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Flavor Pro Smoked Eggs

Prep Time: 1 Min | Cook Time: 1.5 Hrs

Ingredients

  • 1
    Dozen Large Eggs
  • 2
    Char-Griller AP Seasoning
  • 3
    Salt to Taste

A smokey spin on the traditional hard boiled eggs. Serve as a delicious appetizer or try them in your salad!

Instructions:

1. Prepare the Flavor Pro for indirect heat at 350°F. For best results, fill the far right zone of the Flavor Drawer with your favorite lump charcoal and a couple of small sized wood chunks. Ignite the far right burner to allow charcoal to light. Once fully lit, turn burner to off position and adjust your two smoke stacks to maintain temp at 350°F. Now you're ready for the eggs.

2. Place eggs directly on the grate but the opposite side, away from the heat. This will allow the eggs to "bake" on the grill.

Smoked Eggs set up

3. Bake for 30 minutes then place the eggs in ice cold water to stop them from cooking any further. Over cooking the eggs can make them rubbery.

4. Once cooled, peel the shell off each of the eggs. 

Note: This can sometimes be a bit difficult but I find that gently tapping and rolling them across a hard surface helps make this process a little easier. Your eggs may not peel clean every single time, and that's okay. They will still be just as delicious.

5. Next, set your Flavor Pro up for smoking. Add 6 pieces of charcoal to the far right side of the Flavor Drawer and light them using the far right gas burner. Add a few of your favorite wood chunks.

Note: Be sure not to let the pit temperature get above 185°F for smoking the eggs. 150°F is where I like to be for this recipe. For temperature adjustments, you can turn the far right burner to low or add more coals to get the temp to climb if it happens to dip. Make sure your wood chunks are always lit and are giving off smoke during the entire smoking process. For the smoke stacks, I kept the stack closest to the heat (right) closed and the far stack (left) 25% of the way open. Adjust as needed.

6. Season all sides of the eggs with the Char-Griller AP seasoning.

7. Place eggs back on the grill, directly on the grate. Again on the opposite side, away from the fire.

8. Smoke your eggs for 30-90 minutes.

Note: The longer they smoke, the more smoke flavor they will have. I find that 45 minutes of smoke is a great balance of flavor. You will notice your eggs will change color. The longer you smoke them the browner they get.

9. Once smoked, you can refrigerate to chill them if needed.

10. Serve and enjoy! I like to serve mine chilled, sliced in half, and salted!


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