BBQ Logs?

JK

Does anyone keep a BBQ log, that is, a journal of each cook? If so, what kind of information do you keep?

QBabe

JK,[p]I make notes on the recipe card, page in the cookbook, or on the printouts from the forum but that's not a true logbook or journal. Usually I include dome temp, direct or indirect, raised grid, internal temp when pulled, how long it REALLY took vs. what the recipe said, plus any alterations I might have made. I also list any inspirations I might have had about what I'd do differently.[p]Tonia
:~)[p]

Unknown

JK,
When I 'log' my cook, I sometimes check my 'inspirations' (to quote QBabe) from the previous cook, and prepare almost a step by step method for the cook I am about to do.
This way I follow my intended 'recipe(s)' rather than aimlessly cooking. As I cook, I make notes on the intended recipe where I may have departed from the intended game plan. [p]When I 'log' it is usually when I am testing two cuts of the same meat in two different ways.[p]Important info for me is cut of meat, fuel used, time started, time finished, meat prep (carving, wash, rub, sauce), cooking conditions, and temp record (cooker and meat) at approx 1/2 hour intervals. [p]Most important part of my logs is how well did my diners like the results of one sample vs the other.

JK

QBabe,[p]Thanks. Nice talking to you today. Let's grab lunch sometime soon. [p]John