Comments on: The Basics Of High Altitude Grilling http://www.bbqaddicts.com/blog/grilling/basics-high-altitude-grilling/ -- Smoke It, Grill It, Roast It, Eat It -- Mon, 23 Jan 2012 11:26:06 +0000 hourly 1 http://wordpress.org/?v= By: Jack Chan http://www.bbqaddicts.com/blog/grilling/basics-high-altitude-grilling/#comment-84743 Jack Chan Tue, 02 Aug 2011 01:57:28 +0000 http://www.bbqaddicts.com/blog/?p=91#comment-84743 @Jason - many thanks! So there is no difference cooking at the sea level and high altitude area if I only need to cook at the temperature below the boiling point? @Jason – many thanks! So there is no difference cooking at the sea level and high altitude area if I only need to cook at the temperature below the boiling point?

]]> By: Jason http://www.bbqaddicts.com/blog/grilling/basics-high-altitude-grilling/#comment-84742 Jason Tue, 02 Aug 2011 01:50:52 +0000 http://www.bbqaddicts.com/blog/?p=91#comment-84742 @Jack - The short answer is that the individual temperatures remain the same. The long answer is that the change in boil point happens because the atmospheric pressure changes at different altitude. The higher up you get, the thinner the air gets, which means the atmosphere is putting less force on the objects in it. The boiling point is the temperature at which vapor pressure of a liquid is equal to the atmospheric pressure placed upon it. So if the atmosphere isn't pushing as hard on your pot of water, then it takes less vapor pressure to achieve equilibrium (which means your pot of water will boil at a lower temperature). @Jack – The short answer is that the individual temperatures remain the same. The long answer is that the change in boil point happens because the atmospheric pressure changes at different altitude. The higher up you get, the thinner the air gets, which means the atmosphere is putting less force on the objects in it. The boiling point is the temperature at which vapor pressure of a liquid is equal to the atmospheric pressure placed upon it. So if the atmosphere isn’t pushing as hard on your pot of water, then it takes less vapor pressure to achieve equilibrium (which means your pot of water will boil at a lower temperature).

]]> By: Jack Chan http://www.bbqaddicts.com/blog/grilling/basics-high-altitude-grilling/#comment-84739 Jack Chan Tue, 02 Aug 2011 01:14:41 +0000 http://www.bbqaddicts.com/blog/?p=91#comment-84739 Just need some help from you experts. Is the water temperature be different only at the boiling point between the sea level area and the high altitude area? or it is different at each the water temperature level (eg, 60C in 0 altitude area is not 60C in 5000 feet altitude area?) Many thanks! Just need some help from you experts.

Is the water temperature be different only at the boiling point between the sea level area and the high altitude area? or it is different at each the water temperature level (eg, 60C in 0 altitude area is not 60C in 5000 feet altitude area?)

Many thanks!

]]> By: Jeff Clark http://www.bbqaddicts.com/blog/grilling/basics-high-altitude-grilling/#comment-58922 Jeff Clark Thu, 25 Nov 2010 21:55:52 +0000 http://www.bbqaddicts.com/blog/?p=91#comment-58922 Thanks, about 2 hours before the turkey was done we thought about this and decided to research. Thanks for the info. Thanks, about 2 hours before the turkey was done we thought about this and decided to research. Thanks for the info.

]]> By: Aaron http://www.bbqaddicts.com/blog/grilling/basics-high-altitude-grilling/#comment-890 Aaron Mon, 09 Feb 2009 16:52:49 +0000 http://www.bbqaddicts.com/blog/?p=91#comment-890 @Sean - We'll definitely put that on the list! Next time I'm in Colorado I'll do a similar post (Kansas doesn't really qualify as high altitude!) @Sean – We’ll definitely put that on the list! Next time I’m in Colorado I’ll do a similar post (Kansas doesn’t really qualify as high altitude!)

]]> By: Sean http://www.bbqaddicts.com/blog/grilling/basics-high-altitude-grilling/#comment-889 Sean Mon, 09 Feb 2009 16:46:34 +0000 http://www.bbqaddicts.com/blog/?p=91#comment-889 Would love to hear about high altitude smoking. I live in CO at about 7300 feet and need some tips. Topics could include: 1) Keeping a charcoal fire at a consistent temp for long periods in low O2 environs 2) Tips like adding or subtracting a little time, cooking a little hotter or cooler etc My wife uses the Pie in the Sky Cookbook that lists out recipes and the changes to make at various altitudes. Would love to see something like that for BBQ Would love to hear about high altitude smoking. I live in CO at about 7300 feet and need some tips. Topics could include:
1) Keeping a charcoal fire at a consistent temp for long periods in low O2 environs
2) Tips like adding or subtracting a little time, cooking a little hotter or cooler etc

My wife uses the Pie in the Sky Cookbook that lists out recipes and the changes to make at various altitudes. Would love to see something like that for BBQ

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