Total Time
Prep 10 mins
Cook 15 mins

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker.

Ingredients Nutrition

  • 12 oysters, shucked on half shell
  • 1 tablespoon olive oil
  • 50 g bacon
  • 14 cup mesquite wood chips


  1. Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
  2. Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
  3. Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.