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Trouble with Tribbles, errrr I mean Tri Tip!

post #1 of 6
Thread Starter 

I went to my favorite wholesaler, Cash & Carry, today and they had Tri-tip for $2.93 a pound. Since we only had one left in the freezer I picked up another pack. We now have 6 in the freezer. I saved one out for the what was going to be the first major smoke in the DDMW (Double Decker Mini-WSM). Well the smoke gods were not in my favor today at all. I have found that I normally need about a hour to get the Mini-WSM all fired up. Usually 15-30 minutes of getting the charcoal ready then another 30 minutes to get up to temp. I loaded up the chimney with Kingsford blue a chunk of mesquite lump and some cherry wood. Pretty typical for all my other Tri-tip smokes. The Chimney did it's job and I dumped it into the charcoal basket after about 20 minutes. I put the stacked pots on and waited for the temp to rise and the white smoke to clear.

 

I should mention that we had 15 knots of super cold wind.

 

Well after 15 minutes the temp was barely above 100* and I still had white smoke, massive amounts. Needing to get this show on the road I pulled the upper pot, thinking that was the issue. Waited and watched after another 15 minutes I was only up to 140* . All vents wide open, just in case anyone asks. I pulled the pot to look at the coals, all looked good. I should  mention that I was running 4 therms, two from my Mav 732ET, and two from my New iGrill. All within a few degrees of each other. The only thing I could think was that the new bag of briquettes isn't good. I've run the Mini in worse conditions than what i had. It took a full hour to the single pot Mini-WSM up to 265*. Then I had a terrible time with temp swings, never did get above 270*, but did drop below 250* several times. I've never had that much trouble keeping the mini running! I still think it had something to do with the charcoal as it was a new bag. I know the wind wasn't helping, but like I said I've smoked in worse.

 

The iGrill did a good job, however for whatever reason I kept loosing the blue tooth connection in the house today. This is the third time I've used it and this is first time I've had that issue. So I don't know if there was something in the house interfering or what. Outside I walked 300+ feet in several directions, not clear line of site, and had no problems.

 

Even with all the smoker problems the final product, late to the table, was once again Fantastic! I really recommend you all getting out and finding one or six of these wonderful steaks! We'll be having french dip leftovers tomorrow!

 

 

Bathing in Worcestershire and Butt Rub

 

 

Out of the smoker and foil, all done resting ready for slicing. Cooked to an IT of 135*

 

 

MMMMMM

 

 

 

 

drool.gif

post #2 of 6

Tribbles!?! You are showing your age Sailor! Beautiful Pics and cooked perfectly...JJ

post #3 of 6

Hi Case,

 

Your tri tip looks great. Perfectly pink and juicy. This cut of meat is amazing. I was telling my brother about it (lives in Alabama) but sounds like it is a regional cut, he can't find it there. Another reason to love living in Oregon!

 

Clarissa

post #4 of 6
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post

Hi Case,

 

Your tri tip looks great. Perfectly pink and juicy. This cut of meat is amazing. I was telling my brother about it (lives in Alabama) but sounds like it is a regional cut, he can't find it there. Another reason to love living in Oregon!

 

Clarissa

Yeah it sounds like the name is a regional cut. Check out this article:

 

http://en.wikipedia.org/wiki/Tri-tip

 

Maybe he should look for a Newport steak!

 

Quote:
Originally Posted by Chef JimmyJ View Post

Tribbles!?! You are showing your age Sailor! Beautiful Pics and cooked perfectly...JJ

Thanks JJ! These Tri-tips are pretty hard to mess up. I need to get some oak so I can do a traditional Santa Maria Tri-tip!

 

I missed the originals by just a few years, but grew up on the re-runs!

post #5 of 6

drool.gifWOWLooks-Great.gif and then you said french dip. man o man. i want a french dip now.

happy smoken.

david

post #6 of 6
Thread Starter 
Quote:
Originally Posted by themule69 View Post

drool.gifWOWLooks-Great.gif and then you said french dip. man o man. i want a french dip now.

happy smoken.

david

 

Thanks! I'll be posting Left Over view this evening! Sauteed onions, peppers, mushrooms, melted swiss. Dipped into some of Chef JJ's Au Jus. Some more homemade herbed baked fries!

 

drool.gif

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