Just finished the day "laboring" in the yard thinking about this all day. Fire is lit, Tri-tip is seasoned, temps holding and the wine is open! Cali in the South! Meat is doused with my spicy rub. I like my beef to have some kick. Smoker is set up for indirect fire, oak and hickory bring the fire and some Royal Oak charcoal doing the heat. I need to ask a pardon from the California folks out there. This kid is a big fan of the Italian school. DOCG forever! Smoker setup on the grill just dropped past 300, meats on and the temp should level off around 270ish if I have my vents set right. Happy Labor Day y'all!