Name: Gourmet Electric Smoker Oysters
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: US
Ingredients: 1 cup cherry wood chips, soaked in water for 30 minutes and drained; 12 fresh oysters in shells, scrubbed clean; 2 pinches sea salt; 1 tablespoon Worcestershire sauce, plus more for serving

Oysters

Electric Smoker Smoked Oysters

Aug 2, 2025
by Adrienne Huels
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

10 mins
COOK TIME

1 hrs 30 mins
TOTAL TIME

2 hrs
SERVING

4 People
VIEWS

0

Embark on a culinary adventure with these exquisitely smoked oysters, a testament to simplicity and profound flavor. Fresh oysters, gently kissed by smoke after a delicate marination in their own briny liquor, offer a taste experience far superior to their canned counterparts.

Ingridients

Adjust Servings

1 cup cherry wood chips, soaked in water for 30 minutes and drained

12 fresh oysters in shells, scrubbed clean

2 pinches sea salt

1 tablespoon Worcestershire sauce, plus more for serving

Nutrition

Carbohydrate

9 g
Cholesterol

75 mg
Protein

14 g
Saturated Fat

1 g
Sodium

320 mg
Fat

4 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Smoker: Preheat an electric smoker to 225°F (110°C) following the manufacturer's instructions. Add the soaked and drained wood chips to the smoker box. (approximately 10 minutes)

02

Step

Shuck and Marinate: Carefully shuck the oysters, reserving the bottom shells and discarding the top shells. In a bowl, combine the oysters and their natural juices (liquor). Add the sea salt and allow to marinate. (20 minutes)

03

Step

Prepare for Smoking: Gently drain the oysters, discarding the salty liquor. Nestle each oyster back into its cleaned bottom shell.

04

Step

Smoke the Oysters: Arrange the oysters in their shells directly on the preheated smoker grate, ensuring they are evenly spaced. Smoke for approximately 1 ½ hours, or until the edges of the oysters begin to curl and they have absorbed a rich, smoky flavor.

05

Step

Serve: Carefully transfer the smoked oysters in their shells to a serving platter. Add a dash of Worcestershire sauce to each oyster just before serving. Serve immediately and enjoy!

For a bolder smoke flavor, try using hickory or mesquite wood chips instead of cherry.
Ensure the oysters are fresh and tightly closed before shucking. Discard any that are open or have a foul odor.
The smoking time may vary depending on the size and type of oysters, as well as the smoker. Check for doneness after 1 hour and adjust accordingly.
Serve these smoked oysters as an appetizer or as part of a seafood platter. They pair perfectly with a squeeze of lemon or a dash of hot sauce for an extra kick.
To ensure your wood chips produce a consistent smoke, pre-soak them in water for at least 30 minutes before adding them to the smoker.

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Adrienne Huels

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.