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Cover with foil, if you wish. Locate your sharpest knife that's 8" or longer. Do not use a serrated knife of any sort, only a smooth, sharp blade will do. You want to cut against the grain, which in this case, means starting with the top of the "triangle". As best you can, slice at an angle, 30° or so. Eventually, the meat will be longer than your blade. Split the remainder down the middle and continue slicing. Pour any collected juices back on to the meat and serve immediately. 
I should begin this section with a distinction. The style of tri-tip discussed in this lesson owes its debt to the central coast or "Santa Maria" tradition. This is a dry preparation (no sauce) and has the taste of well seasoned, but quite smoky, steak. There are methods that involve a little longer cooking time and make use of sauce. Maybe one day I'll teach you, but it's a lot more work and while very good, is at best, marginally better than the method described here, if at all.
By now, your meat should be seasoned and sitting at room temperature. After the coals have had a good 10 minutes to heat up your grill, it's time for the meat. The initial temperature will be in the 400-600 range, which is fine. Add a few more pieces of wood, directly on to the coals, then place your roast(s) on the "cold" part of the grill, fat side up, with the thickest part of the roast closest, but not above, the coals. Close the lid. Your temperature should stabilize in the 275-400° range. Anywhere below that is basically OK, but you'll be waiting awhile. Anything above that is bad news, so adjust your heat as best you can, and move the meat as far away from the heat source as possible.
If you're the medium well type, don't force your bad taste on anyone else. Even a medium rare roast will be cooked to medium well towards its ends. If consulting a temperature chart for doneness, be sure to remove the roast 5° before the desired temp. This is a large piece of meat, and the residual heat will continue to raise the internal temp for a while. You may be waiting as long as 30 minutes to reach your desired temp, but there is no need to flip again, just wait and check ever five minutes or so. Since you're only flipping once and cooking indirectly, you'll find it helpful and practical to use the sort of thermometer that has its probe separate from its display
A charcoal chimney starter (pictured) is the best method for starting your fire. Do not use lighter fluid or Match Light charcoal. However evocative of simpler times a whiff of petroleum may be, it does no favors for your meat. Simply fill a chimney starter with your favorite charcoal, crumple two full-sized sheets of newspaper underneath the charcoal chamber and set fire to the paper. 
In about 20 minutes, your coals will be ready. The telltale sign of readiness is when your coals have ashed over, in other words they will be generally white instead of generally black. The coals are very hot by this point, so don't keep the chimney going for longer than you have to.
Meanwhile, soak your wood chunks or chips in water. They should be sufficiently soaked by the time your fire is ready. When the coals are ready, dump them into your pit, moving most to one side. Leave a few spread about- this will add just a little direct heat to your roasts, which encourages browning. Add a few pieces of wood, put the cooking grate in place and close the lid, but make sure all vents are open. In about ten minutes, you'll be ready to cook.
Season on both sides with equal parts kosher salt, fresh ground black pepper, garlic salt and Lawry's seasoning salt. Apply our first ingredient to give you a basic dusting of the surface and follow suit with the rest. Once applied, rub it into the meat. That's it. This will require no sauce at all. Allow it to rest while you start your fire.
For seasonings, we'll keep it simple. Kosher salt, fresh ground black pepper, garlic salt and Lawry's seasoning salt. Kosher salt and fresh ground pepper are very important because they add texture and intensity to your crust. They absorb smoke and standout well in each bite. Regular table salt and pre-ground pepper will just soak into the meat. Ignore this advice at your own peril. Also, whether you are using gas or charcoal, get some hardwood chips or chunks. Most BBQ woods will do if you don't have the options, but you have a choice, use oak. Oak is good for little else, but it's the best for beef like tri-tip and brisket. It you've had real Texas barbecue, your memories will spring back immediately.
The tri-tip comes from the bottom potion of the sirloin and is triangular in shape. It is fattier than the rest of the sirloin, but also a bit more tough. There are only two tri-tips per cow, which meant it historically was not a commercial cut, and would usually be ground and sold as hamburger. Today, nearly all the tri-tips are gathered and sent west to states like California, where they are plentiful. In the rest of the country, they are nearly impossible to find, so call around. Most butchers in the know keep a few around. When prepared correctly, it has a steak-like taste and texture, but with many flavor traits of slow-cooked cuts like smoked brisket.
