Smoked Seafood Recipe
Ingredients
This basic recipe is appropriate for scallops, mussels, clams, prawns, oysters and shellfish.
Cold Smoke:
Start smoke (do not turn on heat) for approximately 1-6 hours, depending on the seafood products.
Preparation
Brush shellfish with oil
Place on oiled stainless mesh racks or oiled foil punched with small holes
Sprinkle with a little salt
Check the meat of the oysters and remove any hard pieces. Thick selfish should be placed on lower racks
Smoking Method:
Preheat the smoker to approximately 80°C (175°F). Close damper.
Place prepared seafood in the middle of the smoker.
Smoke cook for 1 - 2 hours. Cooking time may vary depending on weather and wind conditions.
Rotate racks halfway through cooking time. If smoking seafood with shells, it may take a little longer. Test frequently.
Doneness Test:
When seafood is cooked, the flesh should be slightly firm and appear opaque.
Ready to Serve:
Brush oil over seafood before serving.
Hot serve: serve immediately
Cold serve: refrigerate for an hour.
Accompany with crackers or dipping sauce.
Variety
Pack
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.
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