Park City, Utah @8,300'

Candy @ BBQ'rs Delight told me she sells the Charcoal Pellets to people @ high altitudes to boost BTUs. She said people blend them with flavor wood. Not much use for me @ sea level!

Posted by Mr. T
Posted August 26, 2011 12:52 PM Hide Post
At sea level water boils at 212°. The general formula for determining the temperature that water boils at altitude is. Subtract 2° for each 1000 feet in altitude. At my location (2300’) water boils at 207° at 5500’ it will boil at around 201°. This will lean toward a dryer product before reaching desired finishing temp. Consider brining marinating or other moisture saving techniques when cooking.

"Learn to deal with the facts, not tradition or sympathy".
Posts: 372 | Location: Trout Creek, Montana | Registered: January 07, 2011

There's a good thread- in Find- type in Altitude. lots of great information

buzaroo.

i own a Q joint in lake city colorado [elev 8700'] i do my briskets and butts at 220 for 14 hours. i do inject. dont brine. they come out perfect every time.....luck.

I've cooked on an FEC100 in Park City with no real change of performance. My FEC100 took first in brisket at Grill on the Hill contest at Snowbird.
Larry Jacobs - Utah BBQ Organization