Very similar to my recipes I posted here a while back.
Except shuck and out in container  add 1 teaspoon olive oil to 25 muscles.. this stops them getting a dry leather texture
 mix well the throw a few generous good gluggs of sweet chilli sauce mix in well , leave in fridge over night for best results.
Or lay out on racks or in shells (racks better cause get more to each shelf)

 Also nice is hickory smoked BBQ sauce instead of the sweet chilli

 And dont use manuka.. use apple or feijoa,  or grape or mixture  with a bit of hickory or oak mixed in.

 addng extra flavours unnecessary can mess up the flavours of the finished product very easy.
Flavours are like colours, mix to many together and end up with a diry brown mess

 smoke for around 45 to 50 deg for about 1hr.. then turn them and smoke another 30/ 45 mins