Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 325°F (163°C) on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (163°C) on the indirect side.
Prep. Prepare the stuffing mix according to the package instructions.
Place a skillet on the hot side of the grill. Add the sausage to the skillet and cook until brown and cooked through, breaking it up as it cooks. Remove the sausage from the grill, drain the fat, and set aside.
Core and peel the apple then roughly chop.
Roughly chop the dried cherries and finely chop the pecans. Mix the chopped cherries, peans and apples and the sausage into the stuffing.
Place the roast on a pizza pan or in a roasting pan (this will help contain the stuffing as well as make it easier to move the roast to and from the grill). Season the pork crown roast with kosher salt and ground black pepper (for a 5-pound (2.7 kg) roast, use about 2 1/2 teaspoons salt and 1 1/4 teaspoon pepper). Add as much stuffing as possible to the center of the crown roast, mounding the top. The remaining stuffing can be cooked in a separate baking dish according to the package directions. Note: As an alternative preparation method, you can cook the roast and the stuffing separately then add the stuffing to the center of the roast just prior to serving. If you are cooking the roast without the stuffing be aware that the overall cooking time will be slightly shorter.
Add 2-3 chunks of your favorite smoking wood to the charcoal for additional smoke flavor. If you’re using a gas grill, fill a smoking box or a smoking pouch with wood chips and add to the grill according to the manufacturer’s instructions.
Cook. Place the roast on the cool side of the grill, positioning it as far from direct heat as possible. Cover the grill and allow the roast to cook until the top of the stuffing is golden brown, approximately 30 minutes. Cover the stuffing with aluminum foil, cover the grill, and allow the roast to continue to cook until it reaches an internal temperature of 130°F (54°C), approximately 1 1/2 hours (note: a good remote thermometer such as the Thermoworks Smoke is a great way to monitor the meat’s internal temperature while attending to other matters).
As the roast cooks, whisk together the maple syrup, balsamic vinegar, and Dijon mustard in a small bowl. Once the roast reaches an internal temperature of 130°F (54°C), baste the outside of the roast with the maple-balsamic glaze then cover the grill and repeat the glazing every 5 minutes until the roast reaches an internal temperature of 140°F (60°C).
Serve. Remove the roast from the grill. Gently work a spatula under the roast and move it to a serving platter. Present the stuffed crown roast to your guests before slicing and serving.

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