Oyster Smoking – Without a Smoker

Smoking oysters without a traditional smoker is simpler than you might think and If you’re thinking about those canned smoked oysters, think again. This recipe will show you just how different and delicious freshly smoked oysters can be—imagine the leap from a microwave burger to a flame grilled cut of steak

Supplies Needed:

• A large pot with a lid
• A metal steaming rack or colander that fits inside the pot
• Aluminum foil
• Wood chips (like hickory or applewood) for smoking
• Our Fresh Irish Oysters, shucked

1. 1. Soak Your Wood Chips: Begin by soaking your wood chips in water for about 30 minutes. This helps to create smoke rather than fire when you heat them.
   2. Prepare the Pot: Place the metal rack or colander inside the large pot. This will hold the oysters above the water and wood chips, allowing them to be smoked rather than steamed.
   3. Add Wood Chips and Water: Drain your wood chips and spread them on the bottom of the pot. Add enough water to just below the bottom of the steaming rack, ensuring the wood chips are wet but not submerged.
   4. Arrange the Oysters: Lay a piece of aluminum foil over the rack, poking a few holes in it for the smoke to pass through. Arrange your shucked oysters on top of the foil.
   5. Cover and Smoke: Cover the pot with a lid, ensuring it’s tightly sealed to keep the smoke inside. Turn the heat to medium-high until you start to see steam escaping from the pot, then reduce it to a simmer. The water below will prevent the wood chips from catching fire, creating smoke to flavor the oysters.
   6. Check the Oysters: After about 10-15 minutes, check the oysters. They should have a smoky flavor and be slightly firmer in texture. For a stronger smoke flavor, continue to let them sit in the smoke, checking every few minutes.
   7. Serve and Enjoy: Once smoked to your liking, remove the oysters from the pot and enjoy them warm. They’re great on their own or with a dab of your favorite sauce.

   Remember, the key to smoking oysters without a smoker is low and slow heat, allowing the smoke to infuse the oysters. Experiment with different types of wood chips to find your favorite flavor profile. Happy smoking!