Anyone here cooking at altitude? Newly acquired KJCII and am happily learning the ropes. Loving the process.
I am at 1000m and have heard that due to the lower boiling temperature of water at altitude that low-and-slow cooks/smokes should be pulled at slightly lower temps. Anyone find they need more generous vent settings to achieve a different temperature given the (slightly) lower oxygen content of air? Any other tips?
by measure3