Not sure where to post this subject, but Poultry seemed the logical choice. Yesterday, I smoked a 13lb bird, and roasted one as well. With all the holiday choas, I only got 1 pic of the smoked yard bird. Brined with 2cups K salt, 2cups Br. sugar, 1/4cup chopped garlic, 1/2cup bl. peppercorns, for 12 hours. 2 hours into smoke: (Side note, this bird was done in 3 hours) Turned out great, RAVE REVIEWS. Today, I volunteered to smoke 2 birds for my neighbors family gathering. Again, not alot of photos due to complete chaos. Same brine, same rub, almost the same cook time(3.5 hours and DONE for 2 13lbers). So, after I realized that the neighbors birds where almost done, I threw some eggs on the smoker to check off another "To smoke" victim from the list. 2 hours at 235-240*, kissed with mesquite, I ended up with this: Probably the best "Hard boiled/Smoked" egg I've ever had. I shared my pot of gold with the neighbors and they agreed. So for those who think you have to boil, then peal, then cold smoke eggs, It is NOT true. Hope you enjoyed/will enjoy a hard smoked egg in your smoking adventures.