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.