I was on the Murray McMurray website and it said broilers were "Not recommended for raising at altitudes above 5,000 feet".
Anyone have any idea why??
Anyone have any idea why??
Because the air is thinner, and they get so heavy so quick, that they can't breathe?
My husband would be on oxygen 24/7 at your elevation.
(broilers on oxygen tanks ha ha)
The last place we lived in Colorado was at 8,100 feet elevation, cooking was a challenge when we first moved there due to water boiling at so much lower temps, baking things in the oven were also very different, so it only figures that boilers are just not going to be running as efficiently as they would at lower elevations. It actually took me about a year to get used to the higher elevations, but when I did, I really liked hiking, hunting and fishing at elevations up to and sometimes over 13,000 feet.
High enough! I'd get them anyway. Rangers could handle it.
Chickens like greenhouses!
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