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By Peter J on September 1, 2008
"This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker."
Ingredients: mesquite wood chips, olive oil...
Prep Time: 10 mins
Total Time: 25 mins