elevation

hd4me · 09-07-2008, 12:41 PM

hey guy's, this is my first time in the comp. section. We did our first comp at the end of July. finished 42 of 72 overall and 5th with our ribs. We learned a lot and know where things went wrong that kept us from not doing better than 42 overall. Anyway, we have a comp at the end of this month in the mountains. will the elevation make a difference in cook times, air flow.................? Thanks in advance for your help.

HeSmellsLikeSmoke · 09-07-2008, 01:00 PM

Yes it will. How high are you gonna be and what smoker/s will you be cooking on?

In general it will take longer and require somewhat higher temperatures. Just make sure to allow for the extra time.

hd4me · 09-07-2008, 02:12 PM

3200 feet. Backwoods chubby, BGE and the weber silver. About how much longer on cook time? Why a higher temp?

HeSmellsLikeSmoke · 09-07-2008, 02:35 PM

3200 feet is right on the borderline of what is considered high elevation. The classic cut off point is 3000 feet, so I don't think you will see a difference that will be significant.

The more I look into it, I think people try to use somewhat higher temperatures at really high altitude to help compensate for the longer cooking times. The problem is getting the smoker up and maintaining the temperatures you want in the first place. Some crack open the door to the WSM to get the temps they want, for example.

hd4me · 09-07-2008, 02:45 PM

Jim,
Thanks for your help here. I think what I will do is get the smokers lit early just to see what it will take to keep the temps where I want them and then try to figure my timing.
What messed me up on the last one was when I cook on my chubby at home I open the bottom vent about 3/16 of an inch to keep about 200 - 230. At that comp I had to open it an inch plus. I kept the same temps but my brisket cooked to fast. should I expect the same things?

HeSmellsLikeSmoke · 09-07-2008, 02:51 PM

The problem with briskets especially as well as butts is that each one cooks differently and is done when it is done, not when you think it should be done. I wouldn't make much of how long that one brisket took.

I would suggest leaving plenty of time and then rely on a well insulated cooler with towels and newspaper taking up all the empty space to rest them in foil. They will stay hot for several hours that way, as you probably already know.

Bottom line, make sure to allow yourself more time than normal and use the cooler to make the turn in time work out just right.

hd4me · 09-07-2008, 03:04 PM

Thank you very much.

Bigmista · 09-07-2008, 04:12 PM

I had problems cooking on a UDS at elevation a couple of years ago at Silent Valley. Surprisingly, I had trouble keeping the temps down. Go figure.

Leave yourself plenty of time, be flexible and have a good cooler.

09-07-2008, 12:41 PM	#1
hd4me On the road to being a farker Join Date: 02-27-08 Location: Boiling Springs SC Downloads: 0 Uploads: 0	elevation hey guy's, this is my first time in the comp. section. We did our first comp at the end of July. finished 42 of 72 overall and 5th with our ribs. We learned a lot and know where things went wrong that kept us from not doing better than 42 overall. Anyway, we have a comp at the end of this month in the mountains. will the elevation make a difference in cook times, air flow.................? Thanks in advance for your help. __________________ Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser

09-07-2008, 01:00 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Yes it will. How high are you gonna be and what smoker/s will you be cooking on? In general it will take longer and require somewhat higher temperatures. Just make sure to allow for the extra time. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-07-2008, 02:12 PM	#3
hd4me On the road to being a farker Join Date: 02-27-08 Location: Boiling Springs SC Downloads: 0 Uploads: 0	3200 feet. Backwoods chubby, BGE and the weber silver. About how much longer on cook time? Why a higher temp? __________________ Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser

09-07-2008, 02:35 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	3200 feet is right on the borderline of what is considered high elevation. The classic cut off point is 3000 feet, so I don't think you will see a difference that will be significant. The more I look into it, I think people try to use somewhat higher temperatures at really high altitude to help compensate for the longer cooking times. The problem is getting the smoker up and maintaining the temperatures you want in the first place. Some crack open the door to the WSM to get the temps they want, for example. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-07-2008, 02:45 PM	#5
hd4me On the road to being a farker Join Date: 02-27-08 Location: Boiling Springs SC Downloads: 0 Uploads: 0	Jim, Thanks for your help here. I think what I will do is get the smokers lit early just to see what it will take to keep the temps where I want them and then try to figure my timing. What messed me up on the last one was when I cook on my chubby at home I open the bottom vent about 3/16 of an inch to keep about 200 - 230. At that comp I had to open it an inch plus. I kept the same temps but my brisket cooked to fast. should I expect the same things? __________________ Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser

09-07-2008, 02:51 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	The problem with briskets especially as well as butts is that each one cooks differently and is done when it is done, not when you think it should be done. I wouldn't make much of how long that one brisket took. I would suggest leaving plenty of time and then rely on a well insulated cooler with towels and newspaper taking up all the empty space to rest them in foil. They will stay hot for several hours that way, as you probably already know. Bottom line, make sure to allow yourself more time than normal and use the cooler to make the turn in time work out just right. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-07-2008, 03:04 PM	#7
hd4me On the road to being a farker Join Date: 02-27-08 Location: Boiling Springs SC Downloads: 0 Uploads: 0	Thank you very much. __________________ Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser

09-07-2008, 04:12 PM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I had problems cooking on a UDS at elevation a couple of years ago at Silent Valley. Surprisingly, I had trouble keeping the temps down. Go figure. Leave yourself plenty of time, be flexible and have a good cooler. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
High Elevation cooking	Jeff_in_KC	Q-talk	12	07-12-2005 01:20 PM