First Rotisserie Cook at new digs

[ChuckO]

I love my rotisserie / kettle set up and have been waiting to do a rotisserie up here at 4.1K elevation. The only issue was that the charcoal burned much faster than "normal" (sea level elevation) I ended up pulling it off the BBQ at 150 degrees and finishing it in the over

Not my best rotisserie cook, it might have been the chicken, it was kind of funny looking coming out of the bag. But you can't complain with rotisserie chicken

 

[ArnoldThomas]

Looks like a solid first attempt at your new elevation! Cooking at 4.1K elevation definitely brings its own challenges, especially with how quickly the charcoal burns. Finishing it in the oven was a smart move to get it just right. And honestly, rotisserie chicken is always a win, even if the process wasn’t perfect this time. Practice makes perfect and I’m sure your setup will shine with a few more cooks. How did the flavor turn out?

 

[Timothy F. Lewis]

You know, I had never considered elevation in the formula, here in the mitten, it’s not really any kind of issue. Some people call a few of the ski spots “Mountains” but, it just makes me laugh!
Chuck, you’ll get things dialed in as far as fuel and timing is concerned. Enjoy the scenery, and love life up there!

 

[ArnoldThomas]

Good point about elevation! It’s one of those things you don’t think about until you’re cooking in it.

 

[Tim Campbell]

That chicken looks excellent, Chuck.

 

[JimT]

The "scientist" in me is curious as to why charcoal would burn faster at a higher elevation. I would have guessed the opposite, due to lower oxygen. Could someone explain?

Sorry if I'm highjacking your thread, ChuckO. Good looking bird!

 

[DanHoo]

Looks tasty.

I didn't think the charcoal burns faster, but the food cooks slower. I lived at 7K elevation and we had to work to keep the coals going long enough to cook the food. Chicken was definitely more work.

why?

How to Barbecue at High Altitudes

I reached out to three Rocky Mountain pitmasters to find out why cooking barbecue at a high altitudes can change everything.

girlscangrill.com

5 Tips and Tricks for Cooking High-Elevation Barbecue

Backyard Pitmasters instructor Tony Bolding highlights the biggest problems for making barbecue in Colorado, and how to solve them.

www.5280.com

and more:

high elevation smoking - Google Search

 

[Andy Kaminski]

I’ve had issues with my boat and older cars at Lake Tahoe.
My boat hated that place to the point where I refused to take it there anymore.

 

[Bob Bailey]

I love my rotisserie / kettle set up and have been waiting to do a rotisserie up here at 4.1K elevation. The only issue was that the charcoal burned much faster than "normal" (sea level elevation) I ended up pulling it off the BBQ at 150 degrees and finishing it in the over

Not my best rotisserie cook, it might have been the chicken, it was kind of funny looking coming out of the bag. But you can't complain with rotisserie chicken

Takes a little practice but you'll get used to the altitude after a few cooks. We're at 3960 here, so only 140 feet difference.