Smoked Seafood

  • Shellfish
1684 days ago

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Bradley Smoker & Friends

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This basic recipe is appropriate for scallops, mussels, clams, prawns, oysters and shellfish.

Hot Smoke:

Try cold smoking for an hour or so and then  cook product in a dish to add a delightful light smoked taste.

Cold Smoke:

Start smoke (do not turn on heat)  for approximately 1-6 hours, depending on the seafood products.


  1. Brush shellfish with oil
  2. Place on oiled stainless mesh racks or oiled foil punched with small holes
  3. Sprinkle with a little salt
  4. Check the meat of the oysters and remove any hard pieces. Thick selfish should be placed on lower racks

Smoking Method:

  1. Preheat smoker to approximately 80°C  (175°F). Close damper
  2. Place prepared seafood in the middle of the smoker
  3. Smoke cook for 1 - 2 hours. Cooking time may vary depending on weather and wind conditions.
  4. Rotate racks halfway through cooking time. If smoking seafood with shells, it may take a little longer. Test frequently.

Doneness Test:

When seafood is cooked, the flesh should be slightly firm and appear opaque.

Ready to Serve:

  • Brush oil over seafood before serving.
  • Hot serve: Serve immediately
  • Cold serve: Refrigerate for an hour.
  • Accompany with: crackers or dipping sauce.