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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean Ruff: So I tried my first tri-tip last night. I cooked it on the WSM at 350 until internal temperature was 125 and then seared for five minutes...

What chain has prime tri-tip at that price? Stater Bros has tri-tip on sale now for under $4/lb, but it's certainly not prime.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Poe: Brad, Interested in knowing how your brisket turned out. Since there are only two of us in the house I have been buying the smaller ones.. 4-6...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Marsh: Hey Qers. This goes out to everyone up and getting ready to put something on their smoker. Anyone ever separated the point and flat before...

I have never paid that much for tri-tips. They go on sale frequently and I usually spend $4 or $5/lb.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim M: I am planning to smoke a 4lb boneless pork loin this weekend. I was going to brine it using the recipe in the link below. However, the loin is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Davidd: after reading your posts about how terrible the charbroil was, I pulled my meat and put it on the gas weber and set it at low. the temp gauge...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Randy P.: Kirk, Leave the water pan out completely. Usually for me with a full lit chimney and no water pan I can keep temps above 300 for 4 or 5...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cole: Unless you cut it up into chunks less than 4-5 pounds, it's still going to be an overnighter cooking at 225-250 grid temps. There are...

Give it a try. What have you got to lose? It seems like it should work fine.

Use your meat thermometer and cook to about 135º internal. Tritip won't take long to cook; it's not like a brisket or pork butt that neads to break down connective tissue. You can also cook Tri-Tip hotter than 250 if you like, so you can leave the water pan empty.

Try this: Richard Johnson richardj@kamado.com newsletter@kamado.com West Coast Phone: 877-257-6871 or 619-819 5120 East Coast Phone: 877-627-2549 or 804-915-7411

2 chunks of wood is less than I use. Did you have the top vent open or closed? You should be cooking with it open. If it was closed, maybe the smoke got too concentrated and stale. But 2 chunks should not be too smokey.

I've used oak, pecan, and apple on pork. They all work fine, but I tend to use apple the most. I've never used peach.

Hmm. Tomorrow might be a good day to head over to Beach and Talbert. Maybe pick up a double-double while I'm there shopping for charcoal.

Kamado moved down to Ensenada. The last I checked, they had a locker somewhere in San Diegao. You could pre-order charcoal from them, and pick it up in Diego. I don't know if they have anything going on in Sacramento anymore.

Ive seen the Q300. It would probably be a good alternative to the Silver A. It's not portable, but the 2 burner config should make indirect cooking possible, although the food needs to be somewhat small and fit within the circumference of the circular burner. It's probably a great choice for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Whipple: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jane Cherry: If you have a self cleaning oven, you can put them in on that cycle. It works wonders for cast iron. I don't know if they will possibly...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kristian Karlsson: Hi, thanks for the answers. The thermometer said 160 but I havn't done the test onit so it might be faulty. I have also used a probe...