Originally posted by LONGHORNREALTOR:
Originally posted by Striker25:
Say I am cooking at an elevation of 7,000 feet (Colorado). How does this change things? Also I am using a masterbuilt electric smoker.
The air at 7000 ft is not going to change the time/style/seasoning of any of the meats you are cooking
Especially when cooking with a electric, it is a constant heat source, but I would cook everything at as high as it can go...for a MB thats 275 degrees.
I find the smoke is best the hotter it gets and use a Camerons Wood Product