High Elevation cooking on BGE

Hammer

I am thinking about buying another BGE for the mtn. home in NC. The home is at an elevation of 3,900 ft.. I have cooked before on another water style smoker, and took a long time.
Need your input on how the BGE would do at high elevation.
A glass of wine to you!
Hammer

Tim M

Hammer,[p]Lots of folks in Denver (5431 MSL) use them with little difference over us low level folks. I am at 9 ft MSL. [p]Tim

Nature Boy

<p />Hammer,
This pic was taken in WV at 3,900 feet. Stuff cooks up really nicely...and as you already know, everything TASTES better in the mountains. You might have to adjust a degree or two when calibrating your thermometer, and your fire might need a smidge more airflow to get the oxygen it would at sea level, but prolly not so much that you wil notice a difference.[p]Now, if you were talkin LaPaz, Bolivia, you might notice a big difference.[p]Happy monday onya.
NB

Unknown

I have been using my BGE here in Steamboat,CO for years. I have had no problems and we are appx. 7400ft. Cooking times are relatively unchanged

Big-R

Hammer, wherebouts is your place in the NC mtns? My vacation house is in Blowing Rock at 3498 ft just off Hwy 221.[p]Randy

BlueSmoke

Harvey,
I've been cooking on my Eggs here in Denver for a little over a year now. If there's any difference between here and sea level, I couldn't prove it. (Might take more beer at sea level...) :-))))))