I've been using my WSM for 5-6 years now, but all at lower altitude - maybe 1400 ft. I bought a smoker for my dads house and am firing it up today, but his house is at about 7000 ft - very thin air. Anyone have any experience using a WSM at high altitude? Kingsford doesn't change but there is less oxygen to combine with it, so I assume I'll have the bottom vents more open than I'm used to in order to maintain the same cooking temperature? Any idea how much more open? Dramatic or minor change? I know all other cooking aspects take longer as well as water boils at about 200F instead of 212F here. And on that note, I assume the water pan will act as a more substantial heat sink at high altitude than it did back home.