Hello from Estes Park, Colorado

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BBQwithaView

Newbie
Original poster
Sep 10, 2022
4
3
Hello,

Just discovered this site and excited to learn more about BBQ! I have been smoking on pellet grills for a few years and just ordered my first offset smoker (LSG).

Compared to most of you, I'm pretty much a newbie, but have learned a thing or two about cooking at altitude. Happy to share those things if there are any other mountain smokers out there.

Settling in for a long wait for my new LSG. Hoping to get it before the Super Bowl. Will be cooking a lot of wings and ribs on my Yoder pellet grill for the upcoming football season. Great wings helps me get through a Broncos season :)

Mark
 

babydoc

Smoke Blower
★ Lifetime Premier ★
Aug 13, 2022
113
85
Welcome from Utah! Mountain smoking in the winter. Gotta love it!!

Adam
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Jun 22, 2009
50,585
10,930
Central Florida (Sebring)
Welcome to SMF!
Happy to have you join us!
Post up some pics of that new smoker when you get it!
Al
 

MileHiGuy

Smoke Blower
Mar 24, 2019
143
100
Denver, Colorado
Hi from Denver. Welcome to the forum. You know what I've found about smoking at altitude, I find that it's easier to keep a consistently low temp...like 225 or so. Congrats on the new LSG. Please do share a picture when it arrives.
 

BBQwithaView

Newbie
Original poster
Thread starter
Sep 10, 2022
4
3
Agreed. Consistent temp is important. The biggest mistake I made was not understanding the impact of altitude on final temps of my cooks. I remember the first brisket I tried. I had watched dozens of youtube videos and everyone talked about pulling their briskets at around 202 - 204 degrees (I ignored the part about probing for tenderness and was just cooking to the numbers). Problem is that at 7700 ft altitude, water boils at 198. I stalled at around 197 but kept on cooking. Eventually, I got to 202 and found I had created a leather brisket (tough and dried out). Now, I just cook to around 195 and start probing for tenderness. Usually end up pulling at around 197. Also learned that cooking at altitude just takes a bit longer. My typical brisket cook starts around 10 pm and runs for about 16 hours. With a few hours resting in the cooler, just in time for dinner the next day. But, it is so worth it..
 

BBQwithaView

Newbie
Original poster
Thread starter
Sep 10, 2022
4
3
Welcome, from California. I’m a fellow Yoder Yoda. We look forward to seeing some of your creations.
Reversed seared some steaks on the Yoder tonight. About 1 1/2 hours at 200 to get smokey and finished on the grill grates at 500 for about 2 1/2 minutes per side. Tasted even better than they looked :)
 

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Smokin' Maggs

Newbie
★ Lifetime Premier ★
Nov 3, 2018
2
1
Hello,

Just discovered this site and excited to learn more about BBQ! I have been smoking on pellet grills for a few years and just ordered my first offset smoker (LSG).

Compared to most of you, I'm pretty much a newbie, but have learned a thing or two about cooking at altitude. Happy to share those things if there are any other mountain smokers out there.

Settling in for a long wait for my new LSG. Hoping to get it before the Super Bowl. Will be cooking a lot of wings and ribs on my Yoder pellet grill for the upcoming football season. Great wings helps me get through a Broncos season :)

Mark
Hey there, Mark! Welcome from /boulder, CO!!