The Rockies aren’t the only mountain range in North America.
No burglar of Banf-f.
Not Solvang. I believe that is the San Rafael Range. The highest peak there is just under 7,000’. The peaks near this building are quite a bit higher.
The issue, as I understand it, is that the meat will only absorb smoke until it reaches 125 deg. The faster you get to 125, the less smoke flavor you have in the meat.
I'll be smokin on Sat as well. Spare + beef ribs.