Smoked almonds! I’ll have to try that some time. Glad you are on the smoke again!
As for tri-tip, low and slow to start, 225* with red oak wood and take it up to the temp of a steak that you prefer. I usually go to medium rare and then finish off with a sear, either on the gasser or my Weber Kettle. Flavor wise you can do many things, but look for Santa Maria Style tri-tip. There is a recipe on here somewhere, I think Divot Maker posted it up and it’s great. Simple but wonderful.
Just make sure you see the grain of the cut and slice against when you serve. The tri tip changes direction a little, so you have to adjust for that. Otherwise, it’s a great meal. I usually pick them up in double packs at my local Costo.
Let us know how it goes when you smoke when up.