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Cooking Log

Use A Cooking Log Or Diary

"I always say, keep a diary and someday it'll keep you." Mae West

Take notes! Whenever you cook, keep a log, at least until your methods are instinctive. There are so many variables to master, you should be making notes on the meat, its grade, its weight, where you bought it, how you prepared it, what rubs and sauce you used, the cooker temp, ambient air temp, the wood you used, when you added wood and how much, etc. When you are done, note what it tasted like and what needs improvement. Study the info. Put your logs in a notebook. You learn a lot about the performance of your cooker and the cook.

Click here to download a free printable PDF version of my cooking log.

Click here to download a free Excel version that is editable.

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grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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