Keeping a log

[Buckeye smoker]

@BethV, @Greg Jones, @Sscottfitz, @padlin00 - hey guys I think I'm getting close to show off what I have in mind for a grill log here on recteqforum.

If there is any other info you'd like to see or keep in the log over and beyond what @padlin00 had mentioned here please let me know!

Rest time
Placement on grates
Temp before cook
Might as well be thorough,lol

 

[gwrace1]

I don't know if the pun was intended but thought keeping a log of smokes was kind of funny.

 

[ashatsea]

I made this PDF log modifying the Virtual Weber (https://www.virtualweberbullet.com/cooking-log-sheet/) and also made dropdowns and the boxes interactive with Adobe DC so that I can save them to my computer without printing them out.

EDIT- Make sure you open it in Adobe Acrobat. IE and Firefox are formating it weird.

 

[Sscottfitz]

@BethV, @Greg Jones, @Sscottfitz, @padlin00 - hey guys I think I'm getting close to show off what I have in mind for a grill log here on recteqforum.

If there is any other info you'd like to see or keep in the log over and beyond what @padlin00 had mentioned here please let me know!

My only recommendation would be leave a "remarks, observations, etc." field for adding more personalized inputs/observations to the notes - personally I gain more from those insights or observations from the cook.

 

[ken g]

I use this format.

 

[Grilltreats]

I just use a spreadsheet I created. See attached file.

Well...Iguess they don't want use to share files, so I added my idea as an image to give some idea.

 

[TyYoda]

The most important part of a log IMO is the "results" and "next time section." I'm a fairly new smoker and I have 24 cooks under my belt. To me I want my cooks to get better. The next time section helps me record the "lessons learned" like pull the Turkey breast at 160F (instead of 170F-too busy talking and was brewing beer at the same time) or the meat will be dry. I also recorded in this same smoke that the spatchcocked turkey legs had a 20-25F hotter temp than the breast area. So my next time notes said to try breaking down the full bird so I could control the temps of the parts better.

 

[We'reSmokin'Now]

I've been using the Excel version of Meathead Goldwyn's cooking log. (amazingribs.com)
You can edit it to fit your needs.

 

[mikeporter616]

Speaking of logs... what kind of data would you guys want to record?

I'm asking because I think I might be able to setup something here where everyone could keep logs. Then you'd be able to go back to it anytime, search and even see other members logs.

Mike, any progress on you logging app?
Thanks.

map

 

[DenStinett]

I'm an Excel Spreadsheet kinda Guy:

SMOKED MEATS, TEMPS and TIMES CHEAT SHEET MEAT SMOKER TEMP SMOKING TIME MEAT TEMP RUBS OR SAUSES MISC INFO Beef Roast 240 2.5 - 3.0 hours 145 -150 Garlic Pepper and Salt Blend + Thyme From Costco Beef Short Ribs 250 6 - 8 hours 190 - 200 Garlic Pepper and Salt Blend LO @ 12.0 + 2-3 @ 250 Boneless/Skinless Chicken Breasts 250 1.5 - 2.0 hours 160 - 165 Garlic Pepper and Salt Blend + Oregano From Costco Boneless Pork Chops 250 1.5 - 2.0 hours 145 Garlic Pepper and Salt Blend + Thyme Let rest for 10-15 mins Beef Brisket U@LO / W@270 Start time 2:00 pm U@150 / W@200-205 Garlic Pepper and Salt Blend for 24 hrs U 8 hrs+/- (Paper)W 8 hrs+/- Rest 8+ hrs Beef Jerky 200 4 - 5 hours N/A Pepper, Garlic & Onion Powder and Sea Salt Beef (Ribeye) Steak 400 R=120-125 MR=130135 M=140-145 MW=150-155 W=160-165 On Sear Kit Bloomin' Onion 350 45 min - 1 hour N/A Avo Oil or Butter, Salt, Garlic Powder Burgers Patties 250 0.75 - 1.25 hours 140 - 150 Cheese 60 MAX ! 4 hours **Using Smoke Tube ONLY** Gouda, Jack, Longhorn, Mozzarella and Muenster 1/4 turn every hour, let rest 10 - 14 days Double Smoke Spiral Ham 250 2.5 - 3 hour 140 Maple Syrup Glaze (last hour) Add Smoke Tube Double Smoke Turkey Breast 250 2.5 - 3 hour 140 Avo Oil, Garlic Pepper and Salt Blend Add Smoke Tube Hot Dawgs 240 0.5 - 1 hour 140 J-Dawg Cross Cut 1/4 lb Costco, Thawed Kroger Meatballs 400 20 - 30 mins 155 - 160 From Frozen Onion Bombs 425 45 mins 155 - 160 Recipe Makes 4 Bombs See Word.doc for Recipe Papa Murphy's Pizza 425 15 - 18 mins N/A Add extra Mozzarella Cheese Let cool 5 mins Poorman's Burnt Ends U@LO / W@250 U-8 hours / W to Temp 200 - 205 Garlic, Onion, Pepper and Salt for 24 hrs N/A Pineapple 200 1 - 1.5 hours N/A Optional, brush with Maple Syrup after 30 mins N/A Pork Belly / Bacon LO + Smoke Tube 5+/- hours 140 - 150 1/4 cup Salt + 1/2 cup Maple Syrup + 1 tbsp Pepper / 5 lbs for 14 - 18 days Pepper again before Smoking Pork Butt 10hrs@Lo + 2-4hrs@250 12 - 14 hours 190 - 200 Garlic Pepper and Salt Blend for 24 hrs Rest for 30 mins Pork Ribs U-4.5hrs@210+0.5hr@275 - W-1.0hr@275 6+/- hours 200 - 210 GPS&O Blend for 24 hrs Spray/15 mins@3 hrs Wrap in Foil after 4 hours rest 15 mins Pork Tenderloin / Roast 250 3.5 - 4.0 hours 145 - 150 Garlic Pepper and Salt Blend From Costco Prime Rib 275 4.5 - 5 hours 135 - 140 (MR - M) 1 tbs of Garlic, Pepper, Rosemary, Salt and Thyme in a cup of Butter per 8 lbs Let rest 0.5 -1 hour Salmon & Halibut 250 1.5 - 2.0 hours 160 1/3 Stick Melted Butter per Fillet LO @ 12.0+ hours for Jerky Whole Chicken 250 - 450 for the last 30+/- mins 3.5 - 4.0 hours B/160-165 T/170-175 Avo Oil w/ Garlic, Pepper, Salt 1/2 Apple or Onion in Cavity Whole Turkey 275 4.5 - 5 hours B/165 T/170 Avo Oil w/ Garlic, Pepper, Salt

 

[Mike]

Mike, any progress on you logging app?
Thanks.

map

I haven't forgotten about this. In fact we just applied an update to it last week. Trying to work out a few more kinks as I'm not 100% ready for this to go prime time.

 

[mikeporter616]

I haven't forgotten about this. In fact we just applied an update to it last week. Trying to work out a few more kinks as I'm not 100% ready for this to go prime time.

Thanks!

 

[Buckeye smoker]

I'm an Excel Spreadsheet kinda Guy:

SMOKED MEATS, TEMPS and TIMES CHEAT SHEET
MEAT	SMOKER TEMP	SMOKING TIME	MEAT TEMP	RUBS OR SAUSES	MISC INFO
Beef Roast	240	2.5 - 3.0 hours	145 -150	Garlic Pepper Grinder Blend + Thyme	From Costco
Beef Short Ribs	250	6 - 8 hours	190 - 200	Garlic Pepper Grinder Blend	LO @ 12.0 + 2-3 @ 250
Boneless/Skinless Chicken Breasts	250	1.5 - 2.0 hours	160 - 165	Garlic Pepper Grinder Blend + Oregano	From Costco
Boneless Pork Chops	250	1.5 - 2.0 hours	145	Garlic Pepper Grinder Blend + Thyme	Let rest for 10-15 mins
Beef Brisket	U@LO / W@270	Start time 10:30pm	U@150 / W@200	Garlic Pepper Grinder Blend for 24 hrs	U 8 + (Paper)W 8 + Rest 2
Beef Jerky	200	4 - 5 hours	N/A	Pepper, Garlic & Onion Powder and Sea Salt
Beef (Ribeye) Steak	400	R=120-125	MR=130135	M=140-145 MW=150-155 W=160-165	On Sear Kit
Burgers Patties	250	0.75 - 1.25 hours
Cheese	60 MAX !	4 hours	**Using Smoke Tube ONLY**	Gouda, Jack, Mozzarella and Muenster	1/4 turn every hour, let rest 10 - 14 days
Double Smoke Spiral Ham	250	2.5 - 3 hour	140	Maple Syrup Glaze (last hour)	Add Smoke Tube
Double Smoke Turkey Breast	250	2.5 - 3 hour	140	Butter, Garlic Pepper Grinder Blend	Let rest for 30 mins
Hot Dawgs	240	0.5 - 1 hour	140	J-Dawg Cross Cut	1/4 lb Costco, Thawed
Kroger Meatballs	400	20 - 30 mins	155 - 160		From Frozen
Onion Bombs	425	45 mins	155 - 160	Recipe Makes 4 Bombs	See Word.doc for Recipe
Papa Murphy's Pizza	425	15 - 18 mins	N/A
Pineapple	200	1 - 1.5 hours	N/A	Optional, brush with Maple Syrup after 30 mins
Pork Belly / Bacon	LO + Smoke Tube	5+/- hours	140 - 150	1/2 cup Salt and Maple Syrup + 1 tbsp Pepper per 5 lbs for 7 - 10 days	Pepper before Smoking
Pork Ribs	U-3.5hrs@210+0.5hr@275 - W-1.0hr@275	5+/- hours	200 - 210	GPS Blend for 24 hrs Spray/15 mins@3 hrs	Wrap in Foil after 4 hours rest 15 mins
Pork Tenderloin / Roast	250	3.5 - 4.0 hours	145 - 150	Garlic Pepper Grinder Blend	From Costco
Prime Rib	275	4.5 - 5 hours	135 - 140 (MR - M)	Garlic Pepper Grinder Blend + 1 tbs Rosemary and Thyme in a cup of Butter	Let rest 0.5 -1 hour
Salmon & Halibut	250	1.5 - 2.0 hours	160	1/2 Stick Melted Butter per Fillet	LO @ 12.0+ hours for Jerky
Whole Chicken	250	3.5 - 4.0 hours	B/160-165 T/170-175	Butter, Garlic Pepper Grinder Blend	1/2 Apple or Onion in Cavity
Whole Turkey	275	4.5 - 5 hours	B/165 T/170	Butter, Garlic Pepper Grinder Blend

Do you have a file version of this ?

 

[mikeporter616]

While working, I found that a program that I use at work often seems to be well suited to logging cooks. It is the Onenote app in Office 365. I have put my last few cooks in and it seems any easy way to keep track of cooks. I'm going to start another notebook for recipes. I'm putting a screen shot of and example below: