Hello from Estes Park, Colorado

[BBQwithaView]

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

 

[SmokinEdge]

Hello and welcome from the Western slope.

 

[TNJAKE]

Welcome from Tennessee

 

[millerbuilds]

Welcome to SMF from North Texas!

- Jason

 

[babydoc]

Welcome from Utah! Mountain smoking in the winter. Gotta love it!!

Adam

 

[clifish]

Welcome from NY! You will certainly be set with a couple of top notch smokers.

 

[tbern]

Welcome from Minnesota, enjoy your time here!!

 

[chp]

Welcome from Loveland CO….just down the canyon.

 

[912smoker]

Welcome to SMF from SE GA!

Keith

 

[Brokenhandle]

Welcome from Iowa!

Ryan

 

[SmokinAl]

Welcome to SMF!
Happy to have you join us!
Post up some pics of that new smoker when you get it!
Al

 

[MileHiGuy]

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]

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..

 

[MileHiGuy]

Exactly, I had the same eureka moment. I smoked a couple briskets and couldn't figure out why they were rough in spots. It IS the altitude impact.

 

[Sven Svensson]

Welcome, from California. I’m a fellow Yoder Yoda. We look forward to seeing some of your creations.

 

[BBQwithaView]

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 :)

 

[Smokin' Maggs]

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!!