Uploaded March 2019 | Updated September 2026, 4 days ago

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Today is a small Tri-Tip smoked and seared on the Weber Kettle. I'm using the Vortex accessory filled with charcoal, offset cooking at around 285 F until the internal reaches 115, then searing on both sides. Then, finishing up the offset cook until the internal reaches 135 F. Also on the pit will be a couple bacon wrapped chicken breast. I used the weber kettle along with the Maverick XR-50 wireless thermometer.

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Maverick XR-50 Wireless Thermometer- Adrenaline BBQ

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