Originally Posted by Vision
If you have a piece of meat where one end is anywhere from 6" to 18" closer to the fire than the other, how can it cook evenly?
Go watch their tri-tip video and pay particular attention to close to the end where Noah slices the meat. He starts at the thin end and it's bumper-to-bumper perfectly medium-rare.
That's not fancy camera work or editing trickery. I get the same results at home every single time.