I've been smoking for a number of years with a little propane fired smoker. This last year, I moved from California to Colorado Springs, and for Christmas my wife gave me a 22.5" WSM (yes, my wife is that awesome!). So I've done some ribs and a brisket so far. Any hints on smoking in high altitude and low outside temps will be appreciated.
This weekend I'm planning pulled pork. Learning the new smoker, the best charcoal, maintaining temp, is a fun and delicious adventure. I've already learned a lot on these forums.