Hot smoking Oysters

[SmokinMoe]

Has anyone tried this?  Shellfish make me nervous but it sounds like they could be really good.  I would not even begin to know how to do this, so If you have tried it, any tips? 

[TedEbear]

There are many threads about smoking oysters if you do a search for "oysters".  Here's a link to one of them:  Smoked Oysters in Half Shell

[Habanero Smoker]

I had forgotten how to search the site using google. A member posted this some time ago, and I stumbled upon it a few days ago. It is much more effective than using the search features on this board. Just type the subject you are looking for using the below phrase in google search

subject site:forum.bradleysmoker.com

For example:
smoking oysters site:forum.bradleysmoker.com

[paulopadrao]

Hello
I've had smoked oysters several times. I like to make them simple. open the oyster keeping its water, and place in a tray with salt to keep the oysters right, like a bed of salt. 15 to 20 minutes with smoke and is served with pepper, or a filet of lime and pepper and finely chopped chives. The wood use oak or cherry.
I hope it helps

[paulopadrao]

Hi. I did not mention that I do not smoke oysters. I've never tried cooking with temperature.

[SmokinMoe]

I did a search but the ones I saw were on recipes they tried but they said they would not use it again.  RE:smoked oysters in te half shell by waycoolcat.  Wanting something more updated. 

[SmokinMoe]

Thanks for posting what you do, paulopadrao.  Sounds simple and was wondering about the type of puck to use.  We are getting a bushel, so will post what the consensus is.  Thanks!!!!!

[TedEbear]

There are 57 threads on the forum about smoking oysters if you use the search method that Habanero Smoker suggested. 

Here's a link to the complete list:  Smoked Oysters

[SmokinMoe]

Every thread, in some form, is a variation of questions that have been asked in the past.  I searched, I did not like the recipes I saw, so I came and asked the question again. I have been a member since 2004, and most people are very helpful, even if the question has been asked.  No need to beat a dead horse, TedEbear, you could have moved on.  If someone else wants to continue this discussion with me, just ignore it. 

[watchdog56]

Down boys be nice.

[SmokinMoe]

boys and girls, lol.

[Orion]

I used to smoke oysters fresh off the beach when I lived near the ocean. Never had a single problem with any food related sickness. I just used my favourite smoked salmon brine and soaked the oysters for 24 hours in the fridge. The salt content of the brine won't allow anything to grow. Then into a hot smoke until I felt they were ready. Of course you want the temperature of product past the safe point for shellfish  and held for say 20 minutes. I always tended to overcook them as I prefer them a bit drier and chewy as opposed to soft and mushy. I always used the small ones for smoking and they were delicious.

As long as everything is clean, refrigerated before and after smoke, brought up to temp and handled properly you will be fine. Salt is your friend here. 

[Gafala]

Who's for Oyster Stew? I like it on cold days like we have been having.

[Habanero Smoker]

If it is the same as oyster soup - made with cream or milk and diced potatoes; I love it. But you need to have the oyster crackers with it.

[SmokinMoe]

Oyster crackers are the best!