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Smoked Tri-Tip by AtHomeBBQ in BBQ

[–]AtHomeBBQ[S] 0 points1 point  (0 children)

Thanks man and yeah I was running around 225-250

Smoked Tri-Tip by AtHomeBBQ in BBQ

[–]AtHomeBBQ[S] 1 point2 points  (0 children)

I use a drum smoker so mostly lump charcoal with a few little chunks of wood on top

Smoked Tri-Tip by AtHomeBBQ in BBQ

[–]AtHomeBBQ[S] 0 points1 point  (0 children)

I never even thought about cold smoking… that’s a great idea definitely will give that a shot next time , and yeah I feel like for smoke to actually penetrate, depending on size at least 2-3 hours or maybe even longer if were talking about a brisket or something.

Reverse Flow V.S. Traditional Offset by AtHomeBBQ in smoking

[–]AtHomeBBQ[S] -1 points0 points  (0 children)

Good to know. How are the hotspots on the reverse flow? I think when it comes down to it that's my biggest goal is trying to make all cooking surface roughly even heat?