I have tried different ways to smoke eggs but ended up boiling the eggs peeling them then smoking them, and here everybody seems to like a different level of smoke flavor. Some like it light, some want it to jump at you and say "SMOKE" If you like it light use pecan and keep the time short, if you want it heavy use hickory and smoke it longer. Myself I like apple or cherry and about a 1/2 hour, but the time is up to your pallet. When they are done smoking I pickle them if you can keep from eating them. I make up my own pickle juice 2 parts apple cider vinegar, 1 part water, 1 part pickling salt, 2 parts dark brown sugar. I like it hot so i use a dozen jalapenos but I take the seeds & pulp out, and reserve the seeds & pulp to use latter after a week check an egg see if it's hot enough for you. If it's not add some of the pulp & seeds, you will be surprised how much of the heat & salt the eggs will absorb. I have also brine-ed them overnight in salt & brown-sugar plus garlic & onion power plus Tabasco or Cayenne before smoking, I like them best pickled with small carrots, onions,clove's of garlic, celery, peppercorns.You can steam the veggies a little it will speed up the picking. They need to sit 2-3 weeks if you can stay out of them....Vernski By the way I cold smoke the eggs otherwise they will be to dry.