High altitude smoking

[ColoradoSmoker90]

Alrighty folks, opinions are most welcome.

Smoking in the high altitude, dry climate of Colorado - what are some tips that may help? Any troubles y'all have faced living in high altitude areas?

Looking forward to hearing your thoughts!

 

[civilsmoker]

Unless you are boiling water not much different than lower elevations. I sit at about 4500 and haven’t changed a thing from being at 1800.

 

[ColoradoSmoker90]

Unless you are boiling water not much different than lower elevations. I sit at about 4500 and haven’t changed a thing from being at 1800.

Very good to know, I was wondering if the high altitude would cause issues. Fingers crossed it doesn't lol I'm just getting my first smoker this coming week. Excited to start!

 

[civilsmoker]

I guess is should say if you are getting a propane smoker you may have to adjust the burner vent......but nothing to adjust on a pellet, electric, wood, or charcoal

 

[GaryHibbert]

If you decide to get an AMNPS, it is suggested that you get the tube rather than the maze.
Gary

 

[sandyut]

I agree with civilsmoker no difference. 5280 and 4800 are not considered "high altitude" when talking about cookin, smokin and grillin. Or at least I have never had or heard of an issue. the internet is full of site stating these are high altitude, but I think they are overstating it by a margin. I make bread as well - never had a problem or made a recipe change. I moved to SLC from Denver and cooked at both locations without any adjustments.

It dry here too - makes no matter. I follow the same processes I learned from guy s here and on Jeffs site without any issues.

Looking forward to seeing you cooks!

Sidebar - my wife is a huge Bronco fan...any hope for this year?

 

[thirdeye]

I'm at 5400' in Wyoming so we have the same dry climate, and by the way the boiling point of water at my hours is 203°. In a nutshell as altitude increases the atmospheric pressure decreases, which lowers the boiling point of water. Over a mile high meat takes more time to cook. And if you bump up the pit temp... all that does is cook out the liquids faster because water can't exceed it's own boiling point.

To avoid drier meats I will brine or inject about any meat I can, and I mist meats more often. Marinating is an option, but it's a surface conditioning. For competition meats I use injections with phosphates. When wrapping, foil works better than paper, or a foil boat with a paper cover, but all paper does not work as well as it does at sea level. I think one of the highest competitions is in Frisco, CO (9000') the guys I know that cook there do similar things as water boils at 195°.

So, plan on longer cook times. Foil or a butter broth for chicken are methods that can help, so experiment with that. Higher quality meat (like Prime beef or Duroc pork) has higher fat, and will stay moister than commodity meat, so for special events give that a try.

 

[oldeskooldave]

I just moved from 700ft to 6,000ft above sea level and I am definitely seeing a difference. According to my thermo works pen, water here boils at 201 degrees. My first brisket in the new locale, I pulled off the smoker, wrapped in foil and stuck it in the oven to finish. Watched the temp climb steadily to 201 and waited 2 hours and pulled it when it finally got to 202. It was edible, but dry. No telling if it ever would have hit the "magic 203." 203 works at sea level, but definitely not up in the mountains. I know I should go by feel rather than temp, but I've been burned more times by under done vs over done brisket, at least that was the case where I was before. Next one I do, I'll start probing at 190, but I'm worried I'll have to choose between dry and tender, or moist and tough... Or else start messing with injections, mops, etc.

 

[sandyut]

O oldeskooldave maybe try hot and fast. I am at 5000ft and I run my briskets at 180 (high smoke) for an hour or two then 275 till tender. start probing about 195. they come out consistently real good. I have stopped low and slow at 225-235 all together and run most all large cuts (butts briskets etc) at 275. this cut the time and I haven't needed to do a 4am start or overnight cook in years.

 

[oldeskooldave]

O oldeskooldave maybe try hot and fast. I am at 5000ft and I run my briskets at 180 (high smoke) for an hour or two then 275 till tender. start probing about 195. they come out consistently real good. I have stopped low and slow at 225-235 all together and run most all large cuts (butts briskets etc) at 275. this cut the time and I haven't needed to do a 4am start or overnight cook in years.

I'll give it a try! I suspect doing it that way gives less time to dry out, too, so that may be just what I need. Thanks!