Water boils at a lower temp at higher altitudes; therefore things take longer to cook in water. But with grilling, is there a difference?
The reason I ask is that everything is cooking on the grill quicker at high altitude, than it was at sea level. I'm using the same grill, same cuts of meat, same settings, but everything is cooking faster. I grilled up some 2" rib steaks the other night just as I did at sea level for "rare", and they came out "well-done". What a waste. Chicken and pork has been doing the same, over-cooked. I've adjusted my cook times, but I'm wondering why the difference. Anyone know, or care to speculate?