Do You Keep Records of your smokes ?

[triplebq]

Do any of you keep records of your smokes and finished products ? I do keep notes on each of my smokes in a journal for my kids one day .

Do any of you have pc program to keep them on like Tuffy has ? I am looking for ideals on a better way of doing smokes . You know like what this rub adds or takes away . Some folks like heavy rub while some don't like rubs . I have seen so many ways to cook a brisket that sometimes I get lost in my mind which way I am gonna cook my next one ...

Thanks for the space
Buddy

 

[richoso1]

I kept records of my smokes for about two years, after that I just about had it figured out. My rubs haven't changed in 2 years, and I haven't added any different cuts of meat. It's a good reference point. It's all good my friend.

 

[denver dave]

I came up with an EXCEL spread sheet for all of my smokes. It has weather conditions, how I prepped the meat, temp log and a few other items to get a good understanding of the selected temp versus the top temp on my Traeger. It has proved to be a great tool.

 

[ozark rt]

Absolutely Buddy. I do not keep a computer record, but I do keep a record of every smoke in a folder with this form which is very handy when you're as senile as I am.

http://www.virtualweberbullet.com/cookinglog.html

• [font=Verdana,Arial,Helvetica]Cooking Log - Excel Spreadsheet[/font]
• [font=Verdana,Arial,Helvetica]Cooking Log - Adobe PDF[/font]

 

[chisoxjim]

nope, just pictures. since we all know: "no pics - it didnt happen"

 

[bbqhead]

I have a sheet I use for cook-offs that has spots for all the info needed, such as date,meat,rubs, times,etc. I could fax you one if you want a copy.

 

[fire it up]

I sort of do.
Kept records when I started because I hated having to look things up every time but as I smoked more some things I just knew without thinking about it.
Whenever I do something new or try something a little different I write it down but I have 6-7 little note pads all scribbled with stuff so it's really hard to locate things when I need them.
I did come up with my chipotle rub a while back, wrote it down and worked on it then completely lost the recipe!
Found an old early version and worked on it, tested the little bit of a batch I had left and adjusted but it's just not quite there...I think it's the chipotles though, need to pick more up next time I go to Delaware, little market there had great chipotles.

If you know the name of the program I would love to know and see if I can get my hands on it.

 

[triplebq]

FAX # 940-239-6462

Thanks Buddy

 

[bbqhead]

should be there today.

 

[northern greenhorn]

I'm a newbie, so this didn't occur to me, but it is a good idea, I think I'll start

 

[triplebq]

Thank You Very Much

 

[triplebq]

It's an excellent ideal espc when reading as much as we read about cooking . If you are not carefull you lose your original cooking technique for your own signature "Q" ... trust me I am there now . My brisket was very good but now I have several different styles ( ways of cooking ) from flipping and searing to low and slow not to mention the different rubs combos you try along the way .

 

[rbranstner]

I sure do I started a thread on this a while back as well trying ot get some ideas. Here is my post. http://smokingmeatforums.com/forums/...ad.php?t=87810

From this post I learned about TreeDBNotes and so far I really like it. I use to put them all in a spread sheet but it was getting to big and clumsy so I switched over to TreeDBNotes.

 

[patntamsbeef]

I don't but may start. I keep things very basic and am always cooking our Beef. If I did more meat variety, I would.

Basically, you have your cuts of meat. If you understand the meat, you know what strategies works best. If it has a lot of Collagen, I am going over 190 meat temp. ... If not, I am hitting 145-155 depending on what I want for Doneness.

Secondly, you have marinades/Rubs. If I havea Marinade that tenderizes, I will use it completely. If not, I use Apple Cider vinegar as it is pretty flavor nuetral with regard to interfering with Rubs/Marinades flavors.

All my other ingrediaents are super basic IMO. I think sometimes people make things too Comlicated. I have even stopped adding salt and people still like the Meat a lot. I have not noticed the difference to tell you the truth.

Third, You have your wood. I basically use Hickory, Oak or Applewood if I am doing it for others as it is not too strong. I sometimes Use Mesquite for myself.

Finally, Temperature. I use Multiple Meat probes in the Roasts to verify. I learned you have no idea what you are doing until you know the Meat Temperautre. None. All other temps don't matter except how they influence this. Realize, sometimes there are Platueas meat hangs at. Just be patient and work through them.. The three key temps for me with Beef are 150 degrees, 165 degrees and 190 degrees

 

[patntamsbeef]

Oh yeah.. A lot of stuff I actually come here and do a search on. SMF is a fantastic notebook!

 

[deltadude]

I use TreeDBNotes also, this is an excellent program for all kinds of data storage. It really helps keep you organized, if you choose, but you are not forced into a style of organization, you get to create your own.

I created a log, but typically I don't record all the temps, I am more interested, in what is happening the first few hours. I jot the temps on a notepad sitting onthe dining room table as I go in and out of the patio door to tend the smoke. Then later I transfer the temps to my Log.

Example in TreeDBNOTES

TreeDBNotes allows you to store recipes, passwords, project notes, anything you want. You can link web pages and pictures.

I did a write-up on some of the features and functions of TDBN here.

Here is a recipe page

 

[bbqhead]

just checking to see if fax went through ok and if they might work for you.

 

[triplebq]

I got them THANKS ~ This will work great !

 

[meateater]

I have a master folder on my desktop with all my smoking jobs. Each smoke job is in it's seperate folder with pics and notes in a notepad. I have other non-smoked recipes in there as well. I do cheat and fry chicken and other stuff sometimes.

 

[wheat state smoke]

I'm going to be smoking for the first time this weekend; I say first time since I'm not counting a badly failed attempt about 10 yrs ago :-)

I plan to take notes, and possibly translate them into a flow chart of some sort:

Starting with the meat, cut, outside ambient, ect

That way I could say, under X condition with X meat, I do X. Does that make sense? If not for anything else but planning start times, or backing up from turn-in times in comp.