How is everyone doing today? I've been bar-b-q'ing for many years with the standard adjustable open pit style rig, way before they were called Santa Maria style bar b q's ;-), plus I remember when tri-tip was only around .89 cents a pound or so. I was lucky to have learned to bar b q from my Dad and Uncle. I'm lucky to still live on the little farm my Grandparents bought in 1914, so I guess I'm now considered one of the real old time locals, plus my place has plenty of coastal red oak available on it to trim for my pit. Besides my open pit I have a gasser with the 12 inch pellet tube smoker addition for it and I've just purchased a MES 40" that I'm going to attempt to get the hang of, so I'll be reading up on this from you pros, I've never done the true low and slow cook. Well all you Cooks have a great day. This looks like fun.
Thanks in advance for upcoming answers, Rj