Living in the NW, I've always enjoyed smoked oysters from the coastal smokehouses... The oysters I'm referring to come refridgerated in shrink wrap... They are a dark brown/grey color and are very firm--almost the texture of pan-fried liver (best I can describe them)... I think they're usually alder-smoked...

I shucked some fresh oysters last week, blanched in water/spice and alder-smoked for about 45min at 225...

They were decent but nothing like the quasi-commercial ones I spoke of above...Didn't have the same flavor or the firm texture...

I was thinking maybe the smokehouses brine the oysters after blanching but am not sure...

Does anyone here have any ideas/experience???

Thanks a bunch...

brently,
no experience but i just have a gut feeling that maybe they add a liquid smoke to the brine. one idea is to look at a can of smoked oysters for the ingredients list. look for something that says flavorings.
sorry i couldnt be of anymore help than that
jack

Brently,

I live in oyster country and even though I have been there and done that, it is not worth the trouble. Here is how I do it using a wood fired smoker (no longer have one, use a CS55 now).

Using a bushel of Cedar Key oysters (very salty) we remove the tops of the shells, pour out some of the juice, sprinkle with black pepper and one drop of McIlhenny Tabasco sauce. If it is during a rainy season we do sprinkle with kosher salt, for the fresh water will dilute the natural sea salt. Place open oyster shells on the rack and place in the smoker which is set to 190 degrees for 1 to 2 hours, check them as you do not want them dry and swivelled up. Serve hot in the shell using a good pair of fireproof gloves. Depending on the size of the oyster, they may need more than two hours.

Using a Cookshack model you will need about four ounces of wood to duplicate the smoke from the wood fire used in the old smoker. This is just a guess as I have not used my model 55 for oyster, Yet!

smokemullet

Brently, SmokeMullet speaks true, but that blanching technique is traditional.

I used wine once (on the advise of a great chef) with good results.

But, it be an interesting debate: If you have fresh Cedar Key oysters.........why smoke? Eat 'em raw!

smokemullet
You do know your seafood! I like them raw best, like i2BBQ.

The smoked oysters I've had were too salty I thought. But they weren't from anybody that knew what they were doing, either!

Peggy

I agree with both of you. Raw Cedar Key oysters from Corrigan's Reef is the best way to eat a good oyster. Corrigan's Reef? Well! the reef is South East of Cedar Key about four miles and the fresh water run off is from both government land and paper forest land. No sewers or septic tanks. Also, the oysters there just barely get enough fresh water to stay alive and that is what gives them the good sea salt flavor. When opening them place the oyster in a pan with their own juice. Run your hand around in the oyster pan and this wrenches off any dirt, but leaves them with their own salty juice. The pros are required by law to wrenched them in fresh water. Fresh water soaking also adds weight by plumping them up, about 15 percent and gives a better profit, but ruins the flavor of the oyster. Now for a good cocktail sauce;

4 large TBS of any catchup, other than Heinz.
zest from one lemon.
juice from 1/2 lemon
horseradish until the sauce turns half white.
15-20 drops Tabasco sauce.

Beer on the side.
White crackers on the side.

smokemullet

Brently,

You said shucked,blanched and smoked. Either you didn't write it down or you don't do it. But it's the step that firms em up.

Brine

The brine won't put any flavor in an oyster, it's to take the water out.

Ya gotta be carefull though or you'll end up with smoked oysters wraped in rubber bands.

Thanks everyone...

I2--I know some say it's not right to eat em anyway but raw--I really wanted to smoke some and give as gifts...We like to snack on them once in a while too...

Thanks T-rex and PChef...Next time I'll try brining first--I'll do some w/a little liquid smoke and some w/o...and I'll also try blanching in wine...

Thanks so much...Brent