specifics on shrimp?

I tried shrimp last summer. I used some in the 30-40 count range. I don't remember all the specifics but I seasoned them just with some salt, pepper, and garlic powder. I then smoked them for 15-30 minutes at 200-250. The main thing I remember was that even at a short smoking time it was very easy to oversmoke the shrimp. They have such a delicate flavor that it does not take much smoke at all. When you decide on what you are going to do I would recommend pulling 1 or 2 every 5 minutes and testing them all at the same time. You will probably need to finish cooking some of the ones pulled off at the beginning. Good luck.

Matt

You can probably use chips in a foil "bowl" instead of wood chunks and let the smoke start to roll good before adding the shrimp to the smoker. Otherwise you will end up giving the shrimp an overdose of bitter tasting smoke. And I like the 15-30 minutes otherwise. I tossed my shrimp with melted butter and sprinkled them with Old Bay Seasonings before smoking them.

Bob

We split and loosen the shells along the back.

We like cajun seasoning and lots of folks here use Old Bay.

A couple hrs marinade in Zesty Italian dressing works pretty well.

Another approach is the Nawlins' approach to bbq shrimp.

We cook either method in shallow sheet pans and use French/Ital. bread to sop up with.

Chef Folse BBQ Shrimp


Stuart taught us a method that works well with mesquite.

Start the smoke rolling and let the funky yellow smoke burn off,before you put shrimp in.

Like above,it could take 15-30 mins and a little experimenting.

Albertsons,down here ,has 2 lb bags of 8-12 count and they work well.