WSM/Tri-tip Success!


 
Marty Owens

Marty Owens

TVWBB Fan
So I have been having issues with WSM temp control and now on my 4th time cooking on it I was finally able to control temps with a few tweaks. Had air leak problem around the lid that I corrected with aluminum foil and started with less charcoal. The WSM ran about 235º while I smoked the tri-tip to an internal temp of 135º and then was able to bring the WSM up easily to 300º to do the shrimp and garlic toast while the tri-tip rested.


-----

The tri-tip was seasoned heavily with Tatonka Dust, the shrimp was seasoned with Mad Hunky Hot Whang and used cherry Mojo Bricks. The meal was delicious!


-----


-----


-----


-----


-----


-----


-----

Plate color sure effects presentation!



Thanks for looking!
 
Great meal.

have you checked to make sure the WSM is round? Mine was not round when I first purchased it. I straightened it out by dropping the center section on a carpet floor a few times.
 
You shouldn't have that many leakage issues that require that much foil. I would imagine Weber would be interested in this photo and would help to correct those issue if for nothing else to protect their reputation for quality. I would address those issues with Weber if possible.

The Tri Tip looks fantastic!
 
w0w!
I don't think I've ever seen a tri that BLACK before, what in that Tonka rub??? Insides looks like...perfect!!
 
Jim Lampe said:
I don't think I've ever seen a tri that BLACK before, what in that Tonka rub?
Click to expand...

The black is because it is a charcoal base seasoning, here is how it described on the seasonings website - "Tatonka Dust has an unique flavor - it is Worcestershire powder, soy sauce powder, and a charcoal seasoning base mixed with onion, garlics, peppers, salts and some other secret spices that blend together perfectly for that one of a kind flavor."
 
You must log in or register to reply here.

 

Back
Top