1. 2 OZ of pecan chips - not blocks - chips.
  2. Using the seafood rack, lay the oysters in rows just like you are baking cookies. We're not using shells at all.
  3. Smoke for 30 mins @ 160.
  4. Open smoker, baste with garlic butter and squirt with Louisiana Hot Sauce
  5. Close smoker and smoke for another 30 minutes
  6. Make sure to eat them while they are warm.

Nick Maggio
Cajun Cooking World, LLC

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