For all the Californians transplanted to the East Coast, we've got your tri-tip steaks here. Traditionally prepared with a dry spice rub before going on the smoker. Since this is a thick steak, we recommend grilling it slowly at lower temperatures before giving it a final high heat char. If you overheat it at the beginning you'll probably end up with a dry steak. Treat it right, and it will treat you right.