Elevation

[Jarret]

I usually cook at sea level, this past week I was camping at 5000ft and could not get my PK360 past 350 degrees. Additionally a chimney of coal that usually took 13 minuets to be ready now took 45 minutes. Has anyone one experienced this symptom and/or does anyone live at a higher elevation and use a coal burning grill/smoker with success? If so how can I get this PK to perform like I know she can at higher elevations?

[Henrik]

Interesting question! Following...

[barelfly]

Home is in the high desert of New Mexico, so basically the same elevation you were camping. I don’t have a PK, use a kettle, but I haven’t had issues with temps. I use KBB and can get temps up but I don’t know where they were at. I cook Paella on my kettle and use a higher temp but I haven’t really tracked the temp, I just put KBB in a circle when it’s ready.

ive done chicken quite a bit on the kettle, and I usually am up in the 350-375, even higher at times.

I will say the briquettes seem to take longer to ash over compared to what I’ve read on various sites about time to ash.

I guess, try more lit coals and air to get the temps you want. How hot are trying to get? Sorry that’s not much help, but I’m sure others will chime in.

[barelfly]

Jarret how charcoal did you have going? A full chimney full?

[Jarret]

I had a full chimney.

[barelfly]

600* and how long to hold that?

I don’t know how hot it got, but I did 2 chimneys full once to sear 8 thick (2.5”) ribeyes. I had to wear my welders gloves I bought for the chimney to protect myself it was so dang hot. Flames were close to 2’ high.

Maintaining that temp is going to be hard for to long I would guess. But hopefully you can get it.

[AverageJoe]

I live real close to Denver so I am just a few hundred feet higher elevation than you are. As with barelfly I do not have a PK, but I have a kamado and the PBC. What type of charcoal are you using?

Personally I have found that if I want to get higher temps in either of my cookers I need to use lump.

Additionally the vents are going to need to be open a bit more than what you are used to for the fire to get hot.

That is basically it though.

And yes I have found that it takes a bit more time for my kamado to get up to temp compared to when I was living in Vermont. When I get a larger kamado for my backyard Fred is going to be going to the family cabin in the Mountains. That is going to be at close to 10,000' elevation so that will be a new learning curve for me and I will have to post the information about that as well. Thinking maybe track the heat up and cook times.

[AverageJoe]

Troutman

[Jarret]

I used royal oak. I also tried Cowboy lump however that cowboy was terrible.

[AverageJoe]

Jarret Royal Oak is my go to for in my Kamado and I prefer it. I have thought about trying Jealous Devil as that is one that Harry Soo uses it a lot for his cooks.

[MBMorgan]

I live at 6300ft and haven't had an issue with getting a PBC up to at least 400F ... as long as the KBB charcoal was dry. I'd suggest that you get some fresh briquettes and give it another try.

[Jarret]

I tried a new bag of Royal Oak, a Lump and a new bag of KBB. I pulled both lower vent tubes and the ash plug and managed to get it hotter.

[NapMaster]

Jarret When my ash plug is clear, I feel much better. 😂

[Troutman]

(< oxygen) = (< btu's)

[mountainsmoker]

Janet just give it time. Elevation does make a difference. The higher you go the less oxygen is in the air. I am on the edge of 3000-4000 range. So it takes water a little longer to boil water and my grill to get up temp.