Brick wrote:
> On 10-Jul-2005, Grizzly > wrote:

> >
> > I still couldn't get the internal meat temp up above 174--and after
> > about 3 hours of it sitting at 174, I put a thermometer dead center on
> > the grill and guess what? 174. No wonder it wouldn't go higher! (And
> > that's with a wind shelter AND thermal insulation around th' thing.) I
> > wonder if altitude has anything to do with it--I'm at about 6000 feet.
>
> Voila!!! Altitude is the Archtypal enemy of the pitmaster. You need all the
> draft you can get. I don't think there is a production BBQ Pit that is
> actually suited to high altitude cooking. You need a 4" dia chimney from
> grate level and at least 4 ft tall. You're not going to make it with a flat-
> lander's rig. I lived in Longmont, Co for 12 years.

I live north of Longmont, and temp isn't a problem for me. Of course,
I have a Grilldome ceramic. Couldn't the OP just use a hotter (made
from kiln-dried) lump like cowboy? He might have to replenish a bit on
long cooks, but so what?

Or, he could get a GD.

- bc