Living at about 5000 above sea level, I was wondering if there are any adjustments that need to be made for the elevation; increased times, different temperatures and all of that jazz.
The Bradley is budgeted for next month, and I am trying to figure out what to do first...
Roman
Roman,
The golden rule I live by is never allow the box temperature to reach the point of boiling water. At that point the meat will start to lose moisture and begin to get tough. So at whatever temperature your water boils I would stay about 5 degrees below that.
Congrats on the Bradley, and if you are looking for something simple then either do a bacon wrapped chicken breast or a Boston butt. Check out our recipe site!
Welcome to the group~~!
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Thank you much, Olds. That was really the major question that I had on this whole thing (I am sure that I will come up with more once my smoker gets here!)
Roman