Directions
- Preheat Pit Boss Grill or Vertical Smoker to 180°F
- Place the shucked oysters on the upper rack and cold-smoke for 15-20 minutes
- While the oysters are smoking, combine shallot, red wine vinegar, champagne vinegar, Thai chili, cucumber, and salt to create the herb mignonette sauce
- Remove the oysters from the grill and place them on a prepared dish of rock salt or ice
- Place the oysters in the refrigerator for about 20 minutes to chill
- Garnish with the mignonette sauce and fresh dill, and serve immediately!
