Sage and Apple Wood Smoked Crown Roast of Pork

  • Prep Time
    2 hours
  • Cook Time
    2 hours
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 1 x Weber Firespice Smoking Wood- Apple Wood Chunk
  • 1 x crown roast of pork (14-16 points, approximately 2.9kg)
  • 2 tablespoons olive oil
  • 4 tablespoons sage chopped
  • Salt and Pepper


Step 1
Soak your Apple Wood Chunk for two hours in water.

Step 2
Set up your kettle for indirect normal fire cooking method. Light your Heat beads either by using the supplied charcoal baskets or a chimney starter.

Step 3
While the barbecue is heating, prepare the crown roast of pork.

Step 4
Remove the pork from the fridge and rub the olive oil, sage, salt and pepper all over the pork.

Step 5
To help prevent the bones from burning, wrap aluminum foil individually around the bones.

Step 6
Once the coals are ashed over, separate the baskets using tongs. Place drip trays between the two fires- must be large enough to catch all of the drips. Place the cooking grill on the barbecue with the grill handles directly over the fires.

Step 7
Place the pork roast in the centre of the cooking grill. Ensure all vents are open and place the lid on.

Step 8
Cook for approximately 2 hours or until done to your liking.
Serve the roast with vegetables, or salad of your choice.