Originally Posted by motoeric
Another quick question:
For new initiates into the PBC cult, has anyone come up with time guidelines for cooks at closer to sea level?
First, I'm not aware of any "cult", but that aside, there are many PBC customers at or near sea level.
Second, the beauty of the PBC is that it doesn't matter if you're in Death Valley or on top of Pike's Peak. They pre-set the intake for your elevation before they ship it. Your cooking experience in NY will be the same as for me here in Boise at 2700 feet.
If you have further questions I'd encourage you go call the owner of the company. Noah puts his personal cell number on every cooker, and on his web site.