Competing at different altitudes

bradgreer · Sep 29, 2014

Hello brethren.
I was wondering if you change your contest cooking times when you compete at different altitudes?
It's about 4500 ft. where I live, but some contests I want to try are below 1000 ft. Would I need to change my times?

Thanks,

INmitch · Sep 29, 2014

Where's Gore when you need him????

big brother smoke · Sep 29, 2014

Probably depends on if you are cooking hot and fast or low and slow.

jaestar · Sep 29, 2014

I looked into this last year and what I was able to figure out is that it really doesn't change much until you get to the 8-10k elevations. At those you have to start paying attention to fire management as the air is so much thinner.

rolfejr · Sep 29, 2014

My altitude rarely changes from contest to contest, positive altitudes are the key to success!

oops' I think I read this wrong.

CBQ · Sep 29, 2014

rolfejr said:
My altitude rarely changes from contest to contest, positive altitudes are the key to success!

oops' I think I read this wrong.

Those contests with negative altitudes are a real bear.

http://www.kcbs.us/event/4631/tony-stone-low-slow-bbq-competition

(Elevation: -5 meters)

Probably a bunch of people with funny names like Huizenga too. :becky:

Smoke'n Ice · Sep 29, 2014

I have found that with each 1k increase in altitude, my cooking times extend out somewhat and I need to cook to a higher internal temp, typically 5 to 10 degrees to get the same tenderness at or below 1k feet which is where most of my contests are. In addition, the final product at altitude, tends to be drier.

The good news for you is, shorter cook times and more moist product.

Rub · Sep 29, 2014

I compete mostly in FL and the SE at pretty low altitudes. I competed in SLC over the summer and I can tell you that my times on the big meats were longer. Made the difference between 3rd and 1st.

bradgreer · Sep 30, 2014

Yeah Rub, I knew you were in my neck of the woods and man did I want to go to your class but I was out of town.

How much additional time do you think you might have needed?

Scottie · Sep 30, 2014

I've competed at them all. I'll be honest and say I didn't really notice much of a difference. I think I allowed a little more time, but nothing drastic. I think it takes more fuel, but nothing too crazy. I've cooked with pellets and a Jambo at higher elevations.

Rub · Sep 30, 2014

bradgreer said:
Yeah Rub, I knew you were in my neck of the woods and man did I want to go to your class but I was out of town.
How much additional time do you think you might have needed?

I think if I had an additional 45-60 minutes I would have been golden. I should have known better. Always better to be ready a little earlier than later...

TalonBrew · Oct 1, 2014

I cooked at Conifer CO for the first time this year (alt 8,200). My house is at 6,000 so I didn't think much of it, but the brisket never got fully done. Afterward, I talked to 4 other people with the same "symptoms" as mine, and the only thing I could attributed it to was altitude. The funny thing was all the other meats cooked just like they do lower. If we do Conifer next year, I might give the brisket a little more time.

Competing at different altitudes

bradgreer

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INmitch

is one Smokin' Farker

big brother smoke

somebody shut me the fark up.

jaestar

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rolfejr

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CBQ

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Smoke'n Ice

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Rub

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bradgreer

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Scottie

Quintessential Chatty Farker

Rub

is One Chatty Farker

TalonBrew

Knows what a fatty is.

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