Smoking at altitude....

[sean davis]

Morning... been a minute since I been here but .... need some expert advice. I have recently moved from Yuma, AZ, elevation 135', to Bisbee (Warren) AZ elevation (at my house) of 5044'. Got my smoker here last week and doing my first Bisbee Butt, (no jokes please, it's too easy).

Question, anything the altitude change is going to impact? Temps, Cooking time, etc etc?

 

[SmokinEdge]

I’m at 6400’ and que smoke most everything at 250. Times for me run the same for everyone else here much lower elevation. Only trouble I have is running 225 for long smokes. The ambient humidity is very low, I’m smoking now and have 14% humidity. So I prefer to do a wrap finish on butts and brisket just because the bark can turn to leather if not, ribs don’t seem to matter.

 

[normanaj]

doing my first Bisbee Butt, (no jokes please, it's too easy).

Pitcher or catcher?

Way to easy!

 

[thirdeye]

I'm at 5400'. Water boils at 203° at this elevation, so my cook times are a little longer than at sea level. Now, increasing the pit temp can't raise the boiling point of water... and if I'm not careful, a higher pit temp can dry out my larger meats. With the exception of pork shoulder (which I still shoot for a pit temp of less than 250°) 275°ish is an ideal barbecue temp for me.

I'm a big fan of brining poultry and leaner pork (or injecting some of the brine), And I always inject the larger meats, including ribs.

Once the bark is set I will mist as needed. And with most meats I do utilize a wrapped step and for something like ribs, the wrapped time might only be 45 minutes. Also, when comparing butcher paper to foil, foil seems to have an advantage because it locks in more moisture, but the bark is a little softer. The thing I don't do is load up the foil with butter, sauce, etc., like you see so many online cooks do, especially with ribs. I just use a wrapped step to tender up the meat. All these rib cooks show the meat side up, but I wrap with the meat down, then turn it up to firm up the bark.

 

[sandyut]

Elevation should have almost zero affect. I moved from 4000 ft to 8200ft and smoke everything the same.

 

[sandyut]

Welcome to SMF from Colorado

 

[sean davis]

I’m at 6400’ and que smoke most everything at 250. Times for me run the same for everyone else here much lower elevation. Only trouble I have is running 225 for long smokes. The ambient humidity is very low, I’m smoking now and have 14% humidity. So I prefer to do a wrap finish on butts and brisket just because the bark can turn to leather if not, ribs don’t seem to matter.

good info - Thx. I always wrap the last 2 hours or so, use a lot of mesquite lump and its too much of a good thing sometimes...

 

[sean davis]

Pitcher or catcher?

Way to easy!

Exactly... That's I play first base, close to the bag, no long throws and everybody has to come visit at some time.. lol. Old joke- Why do lesbians love to play softball? The only time they get to play with a bat and balls....

 

[sean davis]

I'm at 5400'. Water boils at 203° at this elevation, so my cook times are a little longer than at sea level. Now, increasing the pit temp can't raise the boiling point of water... and if I'm not careful, a higher pit temp can dry out my larger meats. With the exception of pork shoulder (which I still shoot for a pit temp of less than 250°) 275°ish is an ideal barbecue temp for me.

I'm a big fan of brining poultry and leaner pork (or injecting some of the brine), And I always inject the larger meats, including ribs.

Once the bark is set I will mist as needed. And with most meats I do utilize a wrapped step and for something like ribs, the wrapped time might only be 45 minutes. Also, when comparing butcher paper to foil, foil seems to have an advantage because it locks in more moisture, but the bark is a little softer. The thing I don't do is load up the foil with butter, sauce, etc., like you see so many online cooks do, especially with ribs. I just use a wrapped step to tender up the meat. All these rib cooks show the meat side up, but I wrap with the meat down, then turn it up to firm up the bark.
View attachment 715422

Yep - over 6:45 and counting... usually its out and resting at 6. held 275 pretty well all thru. I+ use an Okie Joe retail rig so the temp at the thermometer is high, even after I drop extended the chimney down to the rack level. 275 in mine is like 250 for others... Appreciate the info ad your pics? Damn, damn it thats looks good..

 

[sean davis]

Welcome to SMF from Colorado

 

[sean davis]