Shuck the oysters and release them from their shells, reserving all juices. Strain the juices through a fine sieve. Place the shucked oysters back into the shells with an equal amount of the strained juice per oyster.
Set the oysters on a bed of rock salt on a tray so they are sitting flat. Put the oysters into a cold smoking apparatus with the maple wood chips and smoke gently for 1 hour. Set the oysters aside in a container with the juices and reserve in the refrigerator until required.
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