Well I didn't do these on the smoker, but on the Weber Gasser with spinach and fresh parm cheese. I raise my own small crop of about 1500 oysters every summer, and Saturday morning was the day to pull them up from the deep and get them back into the feeding zone on top of the water. I had several dozen that I had overwintered under a float at the dock, so they were clean (mostly) and ready to be shucked. In all we ate roughly 3 dozen for an appatiezer between my wife and I and our 3yr old and 6yr old. These oysters are all 3 year old stock, grown in the briny Damariscotta River- very salty and tasty. Thanks for looking!