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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-09-2005, 10:20 PM   #1
rookiedad
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i have been reading up on cooking logs and i wanted to hear from some folks who used them. are they helpful or are they even necessary? thanks.
phil

Last edited by rookiedad; 10-10-2005 at 10:57 AM..
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Old 10-10-2005, 12:35 PM   #2
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That's pretty much what I use, Phil. Start it all with Kingsford/lump, then add preheated split logs (16" - 18" in length). If you use them make sure you preheat them first or you'll suffer some temperature spikes, both down and up!
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Old 10-10-2005, 12:40 PM   #3
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Well, I read this differently than Arlin did....I read it as to keeping a log while cooking.
Yes, I feel it is very helpful while you are learning the art of Q. In fact, I used to keep one for every time I used a cooker. Now, I kinda know what I'm looking for and dealing with with the cookers I use so I don't keep a log anymore.
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Old 10-10-2005, 12:46 PM   #4
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Quote:
Originally Posted by Solidkick
Well, I read this differently than Arlin did....I read it as to keeping a log while cooking.
Yes, I feel it is very helpful while you are learning the art of Q. In fact, I used to keep one for every time I used a cooker. Now, I kinda know what I'm looking for and dealing with with the cookers I use so I don't keep a log anymore.
LMAO on Arlins post, then I still hadn't gotten it when reading kicks response I thought you were taking this to Woodpile with keeping your log (woody) while cooking and I use to keep one every time I used a cooker (thought you were on Viagra with that one)

Then I realized log=notes.

Pretty funny.

Me, I never write stuff down. Sometimes I intend to, but never makes it.

I use Qtalk as my log.
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Old 10-10-2005, 12:49 PM   #5
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I write everything down. Very diligently at the begining of the cook. Less often as the evil JD takes hold. Most always lose the notes, but I did write it down.
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Old 10-10-2005, 12:50 PM   #6
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What was once my log is now just a chart. I still jot down the size and cut of what I'm cooking, how long it takes and some quick notes on ambient air temp and wind.
This serves as my "how long will it take" database.
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Old 10-10-2005, 06:23 PM   #7
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Good idea, and I even tell other people to do it when they are starting to Que, or ask me about queing. I don't do it. Too busy getting beers and watching TV to keep good notes. Think I had the same problem in school.
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Old 10-11-2005, 06:35 AM   #8
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Logs? I burn 'em. :P

Nope never kept a written log. LOL
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Old 10-11-2005, 07:12 AM   #9
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I keep a log, and I cook with logs. but I do like to be able to look back and see what kind of day (windy, rainy, cold, hot, Just right at 70F. how much beer was consumed and oh yeah my cooking times and temps, wind.
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Old 10-11-2005, 07:32 AM   #10
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I started out keeping pretty detailed notes. I'd record what I was cooking, the weight, what sort of rub I used, time in the cooker, cooker temp, ambient temperature, humidity, general weather conditions, everything I did to the meat or the cooker and at what time, etc. etc. etc. It was fun, sorta. After a couple months of this, though, I realized that I never went back and studied my notes, but that my Q was improving nonetheless. It may be that writing stuff down helped me remember it better, and that contributed to my body of knowlegde. But the big mistaked I've made have been significant enough that they're easily remembered. I think the key is just to cook, cook, cook. Regardless of whether you're taking notes, you'll be paying attention, because you wouldn't be cooking if it weren't important to you. Eventually, you'll build that 'feel' for cooking and the body of knowledge that almost becomes second nature, and that's what you've got to have to be successful at anything. You'll be in the 'Q Zone.' And that's a good place to be!
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