Makes 6 servings
3 Tbs fresh thyme leaves
2 garlic cloves, peeled
1 1/2 tsp dried oregano
1 tsp coarse kosher salt or sea salt
2 Tbs fresh lemon juice
1 /2 cup olive oil
1 well trimmed 2 1/2 to 2 3/4 lb trip-tip beef roast

3 cups oak, mesquite or hickory wood chips, soaked in water 1 hour and drained

Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor (I just used used my regular one)
until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce
to taste with pepper and transfer to bowl. Can be made 1 day ahead. cover and chill. Bring to room temperature before serving.

Sprinkle roast generously on both sides with salt and freshly ground pepper. Let stand at 30  minutes and up to 2 hours

Prepare barbecue (medium-high heat).

If using gas grill:
Wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over.
Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128 degrees to 135 for medium rare, turning roast occasionally, about 13 minutes.

If using charcoal grill:
Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over.
Move roast to spot on grill where heat is indirect and medium-hot. cover grill and cook until thermometer inserted into thickest part of roast registers 128 to 135 degrees for medium-rare, turning roast occasionally, about 13 minutes.

Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve, passing sauce seperately.