There have been discussions about variable cooking times, and a recent thread mentioned altitude. Hence my question...
What affects do altitude, humidity, temperature, etc have on the meat smoking process? I'm sure it's different for SmokinOkie living at 400' or son in a relatively humid Oklahoma (or Tom at sea level at probably 99.9% humidity) than it is for me at 5200', 20% humidity, etc.
For example I'm starting to learn that if it's recommended to cook something to, say, 200 deg that I should only take it to 195 or less. Cooking times also seem to be noticeably longer. It's not a big deal--just wondering.
Any thoughts?
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