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Tri Tip and newbie questions

PNWFoodie
PNWFoodie Posts: 1,046
in EggHead Forum
I did my first Tri-tip on the grill tonight. I ended up letting it get away from me, but it was still pretty good. :)

Have to ask though... Will every cook leave me smelling like a campfire or is it just the lump I'm using or....?


XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    If you mean 'you' as in your clothes, hair etc. Yes.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Light it, set the vents and walk away for at least 30 minutes, else you will smell like a burning couch. Once the smoke turns sweet, it is very pleasant. I like tri-tip in the Trés Booblay  for 6 hrs at 135º, then seared to finish. Yours looks good, but prolly tad overdone, 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nolaegghead
    nolaegghead Posts: 42,109
    I have a fan that blows the smoke away from the front of the egg (into the vegetarian neighbor's yard).  Skiddy is right about staying away during the bad smoke generated right after lighting.  I really don't have any problems smelling like smoke unless I'm really working something like cut chicken direct and fast.

    If you orient that tri-tip (or whatever shape or meat you're cooking) with the thickest part over the hottest coals (usually in the back in an indirect), you can kind of work it so it cooks more evenly. 
    ______________________________________________
    I love lamp..
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Skiddymarker said:
    Light it, set the vents and walk away for at least 30 minutes, else you will smell like a burning couch. Once the smoke turns sweet, it is very pleasant. I like tri-tip in the Trés Booblay  for 6 hrs at 135º, then seared to finish. Yours looks good, but prolly tad overdone, 

    Definitely a bit overdone. I prefer my trii-tip medium rare and this was definitely more on the medium side...but it was a tiny roast (1.5 pounds, grass-finished) and I'm still learning. Still, it was yummy and will make for some good sammies in the coming days.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    edited April 2014
    I will have to learn to do something about the campfire smell, however. The light it and walk away is probably the best tip...but it's so cool to watch the smoke. I can't spend the rest of my days with my hands smelling like this, though...I'm having flashbacks to camping while I was in my 20's, lol.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • stemc33
    stemc33 Posts: 3,567
    I usually change clothes after I put the food on the grill after the bad smoke has cleared. I often use the BGE before work and am in a time crunch, so changing/getting ready for work while the foods cooking works for me. Don't think my coworkers would like the campfire smell though.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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