Anyone who thinks they don’t like oysters should try a freshly smoked oyster with this bright sauce before they fully swear them off. These are divine.

Total Time:  20 minutes
Servings: 6


  • Alder Smoking Chips
  • 12 fresh large Oysters
  • ¼ cup Champagne Vinegar
  • 1 Lemon, juice and zest
  • 1 Shallot, minced
  • 1 Tbsp Parsley, chopped

Chef's Tip

No need to shuck these oysters before you smoke them. The heat from the grill will make them easier to open at the end.


  1. Preheat a charcoal grill, allow the coals to develop white hot.
  2. Remove any barnacles, etc from the oysters and rinse under cool, fresh water.
  3. Add a handful of smoking chips to the coals and place the oysters on the grill, cup side down. Place the lid on the grill.
  4. Cook 5 minutes, then add another round of chips. Cook for another 5 minutes.
  5. Remove oysters from the grill and allow to cool a little before handling – 2-3 minutes.
  6. While the oysters cool, make the sauce. Combine vinegar with the lemon juice, zest, shallot, and parsley in a small bowl.
  7. Most of the oysters will have opened slightly. If any have not, use a shucking knife to finish the job by popping open the shell and discarding the top.
  8. Top each smoked oyster with some sauce and serve immediately. A little bit of your favorite hot sauce – optional.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Alder Smoking Chips

Alder Smoking Chips