Grilling and Smoking at Altitude...
In Colorado at ~1 mile high and it seems as though my longer cooks take longer than the what's typically suggested (20+ hours for pork shoulder, 2+ hours for cornell chicken before searing, etc). I use a thermometer so I am pretty sure the temp is correct.
I don't have a lot of empirical evidence on this yet, but wanted to toss this out to the Pit to see if anyone has a scientific explanation that may back up my perception; or am I just dreaming it?
Trying to avoid a bunch of guests waiting around much longer than is comfortable (and drinking all my beer!) for food to come off the grill.
I don't have a lot of empirical evidence on this yet, but wanted to toss this out to the Pit to see if anyone has a scientific explanation that may back up my perception; or am I just dreaming it?
Trying to avoid a bunch of guests waiting around much longer than is comfortable (and drinking all my beer!) for food to come off the grill.
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