I will be going to the mountains this weekend and been asked to bring my
smoker and do some ribs and brisket for the gang. Does anyone know if the
cooking times are different at 7000 ft ? Should I be doing anything else
differently?

Thanks for any info.

Chuck

"Capt. Tundra" wrote in message
news:gmvBe.8831$Eo.1260@fed1read04...
I will be going to the mountains this weekend and been asked to bring my smoker
and do some ribs and brisket for the gang. Does anyone know if the cooking
times are different at 7000 ft ? Should I be doing anything else differently?

Thanks for any info.

Chuck

4000 204.8
4500 203.9
5000 203.0
5500 202.0
6000 201.1
6500 200.2
7000 199.3
7500 198.3
8000 197.4
8500 196.4
9000 195.5
9500 194.6
10000 193.6

Here are the various boiling points at different altitudes. Because the
moisture in the meat will not exceed 199.3 degrees I would expect it will take
a little longer to cook the meat to the desired temperature.

http://ucce.ucdavis.edu/files/filelibrary/1808/74.PDF please see the note here
on "oven roasting"

Dimitri

Capt. Tundra wrote:
I will be going to the mountains this weekend and been asked to bring my
smoker and do some ribs and brisket for the gang. Does anyone know if the
cooking times are different at 7000 ft ? Should I be doing anything else
differently?

Thanks for any info.

Chuck





Yes, my Weber bullet in the north country in Arizona which is anywhere
between 5,000 and 7,000 feet takes almost twice the time it does at
1,500. Humidity may effect cooking times also since we are so dry. I
have a couple of trips under my belt and to my recolection I remeber
starting 4 whole chickens in beer can racks at about 2 PM and at about
6:30 it was not ready. Very red near the bones. For the chicken I would
plan about 6 hours. It didn't seem to bother the ribs too much but it's
probably all realavent. You may want start a Minion method earlier than
normal the night before for large beef and pork cuts. Maybe start at 9
or 10 PM and take it off mid morning or noon, pull it and ice water
bathe it in smaller ziplocs. You can reheat pulled meat in the big foil
pans you can find at the warehouse stores. Push a doughnut whole in the
middle of the pan and add a 1/4 cup of water and sauce mixture or just
water to help steam the product. You can set these pans on a grill with
low to moderate coals and leave enough room in the pans to shake like a
jiffy pop container occasionally to prevent scortching.

Here is an added treat:
Take a large head of cabbage with you. Chop it up in big 1/2 inch
chunks. Toss with olive oil, vinegar salt and your favorite spices. Take
two grills and criss cross them to make smaller holes and grill straight
over the mesquite till cooked to your liking. Excellent.

Thanks for the info, I was thinking that it might take some extra time.
We were headed to a friends cabin this weekend,( Munds Park,AZ) but
something came up and will have to make it up there maybe next weekend and
try again.

Many Thanks,

Chuck



"Sonoran Dude" wrote in message
...
Capt. Tundra wrote:
I will be going to the mountains this weekend and been asked to bring my
smoker and do some ribs and brisket for the gang. Does anyone know if the
cooking times are different at 7000 ft ? Should I be doing anything else
differently?

Thanks for any info.

Chuck





Yes, my Weber bullet in the north country in Arizona which is anywhere
between 5,000 and 7,000 feet takes almost twice the time it does at 1,500.
Humidity may effect cooking times also since we are so dry. I have a
couple of trips under my belt and to my recolection I remeber starting 4
whole chickens in beer can racks at about 2 PM and at about 6:30 it was
not ready. Very red near the bones. For the chicken I would plan about 6
hours. It didn't seem to bother the ribs too much but it's probably all
realavent. You may want start a Minion method earlier than normal the
night before for large beef and pork cuts. Maybe start at 9 or 10 PM and
take it off mid morning or noon, pull it and ice water bathe it in smaller
ziplocs. You can reheat pulled meat in the big foil pans you can find at
the warehouse stores. Push a doughnut whole in the middle of the pan and
add a 1/4 cup of water and sauce mixture or just water to help steam the
product. You can set these pans on a grill with low to moderate coals and
leave enough room in the pans to shake like a jiffy pop container
occasionally to prevent scortching.

Here is an added treat:
Take a large head of cabbage with you. Chop it up in big 1/2 inch chunks.
Toss with olive oil, vinegar salt and your favorite spices. Take two
grills and criss cross them to make smaller holes and grill straight over
the mesquite till cooked to your liking. Excellent.

Capt. Tundra wrote:
Thanks for the info, I was thinking that it might take some extra time.
We were headed to a friends cabin this weekend,( Munds Park,AZ) but
something came up and will have to make it up there maybe next weekend and
try again.

Many Thanks,

Chuck



"Sonoran Dude" wrote in message
...

Capt. Tundra wrote:

I will be going to the mountains this weekend and been asked to bring my
smoker and do some ribs and brisket for the gang. Does anyone know if the
cooking times are different at 7000 ft ? Should I be doing anything else
differently?

Thanks for any info.

Chuck






Yes, my Weber bullet in the north country in Arizona which is anywhere
between 5,000 and 7,000 feet takes almost twice the time it does at 1,500.
Humidity may effect cooking times also since we are so dry. I have a
couple of trips under my belt and to my recolection I remeber starting 4
whole chickens in beer can racks at about 2 PM and at about 6:30 it was
not ready. Very red near the bones. For the chicken I would plan about 6
hours. It didn't seem to bother the ribs too much but it's probably all
realavent. You may want start a Minion method earlier than normal the
night before for large beef and pork cuts. Maybe start at 9 or 10 PM and
take it off mid morning or noon, pull it and ice water bathe it in smaller
ziplocs. You can reheat pulled meat in the big foil pans you can find at
the warehouse stores. Push a doughnut whole in the middle of the pan and
add a 1/4 cup of water and sauce mixture or just water to help steam the
product. You can set these pans on a grill with low to moderate coals and
leave enough room in the pans to shake like a jiffy pop container
occasionally to prevent scortching.

Here is an added treat:
Take a large head of cabbage with you. Chop it up in big 1/2 inch chunks.
Toss with olive oil, vinegar salt and your favorite spices. Take two
grills and criss cross them to make smaller holes and grill straight over
the mesquite till cooked to your liking. Excellent.




The chicken was cooked just south of Lake Mary so it's the same altitude.

On 19-Jul-2005, Bubbabob wrote:

"Capt. Tundra" wrote:

I will be going to the mountains this weekend and been asked to bring
my smoker and do some ribs and brisket for the gang. Does anyone know
if the cooking times are different at 7000 ft ? Should I be doing
anything else differently?

Thanks for any info.

Chuck

Don't let the internal temp of the meat hit the BP for the altitude that
you're at. ZIt'll dry out into shoe leather in no time at all.

Too right. Boy, could that ever get touchy, trying to get a butt or shoulder
out to pulling temp at 7000 feet without drying it out. How about a little
help here folks? How does the colagen breakdown point relate to altitude?
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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Brick wrote:
On 19-Jul-2005, Bubbabob wrote:


"Capt. Tundra" wrote:


I will be going to the mountains this weekend and been asked to bring
my smoker and do some ribs and brisket for the gang. Does anyone know
if the cooking times are different at 7000 ft ? Should I be doing
anything else differently?

Thanks for any info.

Chuck


Don't let the internal temp of the meat hit the BP for the altitude that
you're at. ZIt'll dry out into shoe leather in no time at all.


Too right. Boy, could that ever get touchy, trying to get a butt or shoulder
out to pulling temp at 7000 feet without drying it out. How about a little
help here folks? How does the colagen breakdown point relate to altitude?

Just add more sauce... the campers are usually too drunk to notice.