Conquering the Challenges of Cooking at Elevated Levels
As an experienced barbecue pitmaster, I’ve had the privilege of competing at contests across the country, from the deserts of the Southwest to the mountain towns of the Rockies. And let me tell you, there’s nothing quite like the thrill of perfecting your craft in the face of unique regional challenges. One of the trickiest obstacles I’ve encountered over the years? Cooking barbecue at high altitudes.
You see, when you take your trusty smoker or grill up into the thin air of the mountains, the rules of the game change. The lower atmospheric pressure means water boils at a lower temperature, which can wreak havoc on your perfectly honed techniques. I learned this the hard way during my first competition in Show Low, Arizona, elevation 6,300 feet. My go-to brisket recipe, which had earned me countless accolades at sea level, turned out bone-dry and disappointing.
Determined to crack the high-altitude code, I reached out to some of the top pitmasters in the Rocky Mountain region, and they graciously shared their hard-won wisdom. Folks like Fidel Astorga of Utah BBQ Company, Kyle Woodward of Woody’s Q Shack, and Rusty Monson of Salt City BBQ have mastered the art of competing at lofty elevations, and they were kind enough to impart their secrets.
Understanding the Science of Altitude and Barbecue
The key to conquering high-altitude barbecue, it turns out, lies in understanding the science behind it. As the elevation increases, the atmospheric pressure decreases, causing the boiling point of water to drop. At sea level, water boils at 212°F, but at 6,300 feet, it boils at a mere 198°F. This means your meat is going to take longer to cook, and the moisture is going to evaporate much faster.
“The higher up you go, the more liquid you should add to your wrap,” Kyle Woodward advised. “The meat is going to stall out sooner, and you need to be prepared for that.”
Fidel Astorga echoed this sentiment, noting that his team has had great success with Traeger Ironwood smokers, which feature built-in fans to regulate the temperature and oxygen flow. “The issue I see with some smokers at higher elevations is that the fire struggles to get the oxygen it needs to burn at certain temperatures,” he explained. “The Ironwood has a built-in fan and thermometer which regulates that cook temperatures in our pits.”
Rusty Monson, on the other hand, has found that a good old-fashioned drum smoker can work wonders, as long as you add an external fan control unit like a ThermowerksTM Smoke X4 with the Billows attachment. “We use water pans to help with that,” he said. “By adding moisture to the cook, we can keep that moisture in the meat longer.”
Adjusting Your Techniques for High-Altitude Barbecue
Armed with this scientific understanding, the next step is to adapt your techniques to the mountain environment. As Fidel mentioned, he prefers to cook at slightly lower temperatures when he’s up in the thin air, allowing for a longer, more gentle cook. “The few times we cooked in Texas and/or California, lower elevations, our food seemed to cook faster but not extremely off from our normal cook times,” he said.
Kyle, on the other hand, has found success with his “hot and fast” approach, running his Gateway Drum Smoker at a steady 300°F, no matter the elevation. “It just takes a little longer,” he explained. “You have to be patient and give yourself more time as the elevation goes up.”
Rusty shared a valuable tip about seasoning: “I find that when we have to use lots of water in our pans, our seasoning doesn’t adhere as easily. That is why we start at a higher temp, and then we drop those temps drastically before we start burning our food.” He learned this technique from renowned chef Thomas Keller, and it’s served him well in the high-altitude competitions.
Another crucial adjustment is the timing of when you pull your meat off the smoker. As Kyle pointed out, the meat is going to stall out sooner, and you need to be prepared for that. “Give it an extra 30 minutes and pull it off the smoker,” he advised. “During these 30 minutes, I’m looking for two things: tenderness and making sure I don’t dry the meat out.”
Rusty echoed this strategy, emphasizing the importance of relying on the probe test rather than just temperature. “You may probe your meat to get to 204°F, then start probing for doneness, but in higher elevation, it might be done already. Wrap sooner than you would usually is a good one.”
Mastering the High-Altitude Flavor Profile
One final factor to consider when cooking barbecue at high altitudes is the impact on flavor. As Rusty mentioned, the extended cook times and increased moisture can affect how your rubs and seasonings adhere to the meat. “I find that when we have to use lots of water in our pans, our seasoning doesn’t adhere as easy,” he said. “That is why we start at a higher temp.”
Fidel and Kyle, however, haven’t noticed a significant difference in the flavor profiles of their meats. “I usually don’t taste my food until I’m ready to turn them in,” Fidel shared. “By then, I have set the BBQ sauce and added my final finishing dust. I pretty much season my meats the same in high or lower elevations.”
Kyle echoed this sentiment, saying, “I’ve never noticed the food being bland at high altitude or being stronger at low elevation.” However, he acknowledged that for teams not used to the altitude, the extended cook time could burn off more seasoning, so it’s always important to do a final taste and adjustment before boxing up your entries.
As Tuffy Stone, a five-time World Champion Pitmaster, wisely taught me, “Competition BBQ is a tenderness game. If you get your tenderness spot on, you can adjust the taste after it cooks.” So, no matter the altitude, focus on nailing that perfect texture, and you can always tweak the flavors to your liking.
Bringing It All Together: Tips for High-Altitude Barbecue Success
So, there you have it, folks – the insider secrets from some of the best high-altitude pitmasters in the business. Here’s a quick recap of the key takeaways:
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Understand the Science: The lower atmospheric pressure at higher elevations means water boils at a lower temperature, which can dramatically impact your cook times and moisture retention.
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Adjust Your Equipment: Look for smokers and grills with built-in fans or the ability to add external airflow control to ensure your fire is getting the oxygen it needs.
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Modify Your Techniques: Experiment with lower cooking temperatures, increased liquid in your wraps, and extended rest times to compensate for the quicker moisture loss.
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Revise Your Seasoning Approach: Start with a higher initial seasoning, then reduce the temps to avoid burning your flavors, and be prepared to make final adjustments before turning in your contest entries.
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Stay Flexible and Adaptable: As with any aspect of barbecue, you need to be willing to experiment and make adjustments on the fly. What works at sea level may need to be tweaked for high-altitude cooking.
With these insights in your back pocket, you’ll be well on your way to mastering the art of high-altitude barbecue. So, what are you waiting for? Grab your gear, head for the hills, and let’s get cooking!
And remember, if you ever find yourself in need of top-notch barbecue equipment, supplies, or advice, be sure to visit Creekside BBQ. Our team of experienced pitmasters is always here to help you take your barbecue game to new heights.
