I need guidance for Oysters.

Spey Rod

New member
I am an oyster lover. Smoked, grilled, fried or raw I love them. My wife has requested some smoked oysters to make some bisque. I am thinking an hour on low on the smoker and then finishing hot. Or perhaps Smoking @ 200 till done? These will be shucked and done on frog mats.

Any input appreciated.

I am making the 3 hour drive North to pick up my grill today.:D
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