On a recent trip to Phoenix my wife found the Chef'Store in Tempe. She ended bringing home 6 tri-tips. So, I have a lot of tri-tip cooking to do. The other day I got my new A-Maze-N smoker so I tried to figure out how to smoke the tri-tip...and use our sous vide oven. I decided to cold smoke the meat before putting it in the SV oven. I had the meat at 35° so I figured that it would be safe to smoke it for an hour. I started the AMNPS in my Weber Genesis. When it was smoking good and strong, I took the meat out of the refrigerator and put it in the Weber for an hour. I preheated the SV to 132° and had a beer (or two). After an hour I bagged the tri-tip in a 2 gal. Ziploc SV bag and into the oven. After about 3 hours, I fired up the Weber and put 3 ears of corn on to cook. When the corn was done, I cranked up the Weber and fired up the Sear Station burner. I pulled the tri-tip, patted it dry, and seared it for about 2 minutes a side. The results were great! Obviously, the meat was cooked perfectly, thanks to the SV oven, and had a nice smoky flavor thanks to the AMNPS. I'll go 2 hours on the smoke next time. Served with french fries and grilled corn. Oh, I forgot to burn off the oil on the AMNPS but I didn't taste anything unusual. BTW, the mess on the cutting board is from the juices on the meat when I pulled it from the SV bag. Pat ETA: The meat also had a basic BBQ rub on it. We saved the juice in the bag but didn't have time to reduce it for this meal. It will be used for the leftovers.