Originally Posted by Oldskull
When I was in College at Cal Poly San Luis Obispo in about 1988, we had a fundraiser every year and that year we cooked around 1000 lbs on a big Santa Maria type trailer grilll. we would flip it from one end to the other and in a couple minutes start over. We used one of those pigtail type meat hooks. It was and still is the best Tri Tip I have ever had. As far as I know that was passed down from one class to another. We marinated it in beer and pepper.
Great advice. And I can taste that SLO TT now!
I'd also remember that you're flipping to cook the roast evenly as the Santa Maria pit does not have a lid - not because the heat is so intense that you're avoiding burnt meat.
To flip or not to flip often depends completely your cooker and desired results.