So I decided to try smoking a roast. Started with a beautiful Black Angus Sirloin Tip Roast straight from my farm. Rubbed it with Montreal steak spice and a venision rub mixture. Then let that baby sit in the fridge over night wrapped Fired up my Weber 22.5 Kettle with Royal Oak charcoal and Apple wood/Jack Daniels oak barrel chips. Threw the roast on over a tray of water with some whiskey added too it. An hour later I threw on two cob of fresh sweet corn that I pulled back the husks and brushed with butter and seasoning then tied closed. as well as a tray over potatoes, green peppers, red peppers and onions. Here is another hour later. Moved the veges over to the hot side of the grill to get a bit more color too them. Also cut the roast in half The finished product ready to serve. In total the meat was on for 3.5 hours to an IT of 140. Turned out beautiful. I cut the roast in half and we had half for dinner. The other is sitting in the fridge for slicing this afternoon when I get home from work. Thanks to SMF members for all the tips I think this smoke went very well. Now to plan the next for the weekend.