A little barbecue postcard from Martha's Vineyard. Last night I smoke-roasted local oysters with oak chips and truffle butter. In a nutshell, you shuck the oysters, place a teaspoon of truffle butter or regular butter in each, and indirect grill the oysters with soaked wood chips on the coals just long enough to bubble them in the shells. (8 to 12 minutes.) There may be better tasting oysters somewhere, but I haven't tasted them yet. What I want to know is how YOU grill or smoke oysters.