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Before: type of meat, weight, how you trimmed,rubbed, any other things you might have done to the product.

During:how much/what kind of wood. Temps you smoked at. Anything you did to the product...basted, sauced, rerubbed,etc. How it looked, felt when pulling.

After: taste, texture, what you would like to change next time. Think about this the day after also.

Some where you need to note the weather conditions before,during, after. I'm sure I'm missing something,oh well!
Here's the info I use.
Tom


Smoker / Oven Log

Date
Product, type, cut
Product temp.
Rub/Marinade recipe



Cooking Mode
Set Temperature
Cooking Time
Adjustments during cooking
Type of wood & amount
Climatic conditions
Internal product temps. & smoker temps.
Final product appearance & taste

Price of product
I really like the Excel log from Amazing Ribs. You can download PDF or Excel formats, The Excel format is fully editable so you can customize as you like. I have customized the Excel spreadsheet; nice thing about the Excel spreadsheet format is the ability to simply copy a previous log sheet and edit it for your current smoke. I keep all of my logs in a single Excel Workbook file that is easy to find, edit and track. If anyone wants a copy of my edits just PM me and I'll send you a copy.

Here is link to Amazing Ribs log page:
Smoke Log Link

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