Jeff can weigh in, but, overall, I was a little disappointed with the overall cook. The kettle was crowded and I could not bring all the rack to the table just I would have liked. And the Wagyu needed to be done more, as it was a little too rare for Rob's wife. I am pretty sure I could have cooked that tri-tip to 150F and it would have been tender.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."