Brush shellfish with oil

Place on oiled stainless mesh racks or oiled foil punched with small holes

Sprinkle with a little salt

Check the meat of the oysters and remove any hard pieces. Thick selfish should be placed on lower racks

Smoking Method:

Preheat the smoker to approximately 80°C (175°F). Close damper.

Place prepared seafood in the middle of the smoker.

Smoke cook for 1 - 2 hours. Cooking time may vary depending on weather and wind conditions.

Rotate racks halfway through cooking time. If smoking seafood with shells, it may take a little longer. Test frequently.

Doneness Test:

When seafood is cooked, the flesh should be slightly firm and appear opaque.

Ready to Serve:

Brush oil over seafood before serving.

Hot serve: serve immediately

Cold serve: refrigerate for an hour.

Accompany with crackers or dipping sauce.