I think documentation it over-rated, there, I said it again.
I see more and more of the new guys talking about documentation and not getting the results they want. Learn to feel your way through BBQ. You WILL end up a better cook.
For years, baking escaped me, especially pie crusts. And I had a great resource, Grandpa Sahara, my uncles dad, who learned to bake from a pastry chef while locked away in a WW2 concentration camp. When he returned, he ran a successful breakfast counter in Fresno for 25 years. And it was his pie. I finally got a chance to bake with him and noticed he was running the flour through his hands. I asked what he was doing. He said:
"you cannot learn to bake from recipes, nor will you ever be a good baker if you assume everything will always be the same. I am feeling the moisture in the flour, from this, I will know how much water to add, learn from the recipe, but, feel what you are doing"...
...and so we cooked, pies crust, cookies even bread, and he rarely measure, feeling the dough along the way, I learned a lot about using my hands, and my eyes, even my ears, to cook. When I asked him some years later, just before he died, why everyone else said you must follow recipes he said:
"people have to be shown how to cook, not everyone wants to learn that way, they want it to be easy, so they buy books, and follow recipes and believe, because the experts tell them so, that this is how you do it. But, if the air is humid, the recipe changes, if the mountain is high, the recipe changes, if it is summer, the recipe changes, you will never be a good cook, until you learn to cook, not read"
So, keep cooking, and pay attention to how it feels, looks and sounds.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."