Search
  • Rock Rousseau

Smoked Fresh Oysters

Updated: May 24, 2020


Freshly smoked oysters are amazing on their own or as an appetizer on crackers. They are delicate, juicy and mildly smoky. They can be smoked and served decoratively back in their shell and served with melted butter, cocktail sauce, or toss them in pasta, vegetables, or chowders.

This is an epic method for preparing smoked oysters, where you produce your own marinade while steaming the shells open. Then shuck all your oysters and let them soak in a flavorful marinade before smoking them on your grill. Shucking oysters is a skill all its own, which takes patience and strong hands.


  • 12-24 fresh oysters in their shells

  • 1/2 cup white cooking wine

  • 4 cups seafood stock

  • 1 TBSN BBQ sauce (Keto diets use a sugar free low carb option)

If preferred:

  • Saltine or butter crackers

  • 2 TBSN melted butter

  • Cocktail or Tabasco sauce


Large pot with a cover, colander, tongs, oyster shucking knife, silicone glove or oyster shucking glove, Foil baking pan, strainer, small mixing bowl, small bowl for melted butter, smoker or grill with smoking capability, tablespoon.

Prep: 60 min Cook: 30 min in smoker Ready: 90 min Serves: 12 oyster shells serving 2 oyster scallops per half shell.


Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.



To make Smoked Fresh Oysters:

1. In a large pot, bring the white wine and seafood stock to a boil uncovered. Let boil for 3 minutes.

2. Remove from stovetop and immediately add oysters to the broth. Be careful not to splash hot water on you while adding oysters.

3. Cover pot and let oysters sit and steam cook for 5 minutes. 4. Remove the oysters using a set of tongs. Strain the wine and stock mixture through a fine colander into a bowl. Save about 2 cups and set aside. Add 1 TBSP of BBQ sauce and stir.

5. Carefully use a shucking knife to open and remove the oysters from the shells, trying your best to cut the little firm scallop out from its shell. Wear a shucking glove or thick silicone glove while holding the oyster to avoid accidentally cutting your hand.

6. Add each oyster scallop into the strained broth mixture and marinate them for 45 minutes. Save about a dozen of the oyster shell halves and discard the rest.

7. Fire up the smoker and set temperature between 200-250°F. 8. Rinse the 12 empty shell halves under cold water, removing debris. Place them in a single layer on a foil cookie sheet so that you can spoon the oysters inside each shell half.

9. Use a tablespoon to add two oyster scallops into each half shell along with some of the broth mixture. This should allow 2 oysters per shell.

10. Smoke the sheet of oysters for 30 minutes. You don't need a whole lot of time here, just enough to get a smoky flavor without overcooking them. Don't let the smoker get too hot or oysters will dry out and shrivel up. 11. When they are done, remove sheet from smoker and serve. If preferred, eat by themselves or with crackers; dipping each oyster in melted butter or cocktail sauce.



1 oz of oyster meat: 30 calories, 1 g fat (0 saturated fat), 25 mg cholesterol, 240 mg sodium, 2 g carbohydrate (0 sugars, 0 fiber), 4 g protein.


One serving of oysters has about 5 grams of protein and about 2 grams of carbohydrates. They're also high in calcium, potassium, magnesium, and vitamin B-12, as well as zinc and iron. Zinc is a mineral your body needs for your immune system. It assists in cell growth and division, the healing of wounds, and breaking down carbohydrates.




Aromatic, flavorsome red wines or crisp dry whites like Pinot Grigio, Arneis, Semillon or Sauvignon Blanc.


Side Dish pairing: As an appetizer, serve with melted butter, cocktail sauce, and/or crackers.

Need DINNER MUSIC?

Check out our Playlists on YouTube for perfectly themed music to set the ambiance of your meal! For this recipe, we recommend:Playlist: Tales from the Sea

Hot Smoked Oysters. Splash some Tabasco/hot sauce and smoked paprika on each scallop before placing on grill or smoker.

Garlic Smoked Oysters. Add half a teaspoon of minced garlic and dash of oregano on each scallop before placing on grill or smoker.

Teriyaki Smoked Oysters. Add a splash of teriyaki sauce and dash of ground ginger on each scallop before placing on grill or smoker.


120 views0 comments

Recent Posts

See All
© Copyright