Wash the oyster mushrooms and pat them dry. Be Careful not to break them apart. Prepare your grill as usual. If you’re using charcoal, let the coals burn down completely before adding your soaked wood chips. If using a gas grill, add the soaked wood chips when ready. When your grill is at medium heat, add the soaked wood chips and close the grill. When the grill starts to produce a good smoke, add the whole oyster mushrooms directly on the grill rack. Close the grill lid and smoke the mushrooms until cooked, approximately 20 minutes, flipping the mushrooms a few times during the process. While the mushrooms are smoking, heat the peanut oil to 350 F and hold it at that temp. After the mushrooms are cooked, remove from the grill and let them cool. They should have a good smoke flavor and color. They may be bitter after smoking but don’t worry, the next step will take care of that. After the mushrooms have cooled, soak them in the bowl of water for a few minutes. This will remove any bitterness from the smoke and help the cornmeal stick to the mushroom. One bunch at a time, remove the mushrooms from the water, shake off excess water and put them directly into the cornmeal. Coat the mushrooms well but do not pack the cornmeal on. Shake off the excess cornmeal and slowly drop them into the hot peanut oil. Fry the mushrooms just long enough for them to become crispy, approx. 1-2 minutes. Let them cool on a rack or towel. Season them with salt and black pepper. Dip the crispy oyster mushrooms in the Alabama White Sauce and enjoy.