[wuykats]

Finally got around to posting this.  Last spring we had a luncheon after church to celebrate our priest's 25th
anniversary of his ordination.  We anticipated 300+ people would attend, (nothing like free food to bring out
a crowd) so 150 lbs would give everyone a sizable portion.  Sloshed the tri-tips around in some white zinfandel,
and the rubbed on the seasoning and stuck 'em in the grill/smoker.


Got most of them on the bottom 2 racks, we saved a few for those of us that like rarer meat  We put them on the
third grill about 10 or 15 minutes behind the others.


Then closed her up and let them cook. 


After about 1 1/2 hours we started bounce testing and took off most of them.  Put them in a foil lined ice chest
to coast and hold, folks inside cut them for serving.  Took them off from 120 to 130 degrees.  Overdone for my
taste, but a lot of folks just want a little pink.  Temps coasted up to 140-150 by the time they were cut.


Oh, by the way, these were all prime Brandt Beef cuts.  No complaints from the crowd.  These were the last ones
and they were rare, like good beef should be IMHO.

[force]

nice.......

[azkitch]

Nice appetizer. What was the main course? Yeah, right. Just kiddin'. Looks great! I haven't seen a trailer like that B4. Fascinating!

[Mike (AZBarbeque)]

Very nice.  Like that Treager...  Keep the pictures coming... 

[bbqphx.com]

Cool!  I don't know that I've come across Prime tri-tips before, I bet those would taste really good!

[toys4dlr]

Nice work, did the slicing slow it down the line??

I have thought of that for our church, but pulled pork is much cheaper. 

[azchoctaw1]

Great Job,
Help us understand the smoker??
Does it rotate and things like that?
Azchoctaw

I have known Kenny for 20 yrs.

[RobOConnell]

I have never done or tried Tri tip. Interesting, but looks good.

[akornpatch]

MMMMmmm...tri-tip. 

[jmcrig]

Most people think Tri-Tip think grilling, but a good smoker can do it justice also.

[wuykats]

In answer to question.  This is a wood pellet unit.  You can use any one of several flavors, mesquite, apple, cherry etc.
It has three burn pots in the bottom, pellets are augered in at a rate that corresponds with the temperature setting you have chosen.  It has a digital readout and automatic thermostat.  Just put it on a low temp setting and it will be a smoker.
Turn it up, I think the highest is 450 degrees and you can grille large amounts.  The four grilles simply slide out to load, turn or take off the meat.  It has a fan providing 02 to the fire, and this circulates the hot air to maintain a more or less constant temp throughout the cooker. There is a full width drip pan that prevents the fat from falling directly into the flame, as the pan collects fat it runs to the front corners and out into 2 catch buckets.  This prevents flare ups. Traeger has a web site with more info.