rotisserie beef roast? To smoke or not to smoke?

Discussion of traditional "low & slow" BBQ and high heat Grilling using the following heat sources: charcoal, propane, natural gas and wood. Discuss all equipment, merchandise and outdoor cookin in general, hints, tips, tricks & techniques, success, failures etc.

Moderator: BBQTalk Moderators

Post Reply
seang54
Dishwasher
Posts: 1
Joined: Sun Aug 23, 2009 12:58 am
The middle number please (3): 3
Antispam: No

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...

Marinade
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?

Post Reply