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  1. jlcnuke

    How did you come up with your screen name?

    Initials and my former occupation (Navy Nuclear) sent from here using science.
  2. jlcnuke

    First Attempt

    Looks tasty!
  3. jlcnuke

    First smoke (pork)

    Here's the finished product before it ended up on my plate btw:
  4. 20140104_002312.jpg

    20140104_002312.jpg

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  5. jlcnuke

    First smoke (pork)

    Tin foil cover in a pan (metal or disposable probably doesn't matter) at 275F with about 1/4 cup of finishing sauce and a splash of apple juice.  I used this recipe for the finishing sauce but I think next time I'll cut back on the vinegar (probably try 1/2 the vinegar and the rest at the...
  6. jlcnuke

    First Attempt

    The ribs look great! :) One thing I'll mention (having just started smoking and also using a MES 30) is to watch how much water/juice/etc you are using in the water pan.  I'm 95% sure my pork took so much longer than anticipated because of having too much moisture inside the smoker.  I filled...
  7. jlcnuke

    First smoke (pork)

    Yeah, the "stall" lasted a whole lot longer than I anticipated.  I expected it to be done in about 11.5 hours with the stall.  18.5 hours was not what I was anticipating based on all the ~1.5hrs/lb directions everywhere.  Closer to 2.5 hours/lb on that.  It turned out better than any of the...
  8. 20140105_134213.jpg

    20140105_134213.jpg

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  9. jlcnuke

    First smoke (pork)

    15 hours and now into the low 170's..... Something isn't working quite right I assume...
  10. jlcnuke

    First smoke (pork)

    Perhaps I had too much moisture in the smoker (I filled the water tray about 1/2 full to start with then later added some apple juice)?  Could "too much" moisture result in the pork taking longer to actually cook?
  11. jlcnuke

    First smoke (pork)

    Okay. I was wrong. Checked the independent in boiling water and it's within 2 degrees of 212 on both probes. As such, my 7.57lb pork has been at 225f or higher for almost 13 hours and is still under 170f... I'm kinda lost why it's taking so long... sent from here using science.
  12. jlcnuke

    First smoke (pork)

    Well, I'm 95% sure it's my Redi-Check that's reading high and the built in sensor is pretty close to actual temp.  I bumped up the temp when I got close to when it "should" have been done (based on 1.5 hours/pound) while stuck around 160F.  Yeah, I know it "stalls" around there but I'm at 11.5...
  13. jlcnuke

    First smoke (pork)

    That's my plan.  Once it gets to ~200-205F I'll pull it, wrap it, and let it rest for 1-2 hours (or until I can't wait to eat it any longer lol).
  14. jlcnuke

    First smoke (pork)

    The built in one I assume is reading low since both of the others are reading higher.  After temps settled out the ET-732 and the oven thermometer are a lot closer (though the oven one is still reading a bit lower).  I'm going to go with the Maverick as my main indicator for temp today.  I don't...
  15. jlcnuke

    First smoke (pork)

    The temperatures are going to bug me for a while.  Built in thermometer showing inside temp at 225F.  Independent thermometer (ET-732 picked up from http://www.amazenproducts.com/SearchResults.asp?Cat=40) shows ~250F.  Old-fashioned oven thermometer showing about 235F. Internal temp (per the...
  16. First smoke (pork)

    First smoke (pork)

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  17. jlcnuke

    First smoke (pork)

    I was going to be ambitious and go straight to a brisket but decided against it.  Instead I got a boston butt for my first time in the MES 30.  Got it rubbed down last night and into the smoker about 4 hours ago.  I'm really glad I picked up a separate thermometer though since the MES 30 is...
  18. Pork with rub.jpg

    Pork with rub.jpg

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  19. First smoked pork

    First smoked pork

    Here's how it goes!
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  20. jlcnuke

    About to be new to smoking

    I have the course (pdf), Jeff's book and Myron's book are both on the way as well.  I figure between all of that I should have a decent base knowledge to start with once I get through them all.  
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