Need some Tri tip help

Try to find a market and buy some sort of small pan to act as a barrier. IMO, the MM is too small for a direct cook, thou, if you do try,  push the lump (as much as possible) to one side and just flip flip flip. 

I would fold several sheets of aluminum foil together to make a diffuser and set it on the main grate with the tri tip on the second level if you have one. If you don't you could set it right on top of the foil. You will still get heat coming thorough but not as much as if you cooked it direct. i would use the hot potato flip flop technique, turning it often and also rotating it a 1/4 each flip. I would also try to bank the coals to one side and try to make a cool spot on the grill. All you have to do it get the IT up to 110 and then remove the foil and sear it quickly.  I usual pull mine at 122 to 125. Happy Cooking. 

Try the foil idea. But a steak on a fishing trip? Who woulda thunk?

Captain_Paul said:

No stores around but I have foil. So, what temp to get to 110? Then pull and sear at 600? Or how would you suggest the all direct?

Honestly, just cook it the same way you would cook your favorite steak.
Small tri-tip piece is going to be just like cooking a good top sirloin steak.
This is a flat iron cooked direct at 350. Make 3 foil balls and jam them on the fire ring and use them to raise your cooking grate if you like. I have evn used rocks in a pinch.