I've done tri tip low and slow, and it is nice and smoky. I've done tri tip fast and hot, and it has a nice char. I am thinking about this "best of both worlds" technique: [p]
-- First, low and slow [200?] for a half hour, to let the smoke soak in. [I think that the smoke penetrates better at lower temps -- don't know if that is true or why, but it seems to be. Am I fooling myself, or has anyone else noticed this?][p]-- Next, take the meat off and open up the vents, getting it up to 350 or so.[p]-- Then, maybe 10 minutes a side at 350, and then let it dwell with the vents closed for another 10 minutes.[p]Might try the same thing with butterflied leg of lamb. Has anyone tried this trick? Does it work? Is it worth the effort?[p]If this works, we need to come up with a catchy name. "Low/slow [pause] sear/dwell" may be accurate, but it ain't poetry.