Tonight's smoke, Tri-tip
The Q: Mini-Wsm
The fuel: 365 hardwood lump
The smoke: Cherry
The temp: 265*
The meat: Tri-tip
The spice: Savory Spice "Roman Pepper Steak Seasoning"
The veggies: Brussel sprouts, carrots, celery, cauliflower, garlic (with butter, EVVO, and spices) Non smoked smashed taters.
The weather: 70* to start, 62* at the finish. Calm no wind, no clouds, zero moisture.
Burns great, but burns fast. The consistency of the chunks is good. Nothing to large or to small.
When relatives know you smoke and grill and you're too old for Lego's you get good gifts! Tonight we tried the Roman Pepper Steak Seasoning.
Ready to pull! I did something different with this tip. I trimmed the fat this time. No flavor difference, no texture difference. It did make the carving a bit easier.
Veggies on the bottom. Cauliflower, carrots, celery, brussels, garlic, butter, EVVO
Clothes hanger grate lifter. One for each side. Leave them out of the smoker during the cook, so you don;t burn your fingers!
Where's the Beef!!!!!!!
The plate! Enjoy!