here is a recipe that i have never used but i will as soon as i can get a nice batch of oysters i got this off another board
I scrubbed them clean and shucked them a few nights ago and kept covered in tupperware with plastic wrap over them in the back of the fridge. They were all completely submerged in their 'liquor'.
So last night...put on a large pot of water and brought to a boil. Placed all the oysters in a strainer basket and submerged the bunch in the hot water. Stirred them around for even exposure and removed once the edges started to turn up a bit. Alltogether they were in the water 5 or 6 seconds
Laid them out on a sheet pan with a towel on it for them to dry while I set the smoker up. I have a bullet smoker and laid the two grates crosswise on each other so as to make a sort of grid. I then laid tin foil over this and poked a whole bunch of holes all through it to let smoke and heat throgh.
Smoker was about 170-190 with heavy smudge from cherry wood. I placed the oysters in and turned a few times over the course of 25-30 minutes. They took on a nice yellowish color and still retained a decent texture. Like other cooking there's a fine line between the middles feeling soft but cooked or soft but uncooked. It helps to have an idea of what you're feeling for.
I put the finished product in a small clean jar and covered with oil.
The one improvment I'd like to make is the surface which the oysters sit on. Despite the holes in the foil, there was still moisture on the bottom of them each time I flipped them. With more exposure on their bottoms
I think they would have cooked a fair bit faster.
Ideally you could drill a bunch of holes in a cookie tray or maybe take the handle off of one of the mesh pan covers you might use when deep frying on the stove top.
A final note is that these lost a ton of size when cooked. Like over 50% easy. These were big mature oysters from local waters and the shucked meat was WAY bigger than you'd want to enjoy as a shooter. The average size was about 3" long and plenty wide. They are a fine size for eating now that they're cooked. If you started with raw oysters that you'd not mind eating straight up, you're smoked ones might end up the size of a large jelly bean. I bet they'd take a lot less time too.
hope this helps you