Sea level meat smoker

[g-dubs]

Hi All, I am a brand new member from Seattle. I’ve been smoking some kind of critter for about 10 yrs now. I got my first smoker as a gift for my my son when he was born because I knew he would need quality bbq as he grew up. My first smoker was a gateway pellet smoker but purchased a 650 lbs solid steal Texas offset about 5 years ago. Now a quick question, I just moved to Seattle from Las Cruces, New Mexico. So my elevation and humidity have changed drastically. I went from 0 humidity and 4500ft elv to 75-80% humidity and sea level. My question is how will this effect cooling brisket in my offset? Going from pecan to oak is one difference, but will the brisket take longer to burn? Will stalls be quicker or shorter? Anything else?

 

[g-dubs]

Also I read the earlier posts on increasing elevation, but is there anything about smoking at sea level near a large body of water

 

[Torch&Tone]

I think there are enough other variables that the real takeaway is just going to be "further investigation needed" (oh darn, have to smoke more meat ). Pure speculation, but I suspect you'll now be cooking in conditions more similar to most SMFers'.

Yeah, technically, more latent energy in the air means moisture probably won't evaporate quite as quickly and temperatures might fluctuate slightly less, but I don't know how much you will actually be able to notice the difference in the food, versus from variation between briskets, in your fuel supply, or even the intensity of sunlight hitting your smoker. The environment may end up having a more pronounced effect on you than on your food!

 

[sandyut]

I would have serious doubts you would see any difference in smoking at 4500 ft vs sea level. Run everything you normally do the same as always.

I started smoking at 4500 ft, then moved to 8200 ft. It is VERY dry up here and I dont think it matters. Didnt see any difference in smoking meat. Followed all the same recipes and times/temps etc.

 

[sandyut]

And welcome to SMF

 

[g-dubs]

I think there are enough other variables that the real takeaway is just going to be "further investigation needed" (oh darn, have to smoke more meat ). Pure speculation, but I suspect you'll now be cooking in conditions more similar to most SMFers'.

Yeah, technically, more latent energy in the air means moisture probably won't evaporate quite as quickly and temperatures might fluctuate slightly less, but I don't know how much you will actually be able to notice the difference in the food, versus from variation between briskets, in your fuel supply, or even the intensity of sunlight hitting your smoker. The environment may end up having a more pronounced effect on you than on your food!

Perhaps the biggest change will be the brand of beer I’m drinking while fueling the fire.

 

[02ebz06]

Welcome to the forum from New Mexico.

I would think anything you cook or bake will finish a little faster at a lower temp.
Moving to NM we had to adjust. Bake at higher temp for a longer time.
My guess is you won't notice any difference when doing a brisket since it takes a long time anyway.

 

[g-dubs]

Welcome to the forum from New Mexico.

I would think anything you cook or bake will finish a little faster at a lower temp.
Moving to NM we had to adjust. Bake at higher temp for a longer time.
My guess is you won't notice any difference when doing a brisket since it takes a long time anyway.

Take good care of New Mexico now I’m gone. I enjoyed it but not so much the rattlesnakes and scorpions. I suspect it might be a little easier not fighting the elevation.

 

[normanaj]

I live in RI and that's about as sea level as you can get.

As long as you have a decent thermometer that you can absolutely trust to tell you when you should start probing for doneness then there's really nothing to change or do different.

 

[bertman]

Welcome aboard. I visit Seattle at least once every year because that's where my son lives. I can't offer much on smoking/cooking expectations, but I can say that outdoor cooking is surreal because of the absence of bugs (I don't know what NM was like).

 

[02ebz06]

Take good care of New Mexico now I’m gone. I enjoyed it but not so much the rattlesnakes and scorpions. I suspect it might be a little easier not fighting the elevation.

Yeah, had issues with scorpions at last house. Wife got stung once.
By the time we finally had them under control, we moved.
No issues at this house.

 

[g-dubs]

Welcome aboard. I visit Seattle at least once every year because that's where my son lives. I can't offer much on smoking/cooking expectations, but I can say that outdoor cooking is surreal because of the absence of bugs (I don't know what NM was like).

Well outside of the scorpions, rattlesnakes and flies it was pretty great. Well summer not so much, but the winter was great.

 

[g-dubs]

So after the first smoke I have decided wood moisture content will be the biggest difference. Wood gets pretty dry pretty fast in the desert, not so much in the PNW.