Simple Sunday Morning Smoke. Trimmed the Tri Tip completely saturday night, left no fat, no silver skin. Rubbed it down with Santa Maria Rub & Montreal Steak seasoning. Put it on this morning at 275-300, removed at 130 IT, then i took out the coal pan and put it on top of the chimney started, i then took out the tri tip & the grate and put it right on top of the coals, it took no time to get some nice charring. The tri tip was super moist, soft but not mushy, basically it was perfect. The peach was off my parents old peach tree, i absolutely love the aroma of peach, its sweet and spicy, ll be using this on alot of my Q's. Ill stop here and present the photos. Thanks for looking.