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How about oysters?
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- rrsteve
- Post #3
- Forum: Non-fish Seafood
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How about oysters?
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- rrsteve
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- Replies: 11
- Forum: Non-fish Seafood
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mullet help.
Lenny: Just read your post. I live over in Clearwater and have smoked lots of mackeral but not mullet. If I were smoking mullet I would try to keep the temp down under 180 (150-180) . I would brine the mullet in kosher salt and water about an hour or two. Pat dry put in smoker and baste often...
