I got a peck of fresh N.C. Oysters and decided to try smoking them. After shucking them, I "blanched" them by putting them in a strainer then setting that in boiling water for 1 minute, then setting them in an ice bath to stop the cooking. I read somewhere that this would firm them up a bit. I put them back on the half shell then sprinkled some Paul Prudhomme seafood spice on them.
Into the smoker with 2 1/2 oz. of pecan set at 225. I checked them at 30 minutes and they were still not firm. Went another 20 minutes then pulled them off. Squirted some fresh lemon juice on them. They were really good. I think I would buy fresh pre-shucked next time, although putting them on the shell kept them very moist.Edited by db28472 - 3/27/14 at 7:50am