These are almost too pretty to eat. I put a dozen extra large eggs on the brinkmann today while I was smoking some cured pork chops. I used mostly oak with a little bit of lump. These are so good! Temp was about 230-250 and they were smoked about 3 hrs. Peeled and cut in half after cooling. They turned out to be the best batch yet and I've done at least 6 dozen so far. You could really taste the smoke this time verses any of the other times, not sure if it's the wood or the method. I will do a repeat smoke in a couple of days to see if I get the same results. These eggs disappear fast here.