Direct and indirect simultaneously

Kinger

I am wondering if anyone has tried to cook a large piece of meat (like a tri tip roast). With half the meat direct and the other half indirect. I love to get that nice char crust on the outside and my wife prefers to not have the char. We often have tri tip steaks and this is easier to accomplish different finished products but we both prefer to have our tri tip as a whole roast. Would it be as simple as just putting some foil around one half when I sear it? Or perhaps some sort of small ceramic mass placed under one half of the meat?[p]JNK