Mark Thorson wrote:

> I rediscovered why I soaked them in olive oil while
> chilling them in the refrigerator. They come out of
> the barbeque dry -- not shriveled or wrinkled -- but
> with a dry surface. Soaking them in olive oil gives
> them a nice sheen and makes them richer.

Indeed. Marinating in oil afterwards is a key part of
my own method also.

Oysters are extremely wet. You pretty much have a choice
of cooking them quick on the grill or smoking them for
a longish timeframe until the surface dries out and
they start to firm up. This is the only way you get any
lasting smoke flavor. The oil helps restore their texture
a bit.

I will smoke them for an hour or more if I'm not in a hurry.
You have to keep them temp very low in that case or they
come out tough. So, cook time is inversely proportional
to pit temperature.

--
Mort