Well, i followed the old recipe I found in the archives. The pics look great, but they ended up overcooked. Operator error. THe recipe had large oysters. Mine were mixed, but only a few would be considered large. Therefore the 3 hour cook at 250*-300* resulted in dried up, overcooked oysters - flavor was good.
Recipe (from Gretl):
Pint of oysters (large), drained, but not washed. Place in bowl with 1/4 cup olive oil, add 2 heaping tsp. minced garlic and a hvy dash of hot sauce. Mix well. Place on a bed of rosemary on a rack. Place this over a drip pan filled with 1" white wine. Cook, indirect with alder (I used pecan) chips at 250-300*. She cooked hers for 3 hours. Too long for less than large oysters.
Other mistake I made was only about 1/2 inch of white wine which cooked away and charred. The egg smelled great while cooking (pecan smoke and rosemary).
Anyway - will definitely try again. Larger oysters, lower temp, more wine or dilute with water, and probably less time.
Here are the pics:
No pics of finished oysters as I had already downloaded the first ones.