First before I begin, I have a set up question. I lined the 2nd drip pan/grate that goes on top of the 1st drip pan with foil. While I was smoking my tri-tip I noticed a 30 degree difference between the digital readout and the dome therm (180 v 150). I started low and slow to get good smoke on the meat. After 1 hour I raised the temp to 230; again 30 degree difference between digital readout and dome probe (230 vs 200). By this time, I started realizing the tri-tip was going to take at least 3 hours to cook (we like between 135-140 internal).
Once the meat got up to 120, I pulled it to rest while I cranked up the heat to 495. I also removed the foil and aligned holes on the 2 trays. It took less than 10 minutes to get up to 495. The digital readout and dome probe also were also matching. I reversed seared the tri-tip and let it rest for 12 minutes when the temp started to come down.
So do I just line the 1st drip tray with foil and leave the 2nd tray off to achieve better temps? I don't think it would have taken me 3 1/2 hours. I also need to share I was unable to do any temp testing because I had to work. I didn't get home until 5:30pm and started the cook at 6pm. I know I did something wrong somewhere and it's gotta be with the foil set up (I only used 1 sheet too).
I also inserted the meat with my ChefAlarm probe and the GMG probe after the low smoke for 1 hr. The 2 were only off by 2-3 degrees the rest of the cook. Still the tri-tip came out great. Sides include Costco mac & cheese along with sautéed super greens. This was also my 1st smoke ring too.
Thanks for any feedback and tip/suggestions/critiques (I got me big boy pants on)