Score tracking and averages Excel sheet

Balls Casten · 10-27-2010, 11:00 AM

Ok, too much time in the hotel room again and had to keep occupied.

Put together a spreadsheet (excel) to track and compare our contests scores. Just enter info into yellow cells.
Feel free to copy or use as you wish.

http://smokerspurgatory.com/spscoretracking.xls

Also open to any change suggestions.

(any data base or programmer guys know how we could make this a program so that you could view only the info you wanted?)

BBQ_Mayor · 10-27-2010, 12:38 PM

Looks a lot like what I had made up. Don't have it with me at the moment but I'll post when I get a chance.

As far as a program, you have it pretty much ready in Excel. Few tweaks and your set.

pat · 10-27-2010, 02:42 PM

Damn Doug doesn't the hotel have a bar?

Buster Dog BBQ · 10-27-2010, 02:46 PM

This brings up an interesting questions. What's more important...score or place? I personally think place.

Balls Casten · 10-27-2010, 04:41 PM

Quote:

Originally Posted by BBQ_Mayor

Looks a lot like what I had made up. Don't have it with me at the moment but I'll post when I get a chance.

As far as a program, you have it pretty much ready in Excel. Few tweaks and your set.

I'd like to see it Ray. PM me if you have any input regarding makeing it a progam/data base.

Balls Casten · 10-27-2010, 04:45 PM

Quote:

Originally Posted by pat

Damn Doug doesn't the hotel have a bar?

I've been trying to cut the cord on that place. $9 drinks add up quick the way I pour them down.

Scores or wins? Im going with scores, get the scores and the wins will take care of them selves. But I'd take at least one win.

Bob=O · 10-27-2010, 06:01 PM

This is a good history on overall preformance by you, but it doesn't tell you how you turned in your entry, glazed ribs with what, chicken cooked with what?, brisket cooked to what temp at turnin, wood, weather, huminity, How many beers, start times, turn-in times, too many variables left out, so that 6 months from now you have a idea what you did. Wil you actually use the info at a later date and how many do.

Buster Dog BBQ · 10-27-2010, 08:17 PM

Quote:

Originally Posted by Balls Casten

I've been trying to cut the cord on that place. $9 drinks add up quick the way I pour them down.

Scores or wins? Im going with scores, get the scores and the wins will take care of them selves. But I'd take at least one win.

I think placement tells you a better picture on your progress then scores. I have had many of contest where my score would have been 1st in a different contest.

Balls Casten · 10-27-2010, 08:31 PM

And our best rib score of the year didnt place.
We may be in a differnt boat than you too. Your average scores may be as high as they are going to get, or as high as one could expect. Us .. we are still getting some 140's & 150's, so we have room to improve.

Buster Dog BBQ · 10-27-2010, 08:41 PM

Quote:

Originally Posted by Balls Casten

And our best rib score of the year didnt place.
We may be in a differnt boat than you too. Your average scores may be as high as they are going to get, or as high as one could expect. Us .. we are still getting some 140's & 150's, so we have room to improve.

Good point.

5-0 BBQ · 10-28-2010, 02:52 AM

Looks cool I am going to give it a try. Thanks!

Spydermike72 · 10-28-2010, 07:19 PM

I actually went a little further and made charts based on our scores... Let me get a clean one and I will post it.

Divemaster · 10-29-2010, 09:37 AM

We actually take it a step further where we compare our scores to those of the GC. We've all been at contests where our placing was say 6th overall but would have taken the GC at another contest. It's that ratio that tells us if we are really improving.

2Fat · 10-29-2010, 10:46 AM

guess I don't worry too much after the contest is over what the scores were--either the judges liked the product or not---probably going to turn in a similar meat the next week anyway--cook the meat well consistently and the scores will fall right in line--imo anyway

best place for last weeks scores are in next weeks chimney

Spydermike72 · 10-29-2010, 11:30 AM

Quote:

Originally Posted by Spydermike72

I actually went a little further and made charts based on our scores... Let me get a clean one and I will post it.

Ok, here it is. It is pretty much self explanatory, On the Scoresheets enter your scores from the Comps that you cook for both the Overall and the individual categories. Once you do that the graphs will populate on the sheets that say Chicken,Overall etc...

I think it gives you a good way to track your team over a period of time.

As every manager knows, you can only manage what you measure...

10-27-2010, 11:00 AM	#1
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	Score tracking and averages Excel sheet Ok, too much time in the hotel room again and had to keep occupied. Put together a spreadsheet (excel) to track and compare our contests scores. Just enter info into yellow cells. Feel free to copy or use as you wish. http://smokerspurgatory.com/spscoretracking.xls Also open to any change suggestions. (any data base or programmer guys know how we could make this a program so that you could view only the info you wanted?) __________________ Doug Backwoods G2 Party Yoder YS480 "I thought you just ate?" "I did but that was what I like to call fist lunch."

10-27-2010, 12:38 PM	#2
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	Looks a lot like what I had made up. Don't have it with me at the moment but I'll post when I get a chance. As far as a program, you have it pretty much ready in Excel. Few tweaks and your set. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

10-27-2010, 02:42 PM	#3
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	Damn Doug doesn't the hotel have a bar? __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

10-27-2010, 02:46 PM	#4
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	This brings up an interesting questions. What's more important...score or place? I personally think place. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

10-27-2010, 08:31 PM	#9
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	And our best rib score of the year didnt place. We may be in a differnt boat than you too. Your average scores may be as high as they are going to get, or as high as one could expect. Us .. we are still getting some 140's & 150's, so we have room to improve. __________________ Doug Backwoods G2 Party Yoder YS480 "I thought you just ate?" "I did but that was what I like to call fist lunch."

10-27-2010, 06:01 PM	#7
Bob=O Found some matches. Join Date: 01-27-09 Location: Katy, Texas Downloads: 0 Uploads: 0	This is a good history on overall preformance by you, but it doesn't tell you how you turned in your entry, glazed ribs with what, chicken cooked with what?, brisket cooked to what temp at turnin, wood, weather, huminity, How many beers, start times, turn-in times, too many variables left out, so that 6 months from now you have a idea what you did. Wil you actually use the info at a later date and how many do.

10-28-2010, 02:52 AM	#11
5-0 BBQ is one Smokin' Farker Join Date: 08-27-10 Location: Hampstead, MD Downloads: 0 Uploads: 0	Looks cool I am going to give it a try. Thanks! __________________ Steve Rogers 5-0 BBQ Competition Team Facebook Owner The BBQ Equipment Store www.bbqequipmentstore.com Proud 2013 Sponsor of Degüello BBQ, Christmas City BBQ, Lo'-N-Slo BBQ, Bar-B-Que Mayham, Uncle Bucks, Finns Finest, Pigheaded, Simply Q and Little Lukes BBQ No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others

10-28-2010, 07:19 PM	#12
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	I actually went a little further and made charts based on our scores... Let me get a clean one and I will post it. __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

10-29-2010, 09:37 AM	#13
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	We actually take it a step further where we compare our scores to those of the GC. We've all been at contests where our placing was say 6th overall but would have taken the GC at another contest. It's that ratio that tells us if we are really improving. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

10-29-2010, 10:46 AM	#14
2Fat Take a breath! Join Date: 08-13-03 Location: Nekoosa, Wi Downloads: 0 Uploads: 0	guess I don't worry too much after the contest is over what the scores were--either the judges liked the product or not---probably going to turn in a similar meat the next week anyway--cook the meat well consistently and the scores will fall right in line--imo anyway best place for last weeks scores are in next weeks chimney __________________ Buzz(2FAT) KCBS #9269 and #4605 BWS Fatboy BWS Competitor BWS Pro Jr BWS party(all SS) BDS BGE

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