Cold smoke

Former Member

Hi guys ,I am a proud new owner and just placed my 1st briket in 025 and will sit and wait (its done when its done). Question about oysters... anyone ever tried cold smoking them? I did it years ago in a danish commercial smoker that could control humidity and other factors. Original recipe called for brining oysters and then poaching so dont think bacteria will be an issue. Any ideas? Thanx Felipe

10/23/098:23 AM

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Former Member

Felipe.

I'm not a fan of oysters, so I can't help, but...

Do a search on "oysters". The easiest is to enter the forum you want to search (say seafood) and click find. Notice the little checkmark "search this forum only" leave it.

You'll get a few hits:

Search on "oyster" in seafood forum

10/23/098:55 AM

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Former Member

Felipe"
I have a friend that smokes oysters. He opens them, leaves them in the natural juice in the open sell, smokes them for 2 hours at 200* and uses a lot of wood.
They are good, but I prefer mine raw!

You can't beat good cold, slaty,raw Louisiana Gulf oysters, a good hot spicy sauce and ice cold beer!

10/23/099:32 AM

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Former Member

Thanx smokie...Believe me Tiger I love them raw as well but a cold smoked oyster with the right brine is in a class all its own and we have a number of different ones here in the N.W. and all are good.Thanx all of you.Felipe

10/23/0910:57 AM

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Former Member

Felipe, the subject says "cood" smoke, you might want to make it "cold" smoke. I'd edit it for you, but if you just client on the folder with a pencil (lower right of post) you can edit any of your posts anytime (I use it all the time after I see what I type)

10/23/0912:42 PM

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Former Member

quote:
Originally posted by SmokinOkie:
Felipe, the subject says "cood" smoke, you might want to make it "cold" smoke. I'd edit it for you, but if you just client on the folder with a pencil (lower right of post) you can edit any of your posts anytime (I use it all the time after I see what I type)

Hey Smokin'. Sorry, I just can't resist... is that a typo in your post about a typo? lol

10/23/092:48 PM

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tomMember

Yep,brining seems to help.

Now down in Nawlin's/sw La,my "coonass" relatives like to grill them opened,with lots of smoke,garlic butter and herbs.

Laissez Les Bon Temps Rouler!” or “Let The Good Times Roll!”

Works well with an FEC,but I'm sure it can happen with a traditional CS.

10/23/093:30 PM

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Former Member

Tom:
There are lots of oyster parties here and they grill them like that all the time.
Good stuff!
A traditional grill is used and not a smoker, but they are good.

10/23/099:55 PM

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Former Member

Hi guys , thanx for the replies...and Smokin thnax for fixing typo.In the next month or so will buy a 1/2 gallon of shucked oysters as that makes more sense to me than shucking a lot of them and will post results in seafood forum.Good smoke Felipe

10/25/099:25 AM

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