This is a different version of baked oysters. These can be enjoyed while other stuff is smoking, or you can just toss a handfull of chips on for a tiny smoke (it's real short) Place the oysters in a large bowl or pail. Pour a large bottle of club soda over the oysters, and let them soak for 20 minutes. The carbon dioxide in the Club Soda weakens the muscles of the oysters, so they are much easier to shuck. Shuck the oysters, and smoke them in the half shell. Or you can keep them in their original shell. The heat will make them open easily. (They'll have a more smoky flavor if cooked on the half shell.) Smoke them for eight or nine minutes. They will be sizzling. Serve them with heavy cream and chive sauce, or minuette sauce, or key lime mustard sauce, or a sauce made with shallots, vinaigrette and black pepper. Or you could serve them with a Cuban barbecue sauce made with garlic and cilantro. (it's called mojo, I don't know if it's available outside Florida) Another nice topping is a dab of horseradish and a shot of hot sauce. These are outstanding!