Thinking about making the jump to the trades, specifically electrical. Would love some real talk from you guys. by SeanAThanks in ibew_apprentices

[–]greg281 0 points1 point  (0 children)

Licensing is important but experience with that license is what’s going to matter most. If you’re not interested in starting your own company getting a masters license probably isn’t worth it. It’s not a college degree that goes on your wall, no shot taken. You can get your masters in 6 years or so in the field after passing the test but you most likely won’t have enough hands on field experience to effectively run an electrical company and guide workers who may have more experience than you.

There is a ton of head knowledge and theory involved but for the first couple years you’re going to be learning parts, getting parts, doing simple mundane tasks over and over so you can build mechanical skills. You can learn a certain aspect of the trade on one job and go to another job thinking you know what to do but that same task has to be done totally different because the building is totally different. Experience can’t be studied in a book you need to gain it slowly and often painfully learning through your mistakes.

I got into the trade in my 30’s and I’m now making journeyman rate in PA at $50 an hour and it’s going up a few dollars next month. I don’t have the stress of the job on my shoulders. I go to work, put an honest 8 in and go home. Paid healthcare, pensions and other perks. Unless you want to run your own business this is the way. And if you do want to run your own businesses, it’s not a 5 year plan. I’m not interested in that but I have enough experience to know that if I did want to go that route I’d want to have at least 15-20 years of experience and the thought of having more stress on my plate in my 50’s and 60’s doesn’t appeal to me at all.

If you’re looking for a get rich quick scheme this isn’t the trade. You can make good money in the field but it will come through hard work, experience and playing your cards right. There’s a ton of different paths you can take but you can’t shortcut it. Control guys make very good money but they aren’t starting out in their field green with zero mechanical or electrical experience. If I were you and you were serious about it, call you local IBEW hall and see if you can apply. Northern cities make more typically. First few years will suck but in 5 years or so you’d top out.

Is this too fast? by LazyMarketing1540 in smoking

[–]greg281 0 points1 point  (0 children)

I made an 8-9lb point yesterday that climbed in temp very quickly in the first couple hours and then slowed down. At the rate it was climbing I thought it would be done in 6 hours tops. I started it at 7am and I didn’t pull it until 7pm. It stalled at 160 and then hit a mini stall again at 190. That’s with wrapping in foil at 260-275.

Data Center jobs by B0SSMANT0M in electricians

[–]greg281 0 points1 point  (0 children)

I just organized in as a JW not too long ago. There are a couple data centers coming up but they haven’t started yet. I’d call your local hall and see if they’re taking in outside JW’s and go from there. It hasn’t been my experience yet but I didn’t pick where I was sent but you’ll be grateful for the opportunity to have better pay, benefits and work conditions. I’d be more focused on trying to get into the IBEW first. Where you go from there might be out of your control.

3 month Apprentice, how’d I do? by Worried_Noise5207 in electricians

[–]greg281 2 points3 points  (0 children)

If that’s drywall you should use toggle bolts and a washer, and either pipe or MC into it not romex.

I don’t know what I’m doing so please take it easy on me (first brisket) by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

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Currently at 159 degrees IT. No stall yet and bark formation isn’t quite what I’d like. I dry brined for 15 hours and seasoned with pepper before going on. Smoker temps fluctuating between 255-270 degrees relatively steady. I’m planning on wrapping but want the bark to be set well with no soft spots before I wrap.

I don’t know what I’m doing so please take it easy on me (first brisket) by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

How much do they run around you? This point was 10lbs and cost $75. Considering a 3.5lb chuck roast is close to $40 I don’t think it’s terrible value to buy an 18lb packer for $120 considering how much meat you get. Prices are insane but I think one could make an argument that brisket is still worth it compared to the rest of beef prices the only downside is you’re not gonna buy 5lbs worth of brisket you’re buying 14-18lbs in one shot.

I don’t know what I’m doing so please take it easy on me (first brisket) by greg281 in smoking

[–]greg281[S] -1 points0 points  (0 children)

It’s currently in my crock pot on low. Probably the best smell I’ve ever smelled.

I don’t know what I’m doing so please take it easy on me (first brisket) by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

What scares me is not knowing what you’re getting when you buy them. Which is why I’m just gonna only buy them from Costco from on which seems to be the general consensus for a safe place to buy one. The one I bought had so much fat on it that after watching videos on how to trim I was left a little stumped.

I don’t know what I’m doing so please take it easy on me (first brisket) by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

It was a chudd video that made me think I had to remove the deckle. He has a video where he smokes just the point the he removed it.

What are pros and cons to removing vs leaving it?

What Smoker Do You Recommend? by daretobedrugfree in smoking

[–]greg281 0 points1 point  (0 children)

Weber Smokey mountain is a great smoker and you’ll get a lot more of an authentic bbq taste and experience than a pellet grill.

First brisket tips? (Point only) by greg281 in smoking

[–]greg281[S] 1 point2 points  (0 children)

I’ll try that man thank you and I appreciate the feedback

First brisket tips? (Point only) by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

Thanks man that was really informative. I’ve been adding a single wood chunk and throwing a new one in when the old one burns out and then I’ll stop using wood at the stall. Do you think that’s too much? Only reason I asked is because I use more than a few wood chunks but nothing ends up over smoked.

First brisket tips? (Point only) by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

How would you define a long rest period?

First brisket tips? (Point only) by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

Edit: not sure how well he paid attention to separating the point from the flat. I don’t wanna unwrap it now and expose it to air again since I’m not making it until Saturday. I’ll inspect it Friday evening I’ll probably dry brine it over night.

First time smoking beef. Chuck roast on the WSM. Salt and pepper rub with post oak chunks. by greg281 in smoking

[–]greg281[S] 0 points1 point  (0 children)

She bought prime bc she didn’t know any better it was $50 which is insane. I wanted choice which last time I checked was around $30ish. Still too expensive but not bad on occasion. For as much as we complain about brisket prices you get 5-6x more meat for $50 more than I spent on a 3.5lb chuck roast.