You don't have to hard boil them, shell them and then smoke them. You can smoke them in the shell raw.Ive smoked eggs before, but they were cooked and peeled before the smoker. It was years ago, I dont remember how long or at what temp but they were pretty good IIRC.
roughly how long would you smoke it in the shell?You don't have to hard boil them, shell them and then smoke them. You can smoke them in the shell raw.
I'm not sure on the particulars, but I know people who have smoked them raw on the grill and swear they make the best egg salad or deviled eggs ever.roughly how long would you smoke it in the shell?
ok i didnt get a chance to do it last weekend but i will be doing it this weekend. I will report back. Just need to figure out how to tell when done.I'm not sure on the particulars, but I know people who have smoked them raw on the grill and swear they make the best egg salad or deviled eggs ever.
I would find some folks that have done it. I'm guessing smoke at 250 for maybe an hour. I'm not sure that cooking too long will be the end of the world.ok i didnt get a chance to do it last weekend but i will be doing it this weekend. I will report back. Just need to figure out how to tell when done.
225 @ 2 hours resulted in a very hard boiled egg for me. Pics upthread. I like a softboiled egg with the white hard and the yolk just runny. So I'm going to try an hour next time. Maybe pull one at 30 minutes and plunge cool and peel so I can pull the others if needed.I would find some folks that have done it. I'm guessing smoke at 250 for maybe an hour. I'm not sure that cooking too long will be the end of the world.
amazingribs has an amazing finishing sauce recipe for pulled porkDoes anyone have an Eastern NC sauce recipe for pork that they love?
Or maybe I get the bigger chimney?My wife bought me the Weber Smokey Mountain 18 for the holidays. I've never used a smoker before, but I'm excited. My go to has been the Weber Spirit 310 for grilling the basics.
So my question for all of you - what accessories do I need to purchase? Being in MA it hasn't really been the weather to hang outside yet but with it starting to warm up I want to get going with this.
I am assuming I need to a starter. Something like this? https://www.weber.com/US/en/accessories/what's-hot/must-have-accessories/7416.html
Looking for advice on thermometers and anything else that I would need to start from scratch.
Thanks.
Imo you need the chimney, a thermometer probe that tells you grate temp and meat temp and can be used in the house. Maverick makes some decent ones. You need a probe like a thermopen to check temps. Grillin gloves. Maybe a set of long tongs. I like to have a small bucket for ashes when cleaning it out. And wood. Chunks not chips. Honestly that’s it.My wife bought me the Weber Smokey Mountain 18 for the holidays. I've never used a smoker before, but I'm excited. My go to has been the Weber Spirit 310 for grilling the basics.
So my question for all of you - what accessories do I need to purchase? Being in MA it hasn't really been the weather to hang outside yet but with it starting to warm up I want to get going with this.
I am assuming I need to a starter. Something like this? https://www.weber.com/US/en/accessories/what's-hot/must-have-accessories/7416.html
Looking for advice on thermometers and anything else that I would need to start from scratch.
Thanks.
2 cups cider vinegarCowboysfan8 said:Does anyone have an Eastern NC sauce recipe for pork that they love?
Thermoworks sent me an email this week that the orange thermapens are discontinued and on sale for 69$Or maybe I get the bigger chimney?
https://www.amazon.com/dp/B07B5BHKDZ/ref=cm_sw_r_cp_apa_fabc_MN0Q8FM428YHZZ3XQ1T9
Looking at gloves and thermometers too. Any thoughts?
Good list - thanks. Anything you have liked to watch the temps in the house?Imo you need the chimney, a thermometer probe that tells you grate temp and meat temp and can be used in the house. Maverick makes some decent ones. You need a probe like a thermopen to check temps. Grillin gloves. Maybe a set of long tongs. I like to have a small bucket for ashes when cleaning it out. And wood. Chunks not chips. Honestly that’s it.
Just checked their site - still going on. Just orange for some reason. Thanks!Thermoworks sent me an email this week that the orange thermapens are discontinued and on sale for 69$
The maverick is what i use. Mine is older and still works. its on amazon.Good list - thanks. Anything you have liked to watch the temps in the house?
If you just need an instant thermometer, I bought this 6 years and still going strong.Or maybe I get the bigger chimney?
https://www.amazon.com/dp/B07B5BHKDZ/ref=cm_sw_r_cp_apa_fabc_MN0Q8FM428YHZZ3XQ1T9
Looking at gloves and thermometers too. Any thoughts?
Aight. An hour on smoke setting(200) equals soft boil. Probably 1.5 hours for hard boil. It came out nice. Hint of smoke not a ton due to the shell. I could boil first but honestly i think i found a new way to make soft boiled egg in bulk.just finished a pork butt. now got 2 eggs on the smoker. Will see what one looks like at 1 hour. The other i will let go roughly 2 hours. temp is 210, should avg around 200.
Those are a life saver in wind.And while newspaper is fine to use the chimney, it sometimes goes out when windy. So I use these.
I did not mop, but did use this on my sandwich. I used apple cider vinegar because I was worried white would be too sharp. My mistake. It was good but I will use white next time for a lil more bite.amazingribs has an amazing finishing sauce recipe for pulled pork
https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/east-carolina-vinegar-bbq-sauce-and-mop-recipe
Yea i made this today as well. White is definitely perfect for it. And it does better as it sits. Lasts forever.I did not mop, but did use this on my sandwich. I used apple cider vinegar because I was worried white would be too sharp. My mistake. It was good but I will use white next time for a lil more bite.
Im sure it gets better as it sits also
Thanks @PinkydaPimp
sd-20 and wd-40, white scotch brite and a good wirebrush. will bring it back to new. Although i use this on stainless steel so just confirm this is cool with a traeger.Moving into a new house in three weeks. It has a a decent outdoor BBQ setup with a traeger incased in brick.
Always just been casual with the outdoor BBQ. Never had something super nice before.
Thing is, the grill is pretty dirty and grimy with a decent build up. I've always cleaned my grill seconds after finishing cooking and I have never seen anything this bad before.
What's the best way to get rid of all the gunk?
I'd start off with a good hot burn off. Run it at high temp for a couple hours. Let it cool. Then disassemble it and clean everything out. An Ash vacuum or a shop-vac with a bag in it is your friend. If there is a lot of gunk that you can see there is probably even more pellet ash in the body that needs to be vacuumed. Wash the grates.Moving into a new house in three weeks. It has a a decent outdoor BBQ setup with a traeger incased in brick.
Always just been casual with the outdoor BBQ. Never had something super nice before.
Thing is, the grill is pretty dirty and grimy with a decent build up. I've always cleaned my grill seconds after finishing cooking and I have never seen anything this bad before.
What's the best way to get rid of all the gunk?
I would use Easy Off oven cleaner and metal scrubbers (scotch brite and others make metal scrubber pads or steel wool like pads to scrub with.)Moving into a new house in three weeks. It has a a decent outdoor BBQ setup with a traeger incased in brick.
Always just been casual with the outdoor BBQ. Never had something super nice before.
Thing is, the grill is pretty dirty and grimy with a decent build up. I've always cleaned my grill seconds after finishing cooking and I have never seen anything this bad before.
What's the best way to get rid of all the gunk?
Just realized I have this... and also have had it for years. Think I changed the battery once. Guess I can just use it on the smoked meat as well. Wasn't thinking.If you just need an instant thermometer, I bought this 6 years and still going strong.
Nice I'll grab some of these.And while newspaper is fine to use the chimney, it sometimes goes out when windy. So I use these.
185 is perfect imo. That’s where i always cook my thighs too.I brined (1 c simmering water, whisk in 2 Tbs of kosher salt n 1 Tbs brown sugar til dissolved, add 1c cup cold water then put in fridge til cool) boneless skinless chicken breasts the other night that I flattened a little to make them even thickness for 1 hour. Ran under cold water, patted dry rubbed with a chicken rub.
Smoked on my pit boss for 1 hour or so at 200, turned halfway through.
Turned heat up to 350 and cooked for about 20 minutes til done. Actually overdone (185) they went faster than I expected
Still easily the best boneless breast I’ve ever had
1st attempt at wings tonight
Loving the pellet grill so far
In that price point take a look at the Mak grills 1 star. https://amazingribs.com/ratings-reviews/smokers/mak-grill-1-star-general-pellet-grill-reviewIn the market for a new pellet smoker. The ole woodwind is on its last legs but held up through 100s of cooks, being knocked over by the wife, a few raging fires (one where I thought the propane tank connected to the sear station was gonna explode) and 5 brutal Minny winters and 1 wet hot Florida summer.
Had my sights set on a Masterbuilt Gravity but the wife nixed that as she doesn’t like charcoal and wants to stay with pellets which is perplexing but whatever. So I said fine but that they other option was more expensive.
So thinking rec teq 700 cause the smokebox is extremely alluring. Anyone have one? Honestly the 590 makes more sense as it’s typically just my wife and I but this is America so gotta go big here right?
Just checking to see if you ended up buying the RecTeq B380? I bought it and have used it a few times.Any thoughts/experience with the RecTeq B380? Stainless body is appealing.
ETA - this is apparently a new/improved version with better temp control vs a prior model.
I love my RT 700. I've had it for a little over 18 months. I use the smokebox for cheese and longer colder fish smokes like kings for dip. The smokebox is not as heavily built as the rest of it it but it works great for my purposes. My BIL has the 590. It's OK, bot no smokebox, less pellet storage, and the odd exhaust vents don't work for me.In the market for a new pellet smoker. The ole woodwind is on its last legs but held up through 100s of cooks, being knocked over by the wife, a few raging fires (one where I thought the propane tank connected to the sear station was gonna explode) and 5 brutal Minny winters and 1 wet hot Florida summer.
Had my sights set on a Masterbuilt Gravity but the wife nixed that as she doesn’t like charcoal and wants to stay with pellets which is perplexing but whatever. So I said fine but that they other option was more expensive.
So thinking rec teq 700 cause the smokebox is extremely alluring. Anyone have one? Honestly the 590 makes more sense as it’s typically just my wife and I but this is America so gotta go big here right?
Haven't yet, but probably getting one in the next week or 2.Just checking to see if you ended up buying the RecTeq B380? I bought it and have used it a few times.
It's a better grill than a low and slow smoker. A lot of talk online of it running a lot hotter than the internal temp probe shows. My experience matches that. There is an offset setting that is easy to change to get the indicated and actual temps closer.Haven't yet, but probably getting one in the next week or 2.Just checking to see if you ended up buying the RecTeq B380? I bought it and have used it a few times.
Right on.I love my RT 700. I've had it for a little over 18 months. I use the smokebox for cheese and longer colder fish smokes like kings for dip. The smokebox is not as heavily built as the rest of it it but it works great for my purposes. My BIL has the 590. It's OK, bot no smokebox, less pellet storage, and the odd exhaust vents don't work for me.
I'm not a huge fan of the sear plates but that's probably because I have better alternatives for searing.Right on.
I pulled the trigger on the rt700. Thought long and hard about a yoder and almost bought one but had issues (Too many drinks) trying to buy it online so was able to give myself an unintended cooling off period.
Didn’t opt for the smokebox yet and instead grabbed the sear grates. I am skeptical but we’ll see how they work.
Appreciate the info. I have a big Brinkmann vertical offset, although it's a little tough to maintain low temps as well - tends to want to run hot, which in turn makes it hard to get enough charcoal for a long cook without having to add more, which then makes the temp fluctuate more.@heckmanm Not sure what to tell you about this Recteq Bullseye. Completely depends on your intended use. Great for grilling (it will get very hot for searing), but not-so-great if you're wanting to do low and slow smoking due to the temp swings. I can keep the temps a lot more stable on a Weber kettle with minimal effort.
I have more to say about it, but want to try a different pellet brand first. If you are somewhat close (I don't know where you live) I would sell you the Bullseye and official Recteq cover (very nice) for less than half of what I paid.
From everything I've read, Recteq is a great brand, but you might want to look elsewhere in their product line if you want to do low and slow smoking. Do your research anyway.