You didn't mention how long it took to get to 165 and 200. that could be a factor, as far as the jalapenos, it's a mystery, I've had extremely hot and very mild from the same batch also.
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]