food smoking are you a smoker of meats? can you help? share your recipes!

[h4ppy-chris]

I'm perfecting my recipe for smoking eggs. So far if I get it right, they taste like bacon and eggs without the bacon. Hard boil the eggs in VERY salty brine. Chill, then replace in the brine (if you refrigerate it, might take 2-3 days to soak, but if you leave at room temp after the water has cooled, 1 day is enough). when ready to smoke, bring them slowly up to about 200F in the oven (I find that muffin tins work well but the eggs will "sweat" and might stain the tins) then smoke at about 200F (as low as 170, but not much higher than 200) for 6-8 hours depending on egg size. PM me for more details!

you can put the details here and then everyone can see

oh pics are good too. i do want to try eggs and cheese.

 

[shotah]

I forgot to say leave them in the shells for smoking. I usually poke a hole in the big end with a thumbtack before boiling. The rest kinda depends on your smoker and how even you keep the temp. We have a homemade one with a rack in the chimney, and that's where I do mine, usually while we're smoking something else. It always helps to do extras so you can taste test as you go along to get the perfect smoky flavor. People always look at me funny when I say smoked eggs, but once they try them, they love them!

 

[h4ppy-chris]

I forgot to say leave them in the shells for smoking. I usually poke a hole in the big end with a thumbtack before boiling. The rest kinda depends on your smoker and how even you keep the temp. We have a homemade one with a rack in the chimney, and that's where I do mine, usually while we're smoking something else. It always helps to do extras so you can taste test as you go along to get the perfect smoky flavor. People always look at me funny when I say smoked eggs, but once they try them, they love them!

oh come on you have to show me some pics now. please please

 

[Lbrad7]

Don't give up on Oak...it produces a wonderful flavor so long as it is dried properly and you have your smoke right. If you are getting a thick white smoke you need to increase the air flow. (watch your temp when you do this) The bitterness is coming from the cresote in the smoke not the wood. Increasing the air flow a little should take care of that for you. Your smoke should be a thin whispy blue color. I usually mix my woods with hickory and apple being my favorite for pork and polutry. I use red oak and apple for beef.

Good luck...you are taking on a very addictive hobby. Once you get started you will smoke anything that will fit inside your smoker and you will find that you smokers will multiply like rabbits!

 

[Chook-A-Holic]

I use this for cold smoking. No moving parts, and nothing to fumble with. Just add pellets and light with a torch. Works great! It can also be used for hot smoking up to 275*, but I still hot smoke with wood. Some folks use these in the cabinet style propane smokers instead of the wood chip box.

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

 

[shotah]

Oh, all right. Here. LOL!!! I don't have any eggs done at the moment, but the moisture drip gives them a nifty marbled effect.

 

[h4ppy-chris]

Oh, all right. Here. LOL!!! I don't have any eggs done at the moment, but the moisture drip gives them a nifty marbled effect.

you don't get of that easy lets see your smoker

 

[shotah]

I guess it would help if I attached the pics.

 

[h4ppy-chris]

Don't give up on Oak...it produces a wonderful flavor so long as it is dried properly and you have your smoke right. If you are getting a thick white smoke you need to increase the air flow. (watch your temp when you do this) The bitterness is coming from the cresote in the smoke not the wood. Increasing the air flow a little should take care of that for you. Your smoke should be a thin whispy blue color. I usually mix my woods with hickory and apple being my favorite for pork and polutry. I use red oak and apple for beef.

Good luck...you are taking on a very addictive hobby. Once you get started you will smoke anything that will fit inside your smoker and you will find that you smokers will multiply like rabbits!

only using charcoal no wood ATM if i open my air flow more than what i am the temp goes up. i think my charcoal is bad.

 

[h4ppy-chris]

I use this for cold smoking. No moving parts, and nothing to fumble with. Just add pellets and light with a torch. Works great! It can also be used for hot smoking up to 275*, but I still hot smoke with wood. Some folks use these in the cabinet style propane smokers instead of the wood chip box.

http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

i have been looking at them on youtube they look the nuts. thanks