Agree, I have a Kamado Joe and these ceramic cookers are amazing and pretty forgiving.
When u guys cook direct heat over the coals how do u get it not to flame up with lid open cause of all the o2 flow?
If you get flame ups, just close the lid for a minute, it will put them out. Kamados are designed to cook with the lid closed. You can still get crazy hot temps with it shut
We have the Weber spirit 310. I love it! Reliable, easy to use once it’s broken in, “flavorizer bars” need replaced every few years, but only about $50 on Amazon. It’s our second Weber spirit grill - first one was propane and we left it when we sold our old house and bought the natural gas one for the new patio. We entertain a good bit and frequently cook several things at once on it and I’ve not needed a bigger one.
I smoked the tri-tip for about 50 minutes at 225F until internal temp got to 115-120F. While it was smoking, I put the cast iron skillet in the kitchen oven at 500F to heat it up. Once the meat hit 120F internal temp, I took it off and cranked up the heat to 600F on the Big Joe. I then transferred the hot skillet to the hot Big Joe. I added clarified butter and garlic cloves to the skillet then put the tri-tip. Seared on both sides for about a minute to get a nice outer crust.
Welcome Frank, we like to cook and drink here. That steak looks perfect, see tri tips in the grocery store but was always afraid it was too tough. Hopefully you will get a lot of ideas and we appreciate all thoughts. This sometimes is a tough thread but hang in there
