Smoked Tri Tip, who says that camp cooking is boring? We have always loved creating AWESOME and hearty tailgating and camp meals that will be remembered for years. This is another one of those.
Date night this week we wanted to do a smoked tri-tip roast on our Green Mountain Davy Crockett Tailgater. We wanted to try out the new meat probe. The meat probe is real simple to use. It shows the meat temperature so you can sit back and enjoy yourself while keeping an eye on what’s on the grill. This was about a 4 pound tri-tip that we smoked at 225 degrees (107 c) for about 2 ½ hours or so. For tonight’s dinner we went by meat temperature instead of time, using the meat probe to tell us when to pull the tri-tip. When we had internal temp around 125 – 130 (55c) we pulled the tri-tip off for as beautiful tri-tip roast as you will see…and it tasted even better than it looked. Each bite had a wonderful deep smoky flavor.
Camp gear has really changed a lot over the years and one of those changes I like the most are tailgater grills. Our Green Mountain Davey Crockett tailgater runs on 12 volts DC, weighs only 65 pounds and you can set it anywhere. Most hunting camps don’t have electricity and that’s not a problem with the Davey Crockett. It will run for days on an “Emergency Jump Starter” that will fit in your glove box. So, you can smoke or grill up a storm in camp from burgers to Big Beef or pulled pork and, of course, delicious chops.
A Wood Pellet Grill Recipe
Ingredients: Smoked Tri Tip
Directions: Smoked Tri-Tip
Do a nice rub on your roast we used Pete’s Firehouse BBQ rub on it. Then, set it aside and let it come to room temperature before you put it on the grill. Insert your meat probe, sit down and relax. It’s time to eat when the digital readout on the Davy Crockett comes to 125 degrees (50c). 2 ½ hours at 225 degrees (107 c)
A Wood Pellet Grill Recipe
Cooking Directions: Green Mountain Davy Crockett Tailgater
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperatur
e to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 degrees (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place your Tri-Tip with the meat probe inserted directly onto the grill and just let it hang out in the smoke and get happy for 2 ½ or so.
This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225 degrees (107c). Your Tri-Tip will pick up all the flavor of the smoke. When the meat reaches an internal temp around 125 – 130 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
A Wood Pellet Grill Recipe
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
Our Thanks To:
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
A storage container & dispenser for wood pellets
Pacific Pellet Gourmet BBQ
- Tri-Tip Roast, this was a 4 pounder
- Petes Firehouse BBQ rub
- Country Bob’s Sauces and Seasonings
- Do a nice rub on your roast we used Pete’s Firehouse BBQ rub on it. Then, set it aside and let it come to room temperature before you put it on the grill. Insert your meat probe, sit down and relax. It’s time to eat when the digital readout on the Davy Crockett comes to 125 degrees (50c). 2 ½ hours at 225 degrees (107 c)