Looking Great, Johnny !
Tri Tip works great on the WSM. Cook at 275 (or so) till 120 internal temp, then sear over coals on kettle. Could also do the sear over the WSM bottom section if you temporarily place a cooking grill over it.
If you get some (or already have some) Coastal Red Oak, you'll be golden.
BTW, during our last CBBQA BBQ101 class, we cooked the tri tip per above. Oh... it was on a 18" WSM with leaks galore. Worked just fine.
That 120 will become close to 130 by the time you finish the reverse sear.
While other woods are delicious, only Coastal Red Oak (aka Live Coastal Oak) will add that Santa Maria flare we so enjoy.
Member and Non-Members alike. California BBQ Institute (The educational arm of CBBQA)