Step 1

Heat a skillet over medium-high. Place the 4 bacon halves in the skillet and cook until quite crispy. Drain on paper towels and set aside.

Step 2

Place the softened butter in a medium bowl. Crumble the bacon and add it to the bowl. Mince the garlic and add to the bowl. Add the parsley and mix all together with fork until well blended. Place the butter on a sheet of plastic wrap in a log shape that is approximately 1 inch in diameter. Roll the butter in the wrap tightly to form a cylinder. Twist the ends tightly. Place the compound butter in the freezer while you preheat the smoker and shuck the oysters. The butter needs to be cold enough to slice into coins.

Step 3

Set up your smoker by placing a combination of water and dry white wine in the water bowl. Place the wood chips in the tray. Open the top vent and preheat the smoker to 200°F – 225°F.

Step 4

Shuck the oysters and place them carefully on sheet trays without spilling the liquid or crowding the oysters. If they were previously shucked by your fish monger, place the oysters in the deep halves of the shells and pour a little of the oyster liquor on them.

Step 5

Take the compound butter out of the freezer. Unwrap it and cut into 1/4 inch thick coils. Place a coin of butter on top of each oyster. Place the sheet trays carefully into the smoker. Smoke for 30 minutes and check for a slight cook on the oysters. You want them a little smoky with curled edges and melted butter. Continue to smoke at 15 minute intervals until the desired cook is achieved, being careful not to dry the oysters out.

Step 6

Serve the oysters with lemon wedges. For a nice presentation, you can place table salt on a platter and nestle the oysters into the salt to hold them in place. These smoked oysters pair nicely with glasses of cold Sauvignon Blanc or Proseco.