Not quite poultry, but close. Even closer to appetizers, so this is what I chose. If it needs to be moved, move it.
4 cups white vinegar
1 cup water
½ cup apple cider vinegar
½ cup white sugar
20 jalapenos, sliced
3 large Vidalia onions, sliced
6 garlic cloves
1.5 tbs Kosher salt
4 tbs black pepper corns
2 dozen eggs
Boil eggs and peel
Spread evenly on racks, onions, jalapenos and eggs
Cold smoke for 2 hours with maple or apple wood
Boil liquids, spices, onions and jalapenos
Heat up jars in oven
When liquid is boiling put all ingredients into Mason jar.
Let cool, refrigerate and rotate jars daily.
This recipe came from Mike in Canada (aka "Lumpy" on the Bradley forum).
