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Newbie from New Mexico

post #1 of 18
Thread Starter 

Hey all.  New guy from Albuquerque.  I am running an MES 30 along with an A-Maze-N 6x8.  Have already learned a TON from everyone and look forward to learning more.

 

First official question, has anyone noticed any difference in smoking meat at altitude?  I am above 6,000 ft and wondered if there may be a difference.  Would not think so, but I have learned not to assume much when it comes to smoking.

post #2 of 18

First welcome to SMF. Yes there is a difference and I'm sure one of the guys who lives at altitude like you will be along shortly.

post #3 of 18

Welocme to SMF. Iike AL I don't have an answer to that questions either, but I'm glad you joined in.

post #4 of 18

Howdy

post #5 of 18

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

 

Have a great day!!!

 

Craig

Also..Sign up for the oustanding E-Course...
AC
http://www.smoking-meat.com/smoking-basics-ecourse.html

post #6 of 18

welcome1.gif and enjoy the wealth of knowledge thats here.

post #7 of 18

Welcome!!  This site  is great and if the search bar doesnt answer your questions....just ask.  Lots of ppl here with tons of good advice & tips.  Beginner or pro... theres always someone learning something here!

 

Happy smoking,

 

Matt in Moose Jawcanada-flag-14.gif

post #8 of 18
Thread Starter 

Thanks for the help and the welcome from everyone.  I probably should have mentioned earlier.  I have done a search, but my search fu is weak.  What I did find just indicated higher altitude may require additional time and/or temp.  But nothing too specific.  The smoking I have done so far did not seem to require additional time, but I am so new, I am not sure.

 

Again, thanks for the welcome.  I hope to have some Qview to share in the future.

post #9 of 18
Quote:
Originally Posted by AlleninNM View Post

Hey all.  New guy from Albuquerque.  I am running an MES 30 along with an A-Maze-N 6x8.  Have already learned a TON from everyone and look forward to learning more.

 

First official question, has anyone noticed any difference in smoking meat at altitude?  I am above 6,000 ft and wondered if there may be a difference.  Would not think so, but I have learned not to assume much when it comes to smoking.


As far as altitude goes...the only info I can pass on reliably is that water boils at a lower temp(b/c of a lower barometric pressure value) at higher altitudes. So figure out what temp water will boil at your altitude(google it)and be aware that taking I.T of the meat your cooking above your specific boiling temp will dry it out quicker. You may think about injecting to keep moisture up or maybe reducing salt in rubs/marinades. There's different, almost counter-intuitive, points on what to do...ie: higher temp/lower temp,longer time and so on.

 

The best advice I can give is to experiment.  Smoke some roasts, chicken or other inexpensive cuts first and keep track of temps/results/changes to be made. 

This is the best I can offer you without heading into the realm of hearsay, as I live @ sea level and have no personal experience with the matter.

 

Best of luck in your search for great BBQ!

 

Matt in Moose Jawcanada-flag-14.gif

 

post #10 of 18

Welcome to the forum. Sorry can't offer any advice on the altitude question.... I'm at a wopping 500 ft. above sea level.... lol.

post #11 of 18

Welcome!

post #12 of 18

Another new member from the Land of Enchantment. The SMF welcomes you, and you've done good by reading the forums. Matt gave you good information about the dynamics of temp readings. It's all good my friend.

post #13 of 18

 welcome44.gif


Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

 

Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #14 of 18
Thread Starter 

Thanks for the help. Some of the things Matt mentioned would explain some results I have been getting.  Have not done much, just some chicken, sausage, wild turkey breast and pork shoulder.  All were good, but I can do better.  The good new is this means I get to keep experimenting........

post #15 of 18

Betty 003.JPGwelcome1.gifAllen,I used to live in Albuquerque ,SW part of town.I was married to a gal named Carol Faye (Edwards).

Staic around,we enjoy sharing our knowledge.biggrin.gif

Oh yes, show us your equipment:

 

 

post #16 of 18

I would say your TBS  is closer to heaven, just saying. Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #17 of 18

Welcome to SMF - sounds like  you already have a good handle on this progam

post #18 of 18

Welcome to SMF Good to have you here

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview  

sausage.gif

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