I wouldn’t waste your time on that, to be honest. They’ll turn in to smoke flavored rubber, at best.

I think your best bet would be to incorporate them in to some kind of hot dip, and then cook the dip on the smoker.

 

If you try this, don't leave the cooked ones in very long. Think outside the "jerkey/dried fish" box. Cold smoke or pre-smoke steaks, chops, chicken parts .. anything really. Then bring those pre-smoked items into the kitchen and cook them off normally. You could also hit grocery outlet and pick up some discounted cheese and play with cold smoking that. There are so many possibilities.

 

In a saute pan melt a good amount of butter, add a large tablespoon of garlic, juice of half a lemon, and a drop of liquid smoke. Cook shrimp to opaque. Not quite what you were wanting but delicious none the less........

 

You forgot the few dashes of pepper sauce 🍤🍤🌶🌶

 

Friends don't let friends cook with liquid smoke!

 

Serious Eats must have a long list of enemies then. LOL
https://www.seriouseats.com/search?term=liquid+smoke

But yes, I get your point. Nothing like the real deal.:wink:

 

I wonder if you could cold smoke the butter then saute the shrimp in that?

 

I have cold smoked butter before. This would work.

 

Blasphemy I say!

 

I would think a smoke tube would be good for this - since you could do at lower temp?