[MarkinAZ]

Originally Posted by Stevez

Damn Mark that looks great. Gotta try some of that. I don't find tri-tip too much around these parts.

Thanks Steve. In checking Google for meat markets back in your neck of the woods, there appear to be at least 10 that I observed there. You may just have to walk in to one of the more reputable shops to ask the butcher for a good Tri Tip cut. 3 or 4 lbs is a good size.

You might want to check out the meat dept in a local Costco, Sams Club, or Krogers too. If you don't see what you're looking for, ask the butcher

Originally Posted by mosesbotbol

I like your idea for separating the charcoal for offset smoking. Readers take notice for an inexpensive smoker idea for their Weber.

Thanks for the comment Moses, but "full credit" goes to a good brother here on the forum named Adam (T.G). You can check out the photo's of his grill here, posts 21 through 40 (more or less):

http://www.cigarasylum.com/vb/showthread.php?t=21946&page=2

I really enjoyed seeing how he had his grill set-up and it really made a whole lot of sense. I simply tightened things up a bit to seal off heat from coming around from the sides.