Smoked Oysters With Olive Relish

• 1 1/2 cups hickory wood chips
• 1/2 cup chopped pitted kalamata olives
• 1/2 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
• 1/2 teaspoon freshly ground black pepper
• 24 large shucked oysters (on the half shell)
• 12 lemon wedges

1. Soak wood chips in water 1 hour; drain.
2. Combine olives and the next 6 ingredients (through pepper) in a small bowl.
3. 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 300u0b0. 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.

hickory wood chips, olives, tomato, fresh basil, extravirgin olive oil, capers, lemon juice, freshly ground black pepper, oysters, lemon wedges

Taken from www.myrecipes.com/recipe/smoked-oysters-olive-relish (may not work)