Log book variables

[mummel]

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?

 

[sfprankster]

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.

 

[mummel]

 
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.

Dont forget result rating!

 

[sfprankster]

 
Dont forget result rating!

That's what I place into the comments column. 

 

[daricksta]

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.

 

[mdboatbum]

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.

 

[daricksta]

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.

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.

 

[padronman]

 
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.

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. 

Scott

 

[daricksta]

 
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. 

Scott

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.