Smoked Oysters with Olive Relish

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 2 tablespoons basil fresh chopped
• 0.5 cup kalamata olives pitted chopped
• 1 tablespoon juice of lemon fresh
• 12  lemon wedges 
• 2 tablespoons olive oil extra-virgin
• 1.5 cups hickory wood chips 
• 0.5 cup plum tomatoes peeled seeded chopped
• 24 large shucked oysters on the half shell

Equipment

• bowl
• frying pan
• knife
• grill
• aluminum foil

Directions

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 30
4. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.
5. Place pan on heat element on heated side of grill; add wood chips to pan.
6. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill.
7. Pour 2 cups water in pan.
8. Place grill rack on grill.
9. 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.