 12 minutes, remove eggs and plunge into ice cold water to cool. (Really cold water makes peeling easier. Key to boiling eggs, lots of water and a roomy pan.)
When eggs are cool enough to handle, remove the shell. Tap the egg on a hard surface to start a crack then roll the egg around using light hand pressure to fracture the shell all over. You see how it works once you start. The big end is where the air gap is, easiest to start peeling there.
Put the boiled/peeled egg in the smoker. Spray Cookshack Seafood Grill or equivalent with non-stick spray. Smoke-cook for 45 minutes at 225 degrees F. Remove from smoker.
Halve the eggs and scoop out the yolks to a mixing bowl. Break them up with the back of a fork. Blend the yolks with cumin, cilantro, diced bread and butter pickles, and salt. Toss lightly with mayonnaise. Divide the filling into the egg halves, grind on some whole black pepper, and chill.
You may substitute sweet pickle relish for the bread and butter pickles.