After I do a few more trials, I'll post greater details on the recipe site, but since it is getting close to Easter and eggs will soon be on sale, I though I would post the basics, incase some would like to do this. After seeing a food show on how to make hard "boiled" eggs in your oven I decided to test it out in the Bradley. I have a dual element modified Bradley, that is controlled by a temperature device. I had planned to cooked the large eggs for 1 hour at 225°F, applying hickory smoke all the time. I rotated the rack, half way through the cook time. After 45 minutes I tested one egg and it was done - it was slightly over done. A greenish tint began forming around the yoke. I will lower the cook time to 40 minutes next time, but 45 minutes may be just right for extra large eggs. I removed them from the smoker and placed them in ice water a few minutes to stop the cooking. My first trial turned out pretty good. Some smoke did penetrate the eggs, and there was a slight hint of smoke. After testing two I left the rest in their shell, placed them in a sealable bag, and will refrigerate for 24 hours to see if more of the smoke on the outer shell will penetrate to the egg.
I know a lot of members believe in unicorns, so below is a picture of large white smoked in the shell eggs. If you look at the color of the peeled egg that is cut side down, it is darker than the inside of the egg (egg that is cut side up).
Use eggs that are very near or past the sell by date. They will peel easier. I may start with a lower temperature, so that I can apply the smoke longer, but timing of when the eggs will be done will be tricky. If you do this, remember I have a dual element modified Bradley, with a temperature control device. So I was able to get my temperature up quickly, and maintain that temperature. If you have a stock Bradley, your cooking times may be longer, so when you feel they are done, test an egg to see if they are fully cooked.
Is this better then smoking peeled hard boiled egg? I would say no. But there is something about the texture and flavor I like. So if you have some extra space in your smoker and you want to give it a try, it is worth doing.