hey y'all, thanks for having me in your fraternity of smoking brothers and sisters. just got my wsm in july and it's been a love hate relationship. have about six smokes under my belt. i live at 7000 feet elevation and it's killing me. i look forward to discussing our endeavors together.

Welcome Erik!

There's been a fair amount of discussion on high altitude cooking. From what I've read, the common note seems to come down to opening the vents more to increase the oxygen intake. Also, many recommend try the Guru.

thanks paul, do you know anyone who has used these types of units or fans for a possible recommendation?

Hi Erik,

I can't see too much difference in high altitude bbq/ smoking, but then we moved to Payson, AZ (5000 ft) from Hesperus, CO (8000 ft)! Before that we were at sea level. I didn't start low & slow smoking until we moved to Colorado. All I can say is keep watching the temp in the WSM. I was able to maintain 250 deg without too much problem with the bottom vents at 50% open and top vent 100% open. I totally agree with the "more fire" idea because of the lower O2 at this elevation. I did start with more than the recommended amount of lit briquets (that I read on this site), and I added more after 6 hours (I was smoking a Boston butt). Unfortunately I didn't have the WSM in Colorado, I had an offset smoker. I did go through a lot of fuel there!

Keep smokin' and trying variations of lit/ unlit amounts as well as vent settings. You'll have it figured out in no time! Good luck to ya!

quote:

do you know anyone who has used these types of units or fans for a possible recommendation?

I'll bet you find a few here.