shellfish & oysters

[Walt]

Being from Louisiana & living on the bayou has me wondering if any of you have smoked any shellfish or oysters?  Plenty of blue crab, white & brown shrimp & oysters as well as trout, redfish, flounder, bass & perch.  Eventually will experiment with these but I would rather not reinvent the wheel if not necessary.

Maybe even a lobster would be interesting.....

 

[benjammn]

My buddy has done a tail and told me it was amazing compared to just regular cooking. I really want to try one soon. Seems like those wouldn't take much to get done. Seems like a "light" flavored wood would be best to not overly smoke a tail. As far as fish, I almost always use apple but have used cherry with good results.

 

[Camadile]

Hello again guys from San Diego:

My buddy and I were thinking about getting a bunch of fresh oysters before we go up to the mountain.  Any more feedback/info on smoking them?  If you just have an educated guess, I'll take it.

Cam

 

[benjammn]

I have only done fish so far and haven't ventured into shellfish yet. I would love to know what others have done as well.

 

[Walt]

I think I would go low.  Wood  chips @ 175.  Check after an hour (eat one) and again in another 30 min or 1 hour depending on the doneness.  Might wrap a few in bacon too.

 

[puddle jumper]

I have read about scallops, wrap in bacon little garlic powder and sprinkle with parmesan cheese, and smoke for 1 hr at 200, light wood...
sounds awsome..
PJ

 

[benjammn]

PJ that does sound good, might have to give that a shot.