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i want to do tri tip and a beer can chicken at the same time on same grill

post #1 of 11
Thread Starter 

hello all this is my first post here and i hope its in the right area.

anyways i am gonna be grilling a tri tip on my gas grill with chunks of red oak i also plan on roasting a beer can chicken.

i was hoping for any tips or suggestions on this. i figure they will both take about a hour and a half if i cook at around 300 325 indrect heat. maybe less for the tri tip

your thoughts please


post #2 of 11


Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview! Now, if you would, go to the roll call section & introduce yourself, so we can give you a proper welcome.

As for the bird & the tri-tip, it sounds like you have done both before. If you like the tri-tip rare or med. rare it won't take very long. The chicken must be cooked to 165 in the breast and 175 in the thigh. There are a bunch of chicken recipes, just type beer can chicken in the search box & start reading. The tri-tip is such a good cut of meat I wouldn't mess with it much. Maybe a little s&p, and some steak seasoning. Good luck & let us know how it turns out.

post #3 of 11


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!


Have a great day!!!



Also..Sign up for the oustanding E-Course...

post #4 of 11
Thread Starter 

thanks guys! ill take some pics and let u know how it goes


post #5 of 11

I will second Al's thoughts.  If you want them to come off at the same time, I would give the chicken a head start.  How much will depend on your specific setup.  Let us know how it goes.


Good luck and good smoking.

post #6 of 11

If possible, setup your grill with an area for direct and indirect grilling. Your best way to go on the Tri Tip is direct heat, and indirect heat on the bird. Red oak is an excellent choice for Tri Tip, it's the most used wood on the west (left) coast for this cut of beef, Others have given you good advise on internal temps, so get your grill on. It's all good my friend.

post #7 of 11

Rich is right on with his advice. We do a lot of Tritip here. I have done a bunch in the smoker lately with a java rub that makes them come out fantastic.  

post #8 of 11

I so envy you guys out west, we only get tri tip here once in a while. The next time it's available I'm going to get a bunch of them.

post #9 of 11

One thing I would suggest is a few good thermometers and calibrate them, there a smokers best friend. I have three digital and three analog myself. Once you learn the correct temps for what your smoking it will come out exact everytime. 439.gif

post #10 of 11


post #11 of 11

I have done tri tips direct, indirect and smoked.  I prefer the traditional direct heat.  But that is just one person's opinion.


Good luck and good smoking.

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