Dimitri wrote:
> ....[snip] This Saturday I did a medium sized tri tip - a bit of overkill with the little
> tri-tip and the giant chamber but what the heck.
> [snip]
> At 7:00 we ate - the tri-tip had a fantastic flavor, the meat was tinged red
> around the outside for about 1/8th of an inch. This was one of the most tender
> tri-tips I have ever cooked. Served with some local Central Coast red Q sauce
> on the side. [snip]

> It seems that one chimney of charcoal will not get over 225.
>
This is good, right? You don't want it hotter except for browning,
right?

Anything that can tame the toughness of tri-tip is worth continuing to
play with. -aem