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How about oysters?

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rrsteve

rrsteve

Fire Starter
Original poster
Mar 29, 2008
43
11
Clearwater, Fl
Read missLee's mussels and shrimp and what she had to say about the hickory smoke, I'm planning on doing some oysters in a week or so and will be using oak. Do you think that will work? I don't think oysters have as delicate a tast as mussels. How long do you leave in the smoker?
rrsteve
 
Hi rrsteve, I grill/smoke lots of oysters all winter, this year I went through 3-1/2 bushels... I got plenty of zinc now.
biggrin.gif
Anyway... oysters (and clams, mussels and any whitefish) need a delicate smoke like cedar, alder or apple. Hickory, oak or mesquite are too strong and will overpower the flavor. I put them in the smoker for 20-30 minutes at 225°F, just until the edges are curled and the centers plump up. Do not let them overcook or they will get tough. If you are shucking your own, cooking them on the half shell makes a nice presentation. If already shucked, use a shallow pan and spread them out in a single layer in their own liquor.
 
Thanks Irish. I was thinking I would put the unshucked oyster in the smoker and it would open the same way it does if grilling. Am I right on this, or do I want to shuck first? I'm thinking of getting a bushel and smoking part of them and shucking and eating the rest.
rrsteve
 
Hmmm, I've never put them in a smoker unshucked. I'm not sure if they would open or not. But I know they dump a lot of water when I grill them - they might put out your fire in a smoker.

I agree with mcp9 - shuck first. Even if the shells will open in a smoker, they probably don't open wide enough to get the flavor in there before they're done.
 
Sorry Uncle Lar. I love seafood and I could never move away from the east coast unless I had no other choice.

Jeanie, these oysters have shells girlfriend, lol!
biggrin.gif
 
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