Stove Top Smoker Oysters on the Half Shell

From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 12  oysters, on the half shell
• 1  tablespoon  wood chips (any more than that won't have a chance to burn in the limited time the oysters smoke)

Directions

1. Put the wood chips in the bottom of the smoker.
2. Replace the bottom tray, and set in the rack.
3. Lay the oysters in the half shell on the smoking rack.
4. Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
5. Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
6. Check the oysters for doneness after they have been off the heat 5 minutes.
7. Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
8. Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).