Well, this whole smoked eggs thing is getting me frustrated. I love eggs, just about any way you want to make them, so naturally I'm drooling when I see them done right. My first batch last week was a complete disaster..probably due to stupidity on my part, not properly monitoring the temp at ALL rack levels. They were absolutely mummified by the heat. I decided this time to devote the smoker to eggs only, and keep the temp under 240 at the rack. Here they are after 1 hour....I decided to pull out one eggs every 15 minutes to check for doneness, starting at 1hr, 15 min. As you can see...done already! 184.9. decided to peel a couple and have breakfast. Again, quite evident that the smoke did not have time to penetrate before the eggs were cooked...had to pull them all off. LESSON LEARNED: I need to regulate temperatures much better next time. Since I want them to smoke for at least 2-1/2 to 3 hours. Next time we go with the smoke daddy, and keep the gosm temp down to 175. Any other ideas?