Great recipe! This is the tri-tip of my childhood in Monterey CA (near Santa Maria). Hearty tender beef that's full of smoky flavor from the wood, cooked the cowboy way. If you can't find tri-tip, use sirloin or tenderloin. Leave the fat cap on until after cooking as it helps seal in the juices (and flavor!). Be sure to let the meat rest 10-20 minutes before cutting into it, or the juices will run out. Great served with fresh salsa (see my Fresh Pico De Gallo (Salsa Fresca)) and cowboy beans. Thank you for sharing, FoodieWife.