- Feb 11, 2017
- 103
- 16
Not a lot of info on cooking techniques etc out there for Shellfish on a smoker. But ProQ seem to recommend this for their bullet smokers https://hotsmoked.co.uk/smoker-basket.html
Anyone had any experience with these types of baskets or recommend something else that would allow a mixture of different types of shellfish to be smoked together. Also any hints or tip on the best way for say, clams, mussels, crab legs and langoustines to be all cooked together with timings and temperatures. I would imagine from cooking these sort of things conventionally, some would take a bit longer than others to cook and maybe the water pan would be as beneficial as heat when it comes to cooking these sort of shellfish.
Anyone had any experience with these types of baskets or recommend something else that would allow a mixture of different types of shellfish to be smoked together. Also any hints or tip on the best way for say, clams, mussels, crab legs and langoustines to be all cooked together with timings and temperatures. I would imagine from cooking these sort of things conventionally, some would take a bit longer than others to cook and maybe the water pan would be as beneficial as heat when it comes to cooking these sort of shellfish.