There are lots of ways to set-up a Log for BBQing. I use a small record book($1.50) and record all my recipes, techniques , weather conditions , type of wood , heat at which I choose to keep my cooking chamber , track my IMT's and explain how I corrected any problems I have during cooking (wind , Rain ,temps. ,etc.)
A lot of you have some extrodinary ways of doing things and many worth noting for future trial. Takes no time to start a log , and it is a great way to spend your time during cooks .
I highly recommend this practice for anyone , experienced or not. I was a Chef for several years at the French Quarter in Perrysburg , Ohio ; I still keep logs on my cooking . A definite help for all Cooks/Chefs and wanna-bes.
Have fun and . . .