喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-10-2013, 12:06 PM   #1
ribsrdone
Got Wood.
 
Join Date: 07-06-07
Location: BBQ Paradise
Downloads: 0
Uploads: 0
Default Need help with BW Competitor at high elevation

I have a friend that is trying to learn how to use a Backwoods Competitor. He lives at about 6100' above sea level. Does anyone have experience with this cooker at this altitude? Thanks in advance for your help.
ribsrdone is offline   Reply With Quote


Unread 10-10-2013, 02:11 PM   #2
legendaryhog
Take a breath!

 
legendaryhog's Avatar
 
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0
Default

I have not used that cooker, but I have catered a wedding at 9100ft, and it took a lot longer than I expected (way longer, but we made it). Because of the decreased air pressure you need higher heat and longer cooking times.
__________________
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog is offline   Reply With Quote


Unread 10-10-2013, 02:46 PM   #3
4uweque
Full Fledged Farker
 
4uweque's Avatar
 
Join Date: 02-16-12
Location: Memphis Tenn.
Downloads: 0
Uploads: 0
Default

Yep, more time and higher temps. I learned the hard way as well.
__________________
2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill
4uweque is offline   Reply With Quote


Unread 10-10-2013, 07:06 PM   #4
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

I know water boils at approx. 194*F at those altitudes from being in the Rockies a few times. We were above that in the mountains outside Buena Vista in CO. working on Mt. Harvard. Installed a nat gas pack for heating and had to have a high altitude kit which had smaller gas orifice and enlarged air intakes per burner. I would think the same principle applies. Less fuel, more O2, close to same BTU output.

Just my .02. Good luck!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.
Toast is offline   Reply With Quote


Unread 10-10-2013, 07:36 PM   #5
castlepines
is one Smokin' Farker
 
Join Date: 08-23-13
Location: PA
Downloads: 0
Uploads: 0
Default

There are a number of resources out there for cooking at altitude. The lower partial pressure of the various components of atmosphere will make it necessary for higher temps and longer cook times. If your buddy knows those differences of cooking at altitude vs. at sea level and how it affects cooks then he'll probably be able to make the adjustments with his cooker.
castlepines is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:34 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.