Log book variables

Discussion in 'Electric Smokers' started by mummel, Jun 3, 2015.

  1. mummel

    mummel Master of the Pit

    What variables do you guys track?  I'd like to keep a log to improve on my smokes over time.  Besides the obvious variables like cooking temp & time, what else do you track?
  2. Date, meat(type, weight), rub, marinade, marinade time, cooking temperature, total cooking time, thermometer used, vent openings, charcoal start method, charcoal & wood used(percentages), food finish temperature, liquid used in foil(time added), basting, comments.

    Easy to do in an Excell spreadsheet.
    Last edited: Jun 3, 2015
  3. mummel

    mummel Master of the Pit

    Dont forget result rating!
  4. That's what I place into the comments column. [​IMG]
  5. daricksta

    daricksta Master of the Pit OTBS Member

    I don't keep a log book because I don't track anything. I more or less remember everything I've ever smoked. There are basic techniques I use but I keep it all simple. For the most part I have my go-to recipes so I don't really have to log anything.
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I never have kept a log for the same reasons as daRicksta. But as I get older I find I'm having a harder time remembering details. I think it's time to start writing this stuff down. One other variable I would suggest is the ambient temperature and the overall weather; IE windy, humid, foggy etc... These things can have an effect on the overall outcome.
  7. daricksta

    daricksta Master of the Pit OTBS Member

    You are very correct in that if someone is keeping a log they have to include a record of the weather conditions during the cook and the time of day or night. As you know, I don't log them but I can generally remember how things went on cool, overcast days and hot summer days. I know that with cool, misty evenings keeping the AMNPS lit during cold smoking is more of a challenge.
  8. I agree with the above....however I don't keep a log for another reason...keeping a log is like work to me. I want to relax.....smoke some meat and enjoy it.   I have my own rubs so I don't need another recipe.  I cook to Internal Temp so weather doesn't really affect me.   Logging just seems like so much work.  [​IMG]

  9. daricksta

    daricksta Master of the Pit OTBS Member

    Hey Scott--now I agree with the above. Talked to my wife about this subject last night because of this thread. I smoke foods for the enjoyment of doing it well and for putting dinner on the table. I'm not good at creating sauces and rubs from scratch so I also use a combo of store-bought and homemade from some of my go-to recipes, depends on how much prep time I want to put in before smoking.

    I do a lot of cooking from scratch in the kitchen: breakfasts and dinners several days a week when the wife's not cooking. I don't keep a logbook for the kitchen, either.

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