Hot Smoked Oysters
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Time to read 1 min
Hot Smoking the Charlie Oven Way
Prepare to be blown away by the incredible smoking capabilities of the Charlie Charcoal Oven! With just a piece of fruit wood added to the charcoal, your dishes will be infused with a subtle yet tantalizing aroma and an extra layer of mouth-watering flavour. Get ready for a cooking experience like no other!
Charlie customer Dan cooking oysters in his Porcini Charlie Oven
10 min
30-40 min
4-6 pers
Main
United Kingdom
Ingredients
Fresh oysters
Cherry Wood
Directions
Step 1
Set up the Charlie to 110ºC / 225ºF with the coal pile arranged at the back of the oven. Place a chunk of wood on the charcoal, I used cherry for these.
Step 2
Shuck the oysters leaving some of the liquid in the shells.
Step 3
Once the wood is smoking arrange the oysters on the cooking grate about 2/3 of the way up the oven. Avoid having any directly over the coals.
Photos from Dan, Charlie Customer.
Step 4
Cook for 30-40 mins and then check, they should have taken on a lovely golden hue.
Photos from Dan, Charlie Customer.
Step 5
Pour off any additional liquid in the shells and turn the oyster meat in the shells and then smoke for a further 10-15 mins until the undersides have some colour.
Step 6
Eat straight away or use in other dishes, such as a beef shin and smoked oyster pie … the world quite literally is your (smoked) oyster!
Enjoy!
Dan at the Charlie Oven Fish and Seafood Masterclass.