PCH
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Does anyone have any advice concerning smoking at high altitude (Albuquerque, ~5500ft above sea level).
We recently traveled to my Parent's house in Kansas and smoked Brisket, Ribs and Pork Shoulder (on different days). They were the best we have ever smoked.
I smoked Ribs (in ABQ) before we traveled to Kansas and Brisket tonight and both were somewhat dry even though I followed the same smoking method (225 degrees until 160, pull, wrap and return to smoker until 205).
I know there are changes that need to made for baking at high altitudes. Are there any adjustments that should be made for smoking at high altitudes?
Thanks for the help.
ph
We recently traveled to my Parent's house in Kansas and smoked Brisket, Ribs and Pork Shoulder (on different days). They were the best we have ever smoked.
I smoked Ribs (in ABQ) before we traveled to Kansas and Brisket tonight and both were somewhat dry even though I followed the same smoking method (225 degrees until 160, pull, wrap and return to smoker until 205).
I know there are changes that need to made for baking at high altitudes. Are there any adjustments that should be made for smoking at high altitudes?
Thanks for the help.
ph