Template for BBQ Notebook

[jeffsee]

Hey everyone. I guess I'm starting to get serious about Q. I realize I should start using a notebook for my cooks to track the good, bad, and ugly results.

Since I am not a cook, chef, etc., I don't know where to begin.

What information do you put for each kind of entry?

Smoke
Grill
Sauces
Rubs

Just curious. I'd like to avoid reinventing the wheel. Does someone have a template I could start with?

Thanks!

BTW, the wife let me get my first Weber kettle last night. I'm starting to look like some of you folks, equipment-wise. At the camper, I have an 18.5" WSM and this new 22.5" kettle. At home I've got my gasser and UDS.

Guess I'd better update my profile, huh?

 

[Wampus]

I did this when I was getting started as well.
The main info I put in (and used later) was cooking info.

I noted where vents were set, meat temps, cooker temps, and time. I also noted when I basted, added coals, etc.

I got the idea and used the VWB site as a template.
He has great notes on his cooks. Here's an example:
http://www.virtualweberbullet.com/pork1.html
I still have notes from the first several cooks.

 

[YellowSuge]

I did this when I was getting started as well.
The main info I put in (and used later) was cooking info.

I noted where vents were set, meat temps, cooker temps, and time. I also noted when I basted, added coals, etc.

I got the idea and used the VWB site as a template.
He has great notes on his cooks. Here's an example:
http://www.virtualweberbullet.com/pork1.html
I still have notes from the first several cooks.

Thats a great place to start. He has his cook log templates available at http://www.virtualweberbullet.com/cookinglog.html

 

[jimbloomfield]

I have FREE software you can download that is made for it. Presently Windows only. PM for a link

 

[Boshizzle]

I use the following outline in my notes:

Meat Selection Notes
Meat Trimming Notes
Rub/Injection Notes
Cooking Notes
Serving Notes

I can usually get it all on one page in a M$ Word document.