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I've seen on other posts about subtracting 1 degree for every 500 ft. in elevation. So boiling water at sea level is 212 and at 5,000 ft. would be 202. If I'm pulling meat off at 125 at sea level, does that mean I'd pull it off at 115 at 5,000 ft? Or is 125 at sea level and 125 at 5,000 ft. the same temp. If temp. is the same would it just cook to 125 faster at the higher altitude?