Rosemary and Garlic Smoked Pork Roast

Soak wood chips in enough water to cover, at least 1 hour before grilling. Drain wood chips after soaking.

Trim fat from pork roast. Combine 2 tablespoons snipped rosemary, garlic, olive oil, black pepper, and salt; sprinkle evenly over roast and rub in. Insert a meat thermometer into center of roast.

For a charcoal grill: Arrange medium coals around a drip pan; add 1 inch water to drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, just above the place where the meat will cook for a count of five using a count of "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half wood chips over coals; sprinkle 4 rosemary sprigs over chips. Place roast on grill rack over drip pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 1/4 hours. Add remaining wood chips halfway through grilling.

For a gas grill: Preheat an outdoor grill to medium-low indirect heat according to manufacturer's instructions and lightly oil the grate. (Add wood chips and rosemary sprigs according to manufacturer's instructions.) Place roast on a rack in a roasting pan. Cover; grill until meat thermometer registers 155 degrees F (68 degrees C), 1 to 1 1/4 hours.

Remove pork roast from grill; squeeze lemon or lime juice over roast. Cover with aluminum foil; let stand for 10 minutes before carving.