High-Altitude smoker

Discussion in 'Roll Call' started by colorado jimbo, Nov 11, 2015.

  1. My name is Jim from Eaton, Colorado, somewhat retired, and novice smoker. I've been a commercial contractor, and just moved to a patio home.I just bought a new MES40 and am looking forward to trying various recipes of all types. Looks like a great place to gain info. for those of us with limited experience. Hope to learn a lot!!
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Jim.  There are a lot of MES owners on the site and I am sure that there is a lot of info specific to them around.

    There are lots of helpful folks and smoking inspiration available here. 
     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Last edited: Nov 11, 2015
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Jimbo!!

    I only have a few minutes right now, but just off the top of my head:

    Since you just bought an MES 40, I'm sure you'll end up getting an Amazing smoker (Smoke generator) to add to your Smoking Tools. Since Eaton is almost at 5,000 Feet, I would recommend you get an Amazing Tube Smoker, instead of the 5 X 8 AMNPS.

    Link:

    http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNTS

    Bear
     
    Last edited: Nov 11, 2015
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Welcome to the SMF family, Jim!!!

    I'm a 5K' smoker as well. No watt-burners in my arsenal, but I can tell you that elevation changes do matter with certain foods, or specific recipes, regarding cooking time and chamber temps. If you learned something at lower elevation, expect to run higher temps for the same results when you go up hill, and of course the reverse for the opposite. If you boil-check your thermometers and probes, elevation changes the barometric pressure, and the resulting boiling-point of water.

    Here's a handy reference for thermometer verification checks:

    Boiling Point / Atmospheric Pressure / Altitude

    Enjoy your time on the forum!!!

    Eric
     
  6. Thanks Eric, I'll take all the help I can get!! I have done a few briskets & some brined fish over the past few years. Anxious to get better & try some new things Recently semi-retired & have more time for fun things! Old construction bum so a little rough around the edges but not to old to learn!!(I hope)
     
  7. [​IMG]   Good evening and welcome to the forum, from a cloudy, rainy and cool day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Gary
     

Share This Page