Rub the roast with your choice of bbq spices so it's completely covered on all sides. Remove roast from the fridge about 20 minutes before you bbq, to bring it to room temperature.

Start your gas bbq on high heat, turn all the burners on until the temperature reaches around 200°C/400°F.

Grab a large handful of your Mesquite/Hickory wood chips and place into the smoker box. Place the smoker box in the bbq and allow to heat up until it starts to smoke. You are now ready to place your meat in the bbq.

The meat is not to be roasted over flames. I suggest to turn off half your bbq and place your meat over the part of the grill that is turned off. Close the lid and maintain temperature at 200°C/400°F.

Cook for the recommended amount of time for rare, medium or well-done meat. The guide for boneless beef, veal or lamb roasts cooking at 200°C/400°F is as follows;

Rare: 20 minutes per 500g meat - internal temp 60°C

Medium: 25 minutes per 500g meat - internal temp 65-70°C

Well-done: 30 minutes per 500g meat - internal temp 75°C

When the roast is done, remove and cover with foil and allow to rest for 10-15 minutes before serving. If you don't, the meat will lose its juices and be hard and dry, and you will blame my recipe instructions!