Yup, Chicken eggs on the smoker, anyone else do them?? I do a few from time to time and as easy to do as it gets.
Ingredient - Egg, straight from the box (or chicken)
Method - Place in smoker
Smoke - Whatever you are using, that's Hickory for me.
Temp - Around the 225 mark is fine, do a few when you are doing ribs or pulled pork low and slow, over the 250 mark and they can crack and leak
Time - Two hours should do it,
Eat as a hard boiled egg (what do you expect)
Mine usually are a mild smokey flavour and wish it was a bit stronger but not bad for the effort it takes to cook them! Will add some photo's next time I do some.