http://www.smokingmeatforums.com/t/106282/best-smoked-oysters-ever-recipe this is 1 way to do them,
here is another method for the smoking and canning ....
HAHAHAHAHAHAHA..... just kidding...First batch I did was in the shell over a fire... medium heat.... the shells opened and real butter was added..... like any oyster feed .... I usually like adding celery salt to the butter but had guests.... anyway, no one ate the oysters so, in the refer they go.... no shells just the oysters and what butter was in the shell, in a quart pan.... they had a fair amount of smoke... an hour or so.... just moved them away from the heat and let the smoke get to them... (while still in the shell)... next morning heated a few for eats with a bloody mary.... they were still good.... decided to can them....
In 1/2 pint jars.... crammed in the oysters... vertically stacked in there... then layed a few on top.... a pinch of kosher salt..... added a table spoon or 3 of peanut oil to the jar.... canned and they were so good.... Peanut oil is the only oil for seafood.... I tried olive oil once and it tasted like crap.... anyway, you might try a dash of celery salt to one jar.... clam and oyster chowder are really improved with that addition.....
No shell oysters..... did them too..... in a ceramic/glass pie pan..... lay out the oysters... add some clam nectar and butter,salt and celery salt.... low heat and smoke..... let them sit there until they get to about 1/2 size from shrinking.... you will be able to tell by looking at them... they will brown up and firm up and take on that clam nectar as a substitute for the oyster juice that is missing... Use a good fruit wood or alder is the best.... you know alder was made to smoke seafood.... When they have enough smoke and have shrunk up by about 1/2.... add more butter and let sit in the refer overnight... pack in 1/2 pint jars, add peanut oil and can.....
I did one batch and did not refer overnight.... from the fire to the jars.... NOT NEAR AS GOOD AS THE OVERNIGHT/REFER OYSTERS..... so I think the cooling has a profound effect on them critters....
Anyway, seafood has been known to carry botulism.... Sooooooo..... do not skimp on the time and pressure..... someone figured out all that crap for a reason and I know I ain't smart enough to say they are wrong...
so i did both ways, i actually like smoking them on the Q-Matz .... seemed to get better penetration of smoke as it can come in all way around as compared to the method in a pan. when they were canned there was actually no real flavor differences. lots of smoke flavor !!!!
the oliv oil garlic finishing blend is nice for fresh eating also..
the ones on my toasr are just smoked and cooled. very important to leave them to cool in the fridge overnoght at least. they dont taste very good at all warm outta the smoker
Goliath