Ingredients
2 cups wood chips, sawdust, or wood pellets (such as oak or a fruitwood like cherry)
One dozen freshly shucked oysters in their half-shell
1/4 cup/60 ml extra-virgin olive oil
Instructions
- Line a large, heavy-bottomed saucepan with a lid or Dutch oven with a double sheet of aluminum foil. Pour the sawdust over the foil.
- Carefully drain the liquid out of the oysters and drizzle about ½ tsp of olive oil over each oyster in the shell. Season with a little bit of salt and pepper as needed. Place the oysters in their shell so that they sit snugly between the wood pieces.
- Cover with a lid and heat on medium-high for about 8 to 10 minutes until you smell the smoke. Remove from heat and carefully open the lid. The oyster will have taken on a brownish-pink color and will be smoked. Discard any excess liquid that might have accumulated in the shell.
