Not much to see with shellfish, not like there's the pink ring to ooh & ahh over but these were good just the same. Hubby loved them, I thought the smoke flavor was a little much for seafood. I put the mussels and the shrimp in a perforated pan and let 'em go at 200 for about half an hour to forty five minutes then took them off, tossed them with some butter and garlic and that was that. I'd do it again but I'd want to try something other than hickory, something more delicate if there is such a thing. Any recommendations? I'd also like to do some shark steaks or sword steaks as I think they'd hold up better against the aggressiveness of the smoke flavor.