Originally Posted by BigBellyBBQ
persoanly I feel you should stay with multi cookers, it will give you versitillity when you are cooking big loads and different meats that you would want to use different temps..
I might be wrong, but this one looks like your can bring your Tri Tip to 120F then move it over the fire box for a cross-hatch sear (in theory anyway).
However, maybe you are right. If I remove the dual smoke/sear requirement, then what would you recommend?