Strange changes in cooking time

[Smokeshield]

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!

[HoosierKettle]

I think chicken breasts have gotten much bigger over the years. Maybe it’s just me. An easy work around is too simply cut them in half long ways (butterfly) so you have two whole breasts but half thickness. You could also pound them thinner. I don’t know about location and altitude. I’m in Indiana. They still come out perfect and juicy butterflied.


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

Also if your coals seem starved for oxygen you can cook with the lid cracked. That will keep them cranking out the heat or at least more heat.


Sent from my iPhone using Weber Kettle Club mobile app

[Cellar2ful]

I would say altitude difference is probably the culprit.  I am at 160 ft altitude here in California.  When I BBQ at my friends house in Reno, NV (altitude of 4500') my charcoal lighting and cooking times are extended greatly.  Here is a great article you might find helpful:

http://www.bbqaddicts.com/topics/techniques/basics-high-altitude-grilling/

[jcnaz]

Are you using an instant read probe thermometer?
I like to make sure that I am reaching the correct internal temperature, 165°f for poultry.

[hawgheaven]

I would say altitude difference is probably the culprit.  I am at 160 ft altitude here in California.  When I BBQ at my friends house in Reno, NV (altitude of 4500') my charcoal lighting and cooking times are extended greatly.  Here is a great article you might find helpful:

http://www.bbqaddicts.com/topics/techniques/basics-high-altitude-grilling/

Agreed. That's your culprit. Ya' just have to adapt to the region.