Barbecue Hall of Famer, writer and best-selling cookbook author Steven Raichlen has a new volume of recipes out that grilling enthusiasts won’t want to miss. Burners of wood and utilizers of combustion by-products (smoked-food lovers, we’re looking squarely at you) will be thrilled and delighted by Project Smoke, a book dedicated to all things smoke-infused. Happy grilling season!

Eggs may be latecomers to America’s barbecue repertoire. But elsewhere on the world’s barbecue trail, grilled and smoked eggs are common currency. Cambodians grill cilantro- and chili-stuffed eggs on bamboo skewers over charcoal braziers. The chef at the Auberge Shulamit in Rosh Pina, Israel, smokes eggs to make the most remarkable egg salad you’ll ever taste, served on, what else, grilled bread. Smoke takes the commonplace egg in gustatory directions you’ve never dreamed of. Hard-boiled egg? Okay. Smoked hard-boiled egg? Inspired.

Fuel: Hickory, apple, or hardwood of your choice — enough for 20 minutes of smoking.

Shop: Organic eggs when possible.

What else: You have two options for smoking eggs: hot-smoking or cold-smoking. The former is faster, but you have to smoke the eggs over a pan of ice or the whites will become rubbery. Cold-smoking eliminates this risk but takes longer. For even more smoke flavor, cut the hard-cooked eggs in half before smoking,

Reprinted with permission from Project Smoke