Food Smokers and Smoking Tips/Tricks/Techniques

Been mia for a bit, got wayyyy too many pages to try and catch up on haha

I did get a new toy in the mail, back out of town for work the rest of the week so hopefully this weekend

 

Was thinking of going this route as well. I still really need to get a new grill grate for my Weber. Gotta go back and find @Cold Iron post with his links for a few so I can go and order.

 

No shit. Hit me the other night as I was cooking asparagus on the Weber pre-sear and realized I didn’t have enough charcoal in grill. Need one of those half swing grates. There goes another 100 bucks

 

Sounds like an invitation for a repost to me.

 

I don’t have that problem with my offset.

 

Nah, I know what they’re called. Killa Grilla was one that I really liked but shipping kinda kills it. I think the other was ABC bbq or somethin

 

https://squareup.com/store/killagrilla/item/grate
This is the one I want. $75 but $20 for shipping.

 

That’s pretty cool. Would be nice to not have to lift the whole grate up to add fuel.

 

I had the Weber version on the drum smoker I made but I think my dad gave it to my uncle lol. I'll just get the upgraded Killa Grilla product. Plus, it's got a bad ass name haha

 

And now it’s pouring rain. FFS.

 

Pop up canopy

 

I ruined that a while back when I went in and it collapsed when rain started piling up on it and I didn’t notice it. Boom, down it came on top of the smoker. Lol

 

I love reverse sears on tri-tips. Come off smoker looking like not much has happened. Couple minutes on the gasser with GrillGrates and it plumps up nicely with great grill marks.

For those of you new to tri-tip, you may find you like it cooked more than other cuts. I like filet/ribeye/sirloin rare to med-rare, but tri-tip I like medium. I pull at 125 then sear. Finished out 135-140. I like the texture more than at 120-125.

 

Fo real! Every time it hits 120* in the smoker I look at it and I'm like uhhh there's no damn way this is 120! Sure as shit is every time though.

I think you may be right on the medium rare - medium for tri tips. Mine I did the other night was on the more medium side of a medium-rare cook and it was amazing. The ones I've had that are more med-rare and rare are good, but the texture isn't there. Almost more chewy to me

 

I use pellet pooper. Typically hour to hour and a half at 225 to get IT of 120-125. Then 2 minutes per side on gasser to sear.

 

Upped the thermometer to 125. Will try that.

 

Good call. Thinking on it now that he posted, my more rare tri tips always end up a bit more chewy. Go for the higher range of medium-rare and you'll probably be plenty happy. Pics when done.

 

Truth= I discovered my affinity for medium on tri-tip by accident. I had made dozens of rare or mid-rare tri-tips but got distracted once and left in smoker too long. Ended up liking it more. All other cuts need to still be barely dead for me to like them. Tri-tip is a strange cut I guess.