My go to for steaks is the reverse sear and SnS cold grate technique (usually sear on my gasser with GGs). I'm also bringing my SnS cast iron DnG in case the gasser at the cabin appears capable and clean. Usually takes me about 40 minutes start to finish when I'm at home. However, home has an elevation of 1100'. The cabin is at 8300'.
So my question is should I expect the cook to go differently due to the huge elevation change? Time less or more or anything else I may not even be aware of? The Fireboard will keep my cooker temps on point, so no worries there I would think.
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