- 2 OZ of pecan chips - not blocks - chips.
- Using the seafood rack, lay the oysters in rows just like you are baking cookies. We're not using shells at all.
- Smoke for 30 mins @ 160.
- Open smoker, baste with garlic butter and squirt with Louisiana Hot Sauce
- Close smoker and smoke for another 30 minutes
- Make sure to eat them while they are warm.
Cajun Cooking World, LLC