After several years of smoking brisket and grilling, I'm starting to get more serious about both. To date I have been a long-time beginner. Looking for tips, especially on rubs, brisket, ribs, roasts.
Reside in Alamosa, CO, a town of about 8,000 good folks. Elevation is 7540 feet, which causes some problems grilling and smoking. But with some help from members, maybe I can overcome some of these. I am a retired forester, been smoking for several years but not doing a real good job at it.
Problem that vexes me most is doing a good job smoking at this elevation. I have initially deduced that I need to use a higher temperature and/or additional time to get good smoked meat. If you think I am missing something else, let me know, please.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Thanks for the welcome. Since you smoke/grill at about 5,000 feet have you encountered any problems with adjusting recommended temps/time there? I use a gas smoker so some can be done in late fall or during the February warm up. Any comments?
Welcome blrvine !!! I'm sure some o' th' high-altitude folks will chime in with tips an' tricks. Enjoy th' Pit, soon yer BBQ will be Rocky Mountain High!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
"Thanks for the welcome. Since you smoke/grill at about 5,000 feet have you encountered any problems with adjusting recommended temps/time there? I use a gas smoker so some can be done in late fall or during the February warm up. Any comments?"
We're actually at 6300 ft here (on the Palmer Divide) and I have never really had to make many altitude-related changes for either grilling (Weber Genesis) or smoking (PBC). I have noticed that cook times do seem to be a bit longer than what sea-level cooks tend to see ... probably due to the lower boiling point of water where we live (200 deg here and probably 198-199 in Alamosa).
About the only situations where I need to tweak times (never temps) are when braising meats (a boiling point issue ... unless using a pressure cooker) or when baking sourdough and other breads (faster proofing/rising due to lower atmospheric pressure).
Thanks for the comments. We boil at about 196 and that's what I was basing my comments on. Grilling (basically steaks and hamburgers) are done about similar times as lower elevations. Therefore, if I am reading you right, I will continue with what I have done but keep better notes.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit blrvine! We're glad you joined!
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you:
Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome blrvine! At such high elevations yes water boils at a lower temp as we all know but fats and collagens still render at the same temp. However, because water temps boil lower, this means water in meat will evaporate earlier (at a lower temp) and thus extend cooking times. You're not alone as you know. Meathead has advised cooking at a lower temp at those elevations to prevent excess drying out of the meat during the cook. Try dropping your cooker temp to 215 (or so) next time. Yes it will result in a longer cook but it may turn out a better product.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
Favorite Dog Breed: German Shorthair Pointer
Favorite Car: The ones that start
Favorite Month: October
Favorite Steak: Ribeye, rare, and reverse seared
Comment