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BBQ'g at altitude

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Post Sat Aug 02, 2014 1:45 am

Posts: 45
Location: Woodland Park, CO
Looking for some help from anyone who BBQ's at altitude. Just moved into new place at 8700 feet. The charcoal is burning differently then it did at 800 feet. It seems to take a lot longer to get up to temp. I know water boils at a lower temp, and there's less oxygen and pressure...but does it have that much impact on charcoal burning?

Post Mon Aug 04, 2014 12:41 am
BchrisL User avatar

Posts: 115
Location: Northern Virginia
Yes the oxygen is about 20% less than it was at 800 feed. The charcoal will burn slower. Moreover the food will cook slower as well because of the water content. It will absorb the heat as it changes state to gas at a lower temperature, keeping the meat from reaching the correct internal temperature longer.

Lots of good sites out there discussing this.

BTY did you move to Shangri-La ?

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Post Sun Aug 17, 2014 10:48 pm

Posts: 45
Location: Woodland Park, CO
Problem Solved. Thank you CharredGriller.

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