confused

Unknown

Hey
I recently moved for Florida to the Mtns of Utah and have had very disappointing experinces with my egg. I would have great experiences in FL but not here. I am having trouble regulating the temp and getting the meat to cook properly. Is there think about the altitude that i am unaware of and need to concider?

Please help.

Weekend Warrior

There are a number of eggers who I'm sure can help you including thirdeye and Grandpas Grub. I just helped with the description of your problem a little. Try to be more desriptive when you have a question. Mark

Grandpas Grub

Gulmer,

Where did you move to?

Email me at kentja AT comcast.net, send your phone number and when a good time to call is and I will give you a call.

What size eggs are you using and having problems with and is there any more specific about what you are having problems with.

There are a lot of eggers cooking at high and very high altitudes. This summer I am going to take the medium up to 11,500' and see what we can do on some short and long cooks.

Kent

Weekend Warrior

Ahh, there you are GG. The bacon seemed to go over well. I had several people ask me details about the process and, as you know, I served about 13 lbs. of it so if that's any indication........

Grandpas Grub

Sounds good.

You looked pretty official tending all that BB. Check your email when you get time.

Kent