Smoked Oysters

Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

  • About


  • 12 unopened Sydney rock oysters
  • 1 kg (2 lb 4 oz) peach timber or apple timber


Shuck all the oysters and put on a fine metal rack. To build a smoker, take a deep oven tray and build a small fire in it with the timber. Smother the fire by putting a flat tray on top of the deep tray, locking in all the smoke. Lift off the flat tray and put the wire rack with the oysters on the smothered fire. Replace the flat tray to lock in the smoke. Leave for 20 minutes and then remove the rack and oysters and build another small fire in your deep tray. Repeat the process twice more, until the oysters are smoked to your taste. Put the smoked oysters in the fridge to chill.