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[SurfAndTurf]

At bullet point 4 on the attached recipe...
I have Lo Smoke and Hi Smoke plus all the temperature settings on our Camp Chef. I'm not sure what temp or smoke setting I start this at? Seems important since it is gong to be set there for 4-5 hours.
Which leads to my next question. I would prefer to cook by internal temp rather than the time method given.
Is this recipe just a bust? or can you help me with settings and internal temps.
Thanks so much!
SurfAndTurf

[Bentley]

I would think that Traeger "Smoke" temp is between 180-200°.  I would use your low smoke setting.  After 4-5 hours, I would think the IT of the meat would be pretty high, close or maybe even over 150°.  Another 45 minutes at 350°  should make you go up about another 20°.

Seems to me this recipe is geared to the meat being X temperature (and the author does not care) after the way it is cooked.  You either go with it, or you pick an IT you like and pull when you hit it!

[ScottE]

For tritip, I'd do as sschorr recommends - hi smoke on the Camp Chef and then reverse sear at high temp - in a pan on the stove if you don't have another high temp option. The longer you smoke it, the shorter the sear. When you sear it, the tritip will swell up to about twice in thickness which can make it take longer (and a bit tricky) to get the internal temp consistent.

That's the way *I* do tritip, because I think that cut of meat finishes nicely that way - but it's not really the recipe you are making, so... ;-) Good luck!

[SurfAndTurf]

Great help ya'll.  Thank you very much. I'm kind of a nerd and not very comfortable with going by TIME (as the recipe calls for) and not by IT but I sure DO love to follow directions, especially bullet points.

Tri tip is just in thaw stage so I am going to find a new recipe that follows the excellent recommendations given above. The pellet grill sits next to the propane grill with grates and the griddle which is how we have been doing the reverse sear ribeyes. In fact, I believe if I substitute the word Tri tip for Ribeye the smoke temp and IT pull temp are exactly the same...

Thanks again.
SurfAndTurf

[Mudflap]

Great help ya'll.  Thank you very much. I'm kind of a nerd and not very comfortable with going by TIME (as the recipe calls for) and not by IT but I sure DO love to follow directions, especially bullet points.

Tri tip is just in thaw stage so I am going to find a new recipe that follows the excellent recommendations given above. The pellet grill sits next to the propane grill with grates and the griddle which is how we have been doing the reverse sear ribeyes. In fact, I believe if I substitute the word Tri tip for Ribeye the smoke temp and IT pull temp are exactly the same...

Thanks again.
SurfAndTurf

+1 as you said just use a Tri Tip.

I like to smoke at 160 until IT is at 110. I then pull and turn grill up to 500 then sear until 125-130. Sounds like you have the perfect setup to do just that.

Mudflap

[SurfAndTurf]

It is Tri Tip Tuesday!!