Google meat log or something like that. I saw a log like that once.
I thought I was anal about this until I saw this other guy's log. It goes something like this:
Date, time, wind, humidity, temp, meat type, fresh/frozen, purchased from, purchase date, rub wet/dry/type, rub time, injection, injection time, pit type, pit temp, heat source/type (gas/wood/charcoal), mfg, smoke wood, duration of cook, stall time/temp, IT at pull, rest/cool time, mop/sauce/glaze, taste
You could obviously add things like this for a UDS smoke: Valve 1 closed, Valve 2 open, Ball Valve 50% open.
The data is nice to have to give you baselines and guidelines and landmines, but IMHO it takes all the fun out of smoking meat.