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  1. mschepac

    New guy from New Jersey

    Another New-Jerseyite checking in.  I am from Gloucester County, down south y'all...
  2. mschepac

    Taylor Pork Roll

    Non-NJ and PA people will never know the love of pork roll, and NO it's not Taylor Ham!  (inside joke). 
  3. mschepac

    Baby Back Ribs 2 - 1 - 1 Method

    Using my UDS I usually do 1.5, 1.5, 1 for baby backs.  The last time I made them, by the time it came out of the foil they were done, I just put them back on to firm up the bark.  I made 3 and tried one rack without removing the membrane, I could barely tell the difference.  In fact I think the...
  4. mschepac

    Which to believe?

    After a 270-300 degree smoke for 3.5 hours, wrapped in foil, smoker for another 3 hours, then into a cooler for another hour and a half, they came out practically perfect.  Pulled like a dream.  Unfortunately right into zip lock bags until Sunday.  I was too stressed about them taking over 10...
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    IMG_0839.JPG

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  8. mschepac

    Which to believe?

    SNJ is almost as flat as Kansas.... 
  9. mschepac

    Which to believe?

    All of the probes are within a couple of inches, all at the same distance from the fire.  As the temps got a bit higher, all of them are now within a couple of degrees of one another...
  10. mschepac

    Which to believe?

    Thanks, I was just sitting here wondering how to 'calibrate'...Boiling water 212....  Makes sense to me...  :)
  11. Which to believe?

    Which to believe?

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  12. mschepac

    Which to believe?

    ok, smoking a couple of picnics in the UDS.  I generally use the dial thermometer that I installed.  It is BBQ after all and not rocket science.  I decided to see how accurate the indication was since they are known to be off.  This is the drum temp, not the meat.  The picnics just went on about...
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  14. mschepac

    Smoking a Pork Shoulder Saturday to pull on Sunday?

    I realize this is an old thread but thanks!!  I have been trying to figure out how I am going to get a 10+ hour smoke on 2 butts with not enough time the day of.  Any particular reason why not inject?  I had intended on injecting some Italian salad dressing.  Why not?
  15. mschepac

    Greetings from New Jersey

    Welcome from the southern end of the state.  Built my UDS last spring.  Absolutely love it.   Good luck on your build!
  16. mschepac

    UDS Build.

    Love mine!  Enjoy!
  17. February Ribs

    February Ribs

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  18. mschepac

    February Ribs

    Hey all, Since it was 70 degrees here in NJ, in the middle of February, I figured I'd fire up the ol' UDS for some ribs. All prepped with an overnight rub with a mustard base. Ready to rock! UDS holding rock steady at 235... Ready for foil wrap. Finished product. Money shot...
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    IMG_7992.jpg

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