" > wrote in message
om...

<snipped everything so not to get flamed>

Gavin,

Good that you've taken the time to post to the group. To answer your
question re equipment, I have both an ECB and a Charbroil Deluxe H2O.
(Deluxe, ha, bloody ha!) I mostly (always) use the Charbroil.

The beef round roast is a simple cut to do, and it doesn't cost an arm and a
leg either. I used a lemon juice, EVOO, crushed garlic and some old apricot
chutney as an overnight marinade (go easy on the garlic. No more than 3
cloves) recently on a large rib cut that worked well. I personally avoid
salt on uncooked beef as I feel that it draw out the juices.

I did a 14 hour smoke recently using the restaurant charcoal with the
minimum of effort. It has a low ash content and some of the pieces are huge
and burn for hours.

You might want to check out alt.binaries.food. A lot of the regulars here
post pics of their equipment and smoked foods there, and it is a good source
of ideas.

Graeme (who has been looking everywhere for a windbreaker)