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WSM/Tri-tip Success!

post #1 of 8
Thread Starter 
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!
post #2 of 8
Great looking tri tip and shrimp there!!! That'd be Turf and Surf, because everyone knows the Tri tip comes before the Shrimp!!
post #3 of 8

Looks amazing...color on the tri is dead on perfect to me.



post #4 of 8

Looks Great Mossy!   It looks like a nice bark, did you put a heavy rub on it?       Next time i don't know if i'll go with a binder and rub or just rub.    I'm seeing big differences on the outside between Case's, mine and yours.... not sure how i want to do my next one. 33.gif

post #5 of 8

That is a great looking meal!!  drool.gif  I really need to find something to eat now  thumb1.gif

post #6 of 8

I posted this on the TVWBB site as well: 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!

post #7 of 8

I'm getting hungry with all this q-view tonight

post #8 of 8

Stomach is growling with appreciation, thanks for sharing the Q-view!

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