How long does it take to hot smoke oysters?

Smoke the shucked oysters at 110°C (230°F) for 30 to 40 minutes until golden. Then pour off the liquid, turn the oyster meat over and smoke for a further 10 to 15 minutes to colour the undersides.

Can you smoke oysters in the shell?

Yes, on the half shell. Shuck the oysters, keep a little of their liquor in the shell and set them on the rack in the Charlie Oven about two thirds of the way up, away from the charcoal. The shell holds the juices while the smoke works on the meat. Unshucked oysters steam shut inside the shell and take on very little smoke.

What temperature do you smoke oysters at?

110°C (230°F). Set the Charlie Oven vents so it holds there, add a chunk of cherry wood to the charcoal and give the oysters 30 to 40 minutes, then turn them and smoke for 10 to 15 minutes more. Any hotter and they tighten and dry out before the smoke has done its work.

Where should the oysters go in Charlie?

Put them on the Charlie Oven Cooking Rack about two-thirds of the way up the oven, well away from the coals. Keep any oysters from sitting directly over the charcoal, as the direct heat will overcook them.

What wood is best for smoking oysters?

Cherry wood is the recipe's choice, as it gives a mild, sweet smoke that suits oysters. Other fruit woods such as apple or pear also work well if you want a different flavour. You only need one chunk.

What can I do with hot smoked oysters?

Eat them straight from the shell while they are warm, or use them in other dishes. They work well in pies and pasta, and the recipe suggests a beef shin and smoked oyster pie.

Outdoor Cooking & Charcoal Oven Recipes / Seafood

Cooked in the Charlie Charcoal Oven

Hot Smoked Oysters

Name: Hot Smoked Oysters
Prep time: 10 min
Cook time: 55 min
Yield: 4 to 6
Cuisine: British
Ingredients: 12 to 18 (3 per person) Fresh oysters; 1 chunk of cherry wood (or other fruit wood)

Oysters and a little cherrywood smoke. A short ingredient list lets the shellfish's flavour come through, with Charlie adding a gentle smoky note. Allow three per person for a starter and serve them warm.

Dan Channing WilliamsCharlie Oven Customer

Smoke

Prep10 minutes

Cook55 minutes

Serves4 to 6

DifficultyAdvanced

Oven temperature110°C (230°F)

RackCharlie Oven Cooking Rack on the upper rack, away from the coals

CharcoalA quarter of a football of good quality lumpwood charcoal

Ingredients

12 to 18 (3 per person) Fresh oysters
1 chunk of cherry wood (or other fruit wood)

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00
Charlie Oven Tongs 55cm$46.00

Method

Setting up Charlie

Load a quarter of a football of lumpwood charcoal into your Charlie Oven, arranged at the back. Light it and allow it to settle.
Set the oven to 110°C (230°F) by adjusting the vents.
Place a chunk of cherry wood (or other fruit wood) on the charcoal.
Position the cooking rack about two-thirds of the way up the oven.

Shuck the oysters, leaving some of the liquid in the shells.
Once the wood is smoking, arrange the oysters on the cooking rack about two-thirds of the way up the oven. Avoid placing any directly over the coals.
Cook for 30 to 40 minutes until the oysters have taken on a lovely golden hue.
Pour off any additional liquid in the shells and turn the oyster meat over. Smoke for a further 10 to 15 minutes until the undersides have some colour.
Eat straight away or use in other dishes such as a beef shin and smoked oyster pie.

Tips

Cherry wood gives a mild, sweet smoke flavour that pairs well with oysters.
Keep the oysters away from direct heat over the coals to avoid overcooking.
Use smoked oysters in pies, pasta dishes, or simply enjoy them straight from the shell.
Experiment with different fruit woods like apple or pear for varied smoke flavours.

More recipes

The cook

Dan Channing Williams

Charlie Oven Customer

More recipes from Charlie customers

Frequently asked questions

How long does it take to hot smoke oysters?

Smoke the shucked oysters at 110°C (230°F) for 30 to 40 minutes until golden. Then pour off the liquid, turn the oyster meat over and smoke for a further 10 to 15 minutes to colour the undersides.
Can you smoke oysters in the shell?

Yes, on the half shell. Shuck the oysters, keep a little of their liquor in the shell and set them on the rack in the Charlie Oven about two thirds of the way up, away from the charcoal. The shell holds the juices while the smoke works on the meat. Unshucked oysters steam shut inside the shell and take on very little smoke.
What temperature do you smoke oysters at?

110°C (230°F). Set the Charlie Oven vents so it holds there, add a chunk of cherry wood to the charcoal and give the oysters 30 to 40 minutes, then turn them and smoke for 10 to 15 minutes more. Any hotter and they tighten and dry out before the smoke has done its work.
Where should the oysters go in Charlie?

Put them on the Charlie Oven Cooking Rack about two-thirds of the way up the oven, well away from the coals. Keep any oysters from sitting directly over the charcoal, as the direct heat will overcook them.
What wood is best for smoking oysters?

Cherry wood is the recipe's choice, as it gives a mild, sweet smoke that suits oysters. Other fruit woods such as apple or pear also work well if you want a different flavour. You only need one chunk.
What can I do with hot smoked oysters?

Eat them straight from the shell while they are warm, or use them in other dishes. They work well in pies and pasta, and the recipe suggests a beef shin and smoked oyster pie.