Cooking Logs

Your probe cord should be fine under 400 o.

More specificity as per cooking log info would be helpful.

I'm with Max,

Not sure if you're wanting blank logs or logs filled in.

Here is a zip file with two logs, one in excel, one in word.

You can also Google it for some other options.

These are the logs we've had since 2001.

http://www.cookshack.com/Websi...mages/Smoke_log2.zip

You just need to download and unzip them.

IF ANYONE KNOWS of other logs, just post a link to this thread.

Example, Virtual Weber Forum has a log:
http://www.virtualweberbullet.com/cookinglog.html


Smokin'

I was looking for a sample log on what is recorded. Do you measure the temp on each rack or do you just record the temp for the whole unit? Do you record different cuts or weights of meat? Thanks for the info. I am getting an FEC 100 this week and want to know what other folks record in the cooking log. Thanks you guys for the input!

Thats what I was looking for Smokie thanks! I knew there was one out there somewhere, I didnt want to re-invent the wheel if its already there!

Your welcome.

Key is to modify it as you need to.

If you come up with a new idea or version you want to share, let me know.