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The Highs and Lows of Barbecue: How Elevation Affects Your Cook.

The Highs and Lows of BBQ: How Elevation Affects Your Cook


Ah, the thrill of BBQ! The savory aroma, the enticing smoke, the charred perfection – there's something so primal and satisfying about cooking over an open flame. But did you know that the elevation at which you're cooking can significantly impact your BBQ results? Whether you’re a seasoned pitmaster or a weekend griller, understanding how altitude affects your BBQ can be a game changer. Let’s dive into the science behind this and offer some solutions for your mountain-top or sea-level smoke sessions.


1. Elevation and Boiling Point

The first thing to note is that water boils at a lower temperature at higher elevations. At sea level, water boils at 212°F (100°C). For every 500 feet above sea level you go, the boiling point of water drops about 1°F. So, at 5,000 feet, water boils at roughly 202°F (94.4°C). This affects cooking in general, but for BBQ, it's important when considering the evaporation and moisture content of your meats.


2. Implications for BBQ

Here's how the altitude's impact on boiling point translates to your BBQ:


-Moisture Loss: With a reduced boiling point at higher elevations, the moisture within the meat will start to evaporate at a lower temperature. This can lead to meats drying out quicker than they might at sea level.


-Cooking Time: As moisture evaporates faster, it can cool the meat’s surface, potentially slowing down the cooking process. This might mean that your brisket or pork shoulder takes longer to reach the desired internal temperature.


-Maillard Reaction: This is the reaction responsible for the browning of meats, and it happens more efficiently at higher temperatures. With a lower boiling temperature at higher altitudes, achieving a beautiful crust or bark on your BBQ might be a tad more challenging.


3. Adjusting for Altitude

So, what's a BBQ enthusiast to do? Here are some adjustments you can make:


-Increase Cooking Temperature: To counteract the faster evaporation and slower Maillard reaction, you can increase your cooking temperature by a small margin. This will help you achieve a better crust and keep cooking times closer to what you might expect at sea level.


-Moisture is Key: Consider using a water pan in your smoker or grill. This adds moisture to the cooking environment, helping to prevent your meat from drying out.


-Marinate or Brine: Using a brine or marinade can help introduce additional moisture and flavor into the meat, aiding in both taste and texture at higher altitudes.


-Monitor Closely: High altitude BBQ can be a bit unpredictable. Using a meat thermometer and regularly checking your BBQ ensures that it's cooking at the rate and to the doneness you desire.


4. Remember the Basics

Regardless of altitude, the fundamentals of BBQ remain. Quality meats, the right seasoning, steady temperatures, and patience will always be at the heart of great BBQ. Adjusting for elevation is simply another tool in your BBQ toolkit.



Altitude's effect on BBQ is a fascinating mix of science and culinary artistry. Whether you’re grilling in the Rockies or smoking by the sea, understanding how elevation plays into the process ensures that every bite is as mouthwatering as the last. So, the next time you fire up your smoker or grill, consider your elevation and adjust accordingly. Happy grilling!

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1 Comment

Great info guys. I always use to overcook my ribs especially at high altitude 😎

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