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  • MBMorgan
    commented on 's reply
    Swug - I really haven't had to make any conscious adjustments for either grilling or smoking due to altitude (6300' in my case). Of course, I had to be sure that the lower PBC vent was set correctly (7/8 open). In the kitchen, it's a different story for many things because water boils at about 200 deg. F here ... so I often have to adjust cook times accordingly.

  • Texas Larry
    commented on 's reply
    Swug Spent 20 years up in your part of the country. Believe it or not I do miss the winters🤣. Nothing wrong with BBQ from up that way either from my experience.

  • Swug
    commented on 's reply
    Just curious... What have you had to do differently in the higher elevations for your bbq? Do you open the vents more than you would normally at lower elevations?

  • Swug
    commented on 's reply
    Thanks for the tip. Purchased a ThermoWorks Billows and Signals. Pretty much closes off most vents to the changing breezes.

  • Swug
    commented on 's reply
    Thanks Larry. Hope to get to TX someday for some of that fine beef bbq.

  • Swug
    commented on 's reply
    Thanks Ron. Just received a Slow N Sear. Also picked up a drip n griddle while I was at it.

  • tiewunon
    replied
    Welcome from Virginia Beach.

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  • holehogg
    replied
    Greetings from South Africa

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  • Swug
    replied
    Smoked drummies with Cherry bourbon glaze. Click image for larger version

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  • RichieB
    replied
    Welcome from Western Massachusetts. Nice cook.

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  • Jared49
    replied
    Welcome from Appleton, WI

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  • Skip
    replied
    Welcome from Minnesota. Enjoy The Pit!

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  • Donw
    replied
    Welcome from Maryland

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  • LA Pork Butt
    replied
    Welcome to the Pit from Dallas! I cook on a Big Green Egg and if winds gust on and off you will need some kind of wind shield at the intake or some type of electronic controller. I use a Smobot and before that a PartyQ.

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  • Soonerpop
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    Welcome from north Texas. Good looking brisket.

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