Altitude!?

[Shaffl]

Guys, stuff just doesnt work the same here at 6500 ft up.  Can't use the 5x8 a maze n tray and trying to keep temps up is more of challenge than slowing things down.   Any tips from anyone else in the mile high plus club?

[Hell Fire Grill]

Ever tried a stoker or a chimney of some sort?

[Shaffl]

No I have the kettle and a propane smoker.  Lack of oxygen.  It is what it is I guess. 

[MikeRocksTheRed]

Last night I put my amaze-n-tube on top of my cooking grate above my vortex while doing wings.  It worked great and gave me tons of smoke but I noticed my temps weren't as high as usual.  I took the tube off of the grill and then my temps went back up to the expected range.  I think the smoke that the tube was producing was actually choking out the coals in the vortex.  I'd maybe give you amaze-n-tray another shot but leave your lid cracked a little bit to allow more air to come in.  Also, I found that alcohol gel works really good for getting my pellets lit, and I have to let them flame for 3-5 minutes before putting the lid on, otherwise they tend to go out.  I'm assuming you are using your tray for cold smoking so having your lid cracked to give it more air wouldn't be a factor as far as maintaining temp.

[swamprb]

Did a competition at the base in Whistler/Blackcomb BC, Canada and found out the hard way how altitude affects cook temps and times on WSM's!

Start your cooks sooner and cook hotter. @Shaffl what are you using in the A-Mazen-Tray, sawdust, chips or pellets? More oxygen needed at higher elevations.

[Shaffl]

I use pellets but it wont stay lit.  Now the amazen tubes work fine, there must be greater air flow with those.  I called Todd to ask what the trick was to keeping the tray lit.  First thing he asked me was where I was located and when I told him he sent me a tube!

And if the temp is much below 50 a 2x2 snake gets maybe 225 on the lid thermo wide open.