I've been cooking with Webers since 1982, and have just about cooked everything in the little cookbook that came with my original Weber (that would be one of 4). Until 2013, all my cooking was on the coast of California, then I moved to North Idaho and cooking times seem to have changed. I've been cooking chicken breast (my preferred go to for quick BBQ) and have noticed cooking at the regular time, the breasts come off the grill and they're still bloody. I've added more briquettes at different times, changed the in direct method as far as putting the coals on the sides, or banking them on one side as I've seen on America's Test Kitchen. Yesterday I cooked them for an hour and they still had some pink. I've just about decided to cook them halfway through in the oven, then put them on the grill but that seems like giving up.
Does anyone have a similar experience? We have very low humidity here, and we're at about 2300 feet elevation. I'm looking for someone who's had a similar experience before I accept that I've just been cursed. HELP!