smoked oysters?

Gatorjim: I intend to do oysters in another month or so. I think squeamish oysters is the way to go. But that is just IMHO. The recipe I see (Jamison and Jamison) says put oysters on the half shell on ice in the smoker for a little while. Then eat them. But then, I'm still here near Cedar Key, and you ain't. Salty, searun oysters, raw, can hardly be beat.
I think you could just keep cooking if you wanted more dry. As you know, they'll shrivel up quick over direct heat. Maybe you could try a 2-step process. Cook 'em over the coals (w/or w/out a wet cloth for steam), then move them to the smoke chamber for extra flavor.
As Tom says, "hope this helps." Acarriii

Mornin'.....Oysters are going to be a little tricky,due to personal taste...The solution on a grill or offset is to touch them every few minutes from 15 to 60 till they get to where you like them .This will be impractical on your CS....If I want them more done,I usually combine them with other ingredients i.e. any of the New Orleans stuffed oyster dishes.....Your next option is to cook 3,take them out and check them....Start fresh with the smoker cooled and cook 3 more.Take careful notes on times and results,as Smokin' would say. Keep this up till you get it right and record all you did....They aren't done till their done.Right Smokin'. Hope this helps.

To smoke oysters completely thru the way you want them, first you shuck them, then you blanch them in water, wine, whatever...THEN you smoke them. In other words, cook`em, then smoke `em. Oysters done this way can be vacuum packed or canned. They are fully cooked. The blanching liquid should be fairly salty to firm the oysters, and they should dry for an hour prior to smoking.