Gird up your loins and know how effectively you can use a smoker with a few best practises and calibrate it with the delectable smoked roast beef that is full of deep Smokey flavours and tender enough to be a thaw in your mouth.

Smoking a roast is the most authentic way to create a natural taste in beef. It concentrates the flavours over low heat. That brings tenderness and juicy textured roast to be dinner table and make it a centre of attention for everyone.

What is a smoker?

A Smoker is a cooking apparatus that consists of a long horizontal chamber, positioned next to a heat source, not directly above it. This gives the griller, the ability to adjust the heat and refill the fuel easily with wood and coals to the heat source without moving the food out of the way.

In a smoker, the firebox is attached to one side of the cooking chamber and supply heat and smoke exclusively to the food. Therefore, you will get smoked roast that is rich in flavours, tenderness and crispier on the outside.

It lets you make food at a low temperature for a longer period in a controlled, smoky environment. It is ideal for making barbeque and also known as an offset barrel smoker, pipe smoker or horizontal smoker.

There are plenty of several kinds of smoker grills available in the markets that are powered by many fuel options. These options include wood, charcoal, propane, electricity and pellets. Moreover, smokers are of different sizes from small electric units that are perfect for camping trips to large smoker rigs that can adequately satisfy an army.

Types of Smoker:

A smoker is broadly categorized based on direct heat and indirect heat. The meat smokers that are designed in such a way that the heat source is placed beneath the cooking grates allow you to smoke roast with direct heat. By contrast, the offset smokers enable you to smoke roast with indirect heat supported by alongside firebox. Both can be used efficiently to make barbeque with temperature control ability : 6 other types of Smokers: based on heat generation.

1. Charcoal Smokers

Charcoal smokers are more labour intensive than other types of smokers. They need more set-up and high attention towards cleaning and babysitting. These smokers usually come in a wide range of sizes and shapes. From bullet-shaped Weber’s Smokey Mountain to the stunning ceramic kamado ovens from the Big Green Egg.

These smokers used charcoal as a fuel to create heat and Smokey flavour to the roast. You can add woods to create extra smoke. Heat is controlled by the built-in dampers that allow the air intakes.

2. Pellet Smokers

Pellet Smokers are a mixture of oven and smoker. It can be controlled thermostatically like a normal kitchen oven and also provides the convenience of an electric smoker, with rich additional smoke to the meat from actual combustion.

You just have to plugin, set the temperature and let the smoker do its magic. However, it automatically supplies pellets of sawdust compressed into the firebox through an auger drill. You can create consistent heat and check the temperature through a built-in thermometer in the pellet smoker.

3. Stick Burners

These are word burning smokers and are the toughest type of smoker among all. But, once you master using them correctly, they will reward you with mouth-watering smoked roast. Stick burners need consistent attention during cooking and made of high-quality material and expensive as well.

They feature a temperature gauge and a smokestack with an exhaust damper. They are bulky and big enough to feed huge barbeque parties. A few offset smoker use a reverse-flow system with an above-mounted chimney, in which baffles are used to force the heat and smoke to circulate both under and over the meat. Whereas in a common offset smoker, the chimney is positioned opposite to the firepot.

4. Gas Smokers

Gas smokers use natural gas or liquefied petroleum gas when it comes to fuelling. They provide consistent heat through temperature controls but do not generate smoke. So, additional wood chips are used to give Smokey flavours to the meat. They are easy to operate and clean.

5. Electric Smokers

Electric Smokers do not involve actual combustion due to heating element to generate heat instead of combustible fuel. Whereas, wood chips are used to create Smoke. There is a water pan placed between the food rack and the heating element that generates water vapours and enhance the tenderness of the roast. Remember to check this water pan during cooking approximately after 45 minutes.

Most of the high-end models of electric smokers give the ability to set temperature and time through a Bluetooth app.

6. Kettle Grills

Kettle Grills are the live-fire cooking apparatus rather than an actual smoker. They are not made for low and slow cooking. They are easily and cheaply available and that’s why commonly owned. You can use it cleverly to smoke a roast with a little rearrangement of charcoals to one side of the grill with wood chips above them and a water pan on the cooking grates. Remember to have a meat thermometer to accurately cook a smoked roast.

How to Smoke a Roast in a Smoker

In this article, a simple recipe is provided that can make any type of roast to be loved by a smoker grill. Whether it is smoked rump, sirloin and top or bottom roast. Pursuing this recipe will enable you to have thinly sliced beef that can be served in mouth-watering sandwiches and while the roast holds its shape. You can follow the basic tips and can jealous your neighbours by hosting a delicious barbeque party.

Tips to smoke a roast:

Following are the steps.

Step 1

If you want to get excellent Smokey flavoured roast, then it also depends on the choice of wood such as the most commonly used are hickory, oak and mesquite. They give the most complimented flavour in the meat.

Step 2

Temperature control plays an imperative role in keeping the moisture and tenderness in your roast. Ideally, the temperature should stay in the smoker below 250 degrees Fahrenheit and the inner temperature of the roast must not be above 165 degrees Fahrenheit.

Step 3

If there is fat outside, leave it to let the roast moisten itself.

Step 4

When the roast is made, allow it to cool for 10 to 20 minutes in the foil before slicing.

Step 5

It is highly recommended to use a digital meat thermometer, to accurately monitor the internal temperature without opening the smoker.

Step 6

Follow the general rule of going low and slow in terms of time and temperature. Approximately, a beef roast with 3 to 4 pounds requires 4 to 6 hours for around 215 degrees Fahrenheit.


  • 3 lb beef roast
  • 1 tsp of pepper
  • 1 tsp of paprika powder
  • 1 tsp of garlic powder
  • 1 ½ tsp salt
  • ½ tsp of onion powder
  • Worcestershire sauce

Cooking Instructions

1. Placed an air probe thermometer:

probe thermometer

It is recommended to not rely on only built-in thermometers and set separate digital thermometer by digging a hole in the cooking chamber,

to maintain your stable and accurate tracking temperature around 225 Degrees Fahrenheit. Such a thermometer also notifies fluctuations as the charcoal burns down and the adjustment of airflow.

2. Prep your roast:

Simply give the roast a rub from top to bottom of Worcestershire sauce and then scrub the roast with the salt, paprika, pepper and onion powder along with garlic to give beef a classy roast flavour.

3. Fire up your smoker:

While the lid open, start your grill until the coals catch fire in the burn pot. Then preheat the smoker to 250 Degrees Fahrenheit.

4. Open the dampers and chimney baffles:

To better control the temperature of the smoker grill, airflow is important. Mostly smoker grills have specified intake baffles for oxygen. So, make sure to set them at the right time.

5. keep your temperature:

No adjustments to the baffles until you achieve a temperature that stabilizes between 225 to 250 degrees Fahrenheit. A perfectly smoked roast requires 4 to 5 hours or until the inner temperature of the roast reaches between 145 to 155 degrees Fahrenheit.

6. Add wood chunks:

It is recommended to add wood chunks rather than wood chips, as it will burn slower and consistently to add additional Smokey flavours to the meat.

7. Add moisture:

You can use the water pan and placed it on the cooking grates to add moisture and tenderness to the roast. It will protect the roast from drying out.

8. Serve:

Remove the roast from the cooking grill and let is to sit for about 15 to 20 minutes, covered with aluminium foil. Then you can slice up the roast separately or in sandwiches to enhance the joy of delectable smoked roast.

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