rotisserie beef roast? To smoke or not to smoke?

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rotisserie beef roast? To smoke or not to smoke?

Post by seang54 » Sun Aug 23, 2009 1:08 am

Hi I'm new here and have been grilling for a few years but recently just became obsessed with it...I've just bought some different kinds of wood chips and was wanting to smoke something for the first time on my grill. I got a nice roast that I'd like to try it out on but not sure what kind of wood to use.

I'm currently using this as a marinade overnight...

2 cups of red wine – (500ml)
1 cup of red wine vinegar – (250ml)
1/3 cup of olive oil – (75ml)
5 tsp of dried rosemary – (25ml)
7 cloves of garlic, crushed
3 tsp of dried thyme – (15ml)
3 x bay leafs
2 tsp fresh green peppercorns (10ml)
2 tsp of pepper (10ml)

Then I'll probably make a simple rub of cracked black pepper and kosher salt for the outside, but the question I have is should I smoke it as well? What wood chips should I use? Apple? Cherry? Hickory? a combination of two?

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