An employee of mine gave me a couple of jars of Oysters and was wondering if you could still smoke them without the shell? If so, does anyone have a basic brine for Oysters or can I use the same for fish. I can not locate my Little Cheif recipe book and I know there was a method for smoking in there. I tried to search the all mighty web for a recipe, but no luck , go figure.

Fish on,

ErnDog

Oysters smoke pretty well, but you do not want to use your fish brine. Brine oysters in sugar brine only - no salt. Little buggers already are as salty as seawater, and when they dehydrate that salt concentrates. Actually what I use is apple juice, water, and brown sugar in roughly equal parts, plus whatever seasonings I have around.

Spawnout, you're dialed in on this......Here's how I like them......dry them off with a paper towel, pour Mrs. Butterworth's syrup on them, let the excess drain off......smokem! MMMMMM

simmer in yoshidas gourmet sauce for 20 min then smoke

I find that when your done smoking oysters, clams, octopus etc. It helps the flavor to put them in a little canola or salad oil. Brings out the flavor a little more. I woundn't use olive oil as it has it's own sometimes strong flavor.

I usually try and make sure my loser friends aren't around when I smoke mine (they never have thier own). I make sure the drapes are closed and the incense is burning and I usually do it in the nude so the smell doesn't get on my clothes. Make sure to vacuum any dried parts that fall on the floor. Also make sure you have something in the fridge to eat afterwards. Rock on dude!

Now what was that you wanted to know about oysters???

baddawg,

Do you use seawater or fresh water in your pipe?

Pipes, We don't need no stinking pipes!!!!!!!!!

This is a good topic. It's a question I've wanted answers to for a long time. Years ago, I tried smoking a batch of oysters but ended up drying them out and had a helluva time ungluing them from my racks. I tried to monitor the heat but apparently, I blew it.

My smoker is a home-built, outhouse sized creation and works great for all my fish.

Could some of you give me an idea as to what you set the oysters on during smoking? hot smoke or cold smoked? How long? How long to marinate? Do you pat them dry before smoking?and at what point is the oil added? Alot of questions, I know but all are important in producing a good product.

Thanks.

I'd really like to try this again as I have plenty of oysters at my disposal but need to get pointed in the right direction.

Eric, all good questions. Hope more veterns can answer. Thx to the others that have donated there recipes. One other question I have, which give the best flavor?

Fish On,

ErnDog

Typo error: Which chip give the best flavor.

Eric,

If you have plenty of oysters bring some over to me and I will do the experimenting. I have a Bradley smoker. I'd like to try it but my only source for oysters is Brady's. They sell their smoked oysters for about $10 a lb.

Try a good website out @ lettypotter.com and try out the smoked clams instead!!!!!!


SMOKED RAZOR CLAMS

Put 1 pound BROWN sugar and 2 cups salt in a clean 5 gallon bucket. Add a small amount of hot water to dissolve sugar and salt.

Add cold water to the bucket until it is 2/3 full. Add clams. Soak in the brine for 45 minutes.

Take out and pat dry. Let air dry for 45 minutes.

Smoke for 1/2 hour in smoker ( 1 pan full chips ).

Pack clams in small canning jars. Pressure can for 30 minutes at 15 pounds pressure.

NOTE: This recipe is for about 100 to 150 clams. Adjust brine accordingly.