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  • David Skarin

Smoked Oysters with a Compound Butter

Updated: Jan 21, 2021

If you’ve never had oysters, raw or cooked, I highly suggest giving them a try. Also, if you’re looking for any reason other than they are delicious, they are also an aphrodisiac. So, there’s that!

I know that the texture can throw some people off so I decided to smoke these to help firm up the texture while adding an additional flavor profile. Along with the smoke, I made a compound butter that the oysters cooked in as well. These came out absolutely amazing!

For the record, my kids would not touch these for the life of them, but our guests raved about them. Definitely more of an adult appetizer.


Fast Facts

Category: Seafood

Cut: Oysters

Weight: 12 oysters, shucked

Grill: Traeger

Prep time: 15-20 Minutes (I am not fast at shucking oysters)

Estimated Cook Time: 15-20 Minutes

Actual Cook Time: 15 Minutes

Total Time: 30-45 Minutes

Estimated Cooking Temperature: 225° Fahrenheit

Actual Cooking Temperature: 225° Fahrenheit

Location of Purchase: Chula Seafood - – local fish market

Cook Date: October 17, 2020


Ingredient List

  • Oysters – I cooked 12 but the quantity is up to you

  • Compound Butter (unsalted butter by itself works nice as well)

  • Grated Parmigiano-Reggiano Cheese

  • Optional: Hot sauce of choice

Supply List



Step 1: Preheat your smoker to 225° Fahrenheit.

Step 2: While the smoker preheats, shuck your oysters. Be careful, suggest using a dish rag to hold the oyster to keep it from slipping.

Step 3: Top each oysters with about 1 teaspoon of the compound butter along with a sprinkle of cheese.

Step 4: Smoke for about 15-20 minutes until butter is melted and warm.

Step 5: Remove and serve immediately. Top with hot sauce if desired.


Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)


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