I had seen some forum members have good success with eggs in the past, so on Saturday I threw a dozen raw eggs in the Weber Smokey Mountain with three pork shoulders and some peach wood. My heat stayed super-consistent between 200-225 and I took them off after 1 hour and 45 min.
The result was a) beautiful, b) tasty. The smoke flavor was light and made an impression on our egg salad sandwiches. I'll continue to use this method, but next time I will smoke it after I hard-boil and peel them. I assume the smoke will be much stronger throughout. Then we'll decide which level of smoke we prefer.
[The pork was exceptional, also.]