The reason: neighbor generously gave me 1 homegrown chuck roast (means not purchased at a store-raised by neighbors father) and I will smoke just about whatever meat I can get my hands on. (Neighbor also gave a half bottle of marinade called allegro, suggested I put it on after smoking, I am reticent, that means reluctant to do this, will probably give marinade back to neighbor with about half of roast.) The plan as it sits now.... Get an aluminum pan and put a roasting rack in the bottom set the roast on. (we will not be covering the roast with aluminum foil in case you are wondering.) Coat the roast in olive oil. make slits to insert garlic cloves. cover with a rub of coarse salt and freshly ground peppercorns. Add sliced onions to pan and on top of roast. pour a small amount of water into bottom of pan to catch the juices to make a jous. Smoke with charcoal (start with briquett, use lump for main part of time. (limited lump charcoal)) and perhaps a light amount of hickory or apple chips. (it's what I have) I'm thinking about 8 hours (maybe less) at no more than 200-250 temp range. Shoot for internal of about 200. suggestions?????