Boil the Eggs: Place the eggs in a large pot and cover them with water. Make sure there's about an inch of water above the eggs. Place the pot on the stove over medium-high heat and bring to a boil. Once it's boiling, reduce the heat to low and simmer for 10-12 minutes.

Ice Bath: While the eggs are cooking, prepare a large bowl with ice water. Once the eggs are done boiling, use tongs to transfer them to the ice bath. Let them cool for about 5 minutes. This step makes it easier to peel the eggs.

Preheat the Smoker: Fire up your smoker to a temperature of 225°F (or 107°C). Make sure to follow your smoker's manufacturer instructions for lighting and preheating.

Add Wood or Pellets: Choose applewood or hickory wood or pellets for that perfect smoky flavor and add to the smoker's pellet tray or chamber.

Smoke the Eggs: Place the cooled, peeled eggs directly on the smoker grates. Close the smoker lid and let the eggs smoke for 30 minutes. During this time, the eggs will absorb the delicious smoky aroma.

Taste Test: After 30 minutes, remove one egg from the smoker and crack it open to check the flavor. If you desire a stronger smoky taste, you can leave them on for an additional 10-15 minutes, but be careful not to overdo it.

Serve: Smoked eggs can be enjoyed as a stand-alone snack or used in various dishes like deviled eggs or salads. Get creative!

Storage: To store your smoked eggs, let them cool to room temperature. Place them in an airtight container and store them in the refrigerator. Smoked eggs are best when consumed within a week.