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