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That's what works for me in my smoker. They do shrink a bit at 45 minutes. They are put in cold so I would assume it takes awhile for them to come up to temp. I know you can't go past 45 or they dry out.

The key is finding the balance between the sweetness of the scallops and the smoke.

It's that time of year again with corn coming into season. Here's a recipe I came up with. Makes a great salad or light entrée. Smoked scallops on a bed of fresh corn. Smoke scallops with just little bit of pecan wood for 45 minutes @225 While that is cooking cook the fresh sweet corn. When...

I tell everyone I gave my wife a stuffer for Christmas so over the holidays I got lamb as well garlic pork with parmesan done. Italian is next on the list. I'd appreciate you sharing your recipe. Thanks Dave