Smoked Deviled Eggs

I am continuing tonight with experiments using my new Smoking Gun and it's uses for extravagant flavor profiles. I had a craving for Deviled Eggs and I think they are one of my favorite comfort foods. I am like a kid in a candy store when I think of them. I like to experiment with the ingredients of the Deviled Egg.
I start by cooking 6 eggs in a pot of cold water. Bring it to a boil over medium-high heat and then shut off the heat and cover the pot for 15 minutes. Place the eggs in an ice bath for about 15 more minutes and then peel them. Cut the eggs in half and pop out the yolks into a bowl, placing the white halves on a plate. Break up the yolks with a fork or force them through a fine mesh screen into a bowl. Add a few Tablespoons of real mayonnaise, 1/2 teaspoon of Horseradish, 1/2 teaspoon of Penzey's Fox Point Seasoning, and a 1/2 teaspoon of Penzey's White Onion Powder. Mix the ingredients thoroughly and spoon into the egg white halves.
Fill the bowl of the Smoking Gun with Apple Wood smoking chips and place the deviled eggs onto a sheet of parchment paper in the smoking chamber or a 9x13 glass dish and cover it with plastic wrap, leaving the tube of the Smoking Gun in the dish. Turn on the power of the gun and light the chips with a match or lighter. Let the gun run for about 30 seconds and shut it off, leaving the hose in the pan for about 5 minutes. Uncover the pan and sprinkle the eggs with Penzey's Smoked Spanish Paprika and then cover and run another chamber of chips for 30 seconds and leave covered for another 5 minutes. Uncover, serve and be amazed at the incredible, lovely flavor of sweet apple smoke. It is quite unbelievable how good these things taste!
Good cooking and fabulous eating,
Tim

Smoked Tomato, pepper and onion ragu

Tonight it is good to get back to the smoker to try a little different take on my smoked pepper and onion ragu to add some tomatoes to the party and see how it comes out. I fired up the smoker with some basic hardwood fire and then added some wet apple wood to the fire for an hour and a half for a "cold smoke" treatment on the vegetables. After removing them from the smoke, I put them in a food processor and ground them to about 1/8" pcs. Wonderful smell, good flavor and success at the smoker for tonight. I think I will try to sell this stuff to a local restaurant for a condiment to their Bison Burgers; we'll see.
I recently met a new friend named Scott at our place on Lake Kabetogama while we were there for a weekend. He is from Stillwater, MN and I offered him some of my Smoked Salt for the Porterhouse Steaks he was cooking for he and his friend. I didn't think anything of it initially, but he called me a few days later and really enjoyed the salt on his steaks as a finishing salt. He said he would like to use it on his ribs as a shortcut to soaking the ribs in Liquid Smoke for while. I ended up sending him a jar of my Smoked Salt as a complimentary gift to him for his interest. He had some helpful tips for possibly marketing my salt and whatever else I come up with to you folks who might be interested. I am offering the Smoked Salt at $4.95/2oz. jar plus shipping and handling. If there is an interest, contact me at tmettner@gmail .com. and I will ship it to you for your culinary enjoyment.