Name: Smoked Oysters with Olive Relish
Total time: 1 h 45 min
Yield: 6 servings (serving size: 4 topped oysters and 2 tablespoons relish)
Ingredients: 1 ½ cups hickory wood chips; ½ cup chopped pitted kalamata olives; ½ cup chopped seeded peeled plum tomato; 2 tablespoons chopped fresh basil; 2 tablespoons extra-virgin olive oil; 1 tablespoon capers; 1 tablespoon fresh lemon juice; ½ teaspoon freshly ground black pepper; 24 large shucked oysters (on the half shell); 12 lemon wedges

Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 300°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Place grill rack on grill. Place the oysters on grill rack over foil pan on unheated side, and close lid. Cook for 9 minutes; remove oysters from grill. Top each oyster with 1 1/2 teaspoons olive mixture; serve immediately with lemon wedges.

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Smoked Oysters with Olive Relish

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