My BBQ/Cooking spread sheet

[River City Smokehouse]

Ok, I've been working of my spread sheet that I created for Thanksgiving Turkeys. You could use it for just abut anything. I am going to tweak it some more. I think it would be benificial at a contest. You need to know your cooking times though.
1. Enter the weight of your meat (12) for 12 lbs.
2. Enter the lbs. per hour cooking rate (3 or what ever) for 3 lbs. per hour
3. Enter the time that you put the meat in the cooker (6:15) for 6:15 am

It will then give you how long in hours that it needs to cook and what time it should be done. This will give you an approximate. It was right on the money for two of my turkeys yesterday. I know that it isn't fool proof, but it will definitely give you some idea of when you need to be checking your internal temps. Should help in keeping the door closed too.

I'm going to do 4 pork butts tomorrow. Since the butts are not all the same in weight, they will be done at different times. I can keep track of the meat by the seal numbers and keep them in order as to when they should be done. Pork Butts might be difficult though since they all seem to have different plateaus and such. Still, this is something fun to mess with right now so I'm going to run with it.

 

[creepyrat]

looks darn handy and quick.

 

[River City Smokehouse]

Ok, I've been working of my spread sheet that I created for Thanksgiving Turkeys. You could use it for just abut anything. I am going to tweak it some more. I think it would be benificial at a contest. You need to know your cooking times though.
1. Enter the weight of your meat (12) for 12 lbs.
2. Enter the lbs. per hour cooking rate (3 or what ever) for 3 lbs. per hour
3. Enter the time that you put the meat in the cooker (6:15) for 6:15 am

It will then give you how long in hours that it needs to cook and what time it should be done. This will give you an approximate. It was right on the money for two of my turkeys yesterday. I know that it isn't fool proof, but it will definitely give you some idea of when you need to be checking your internal temps. Should help in keeping the door closed too.

I'm going to do 4 pork butts tomorrow. Since the butts are not all the same in weight, they will be done at different times. I can keep track of the meat by the seal numbers and keep them in order as to when they should be done. Pork Butts might be difficult though since they all seem to have different plateaus and such. Still, this is something fun to mess with right now so I'm going to run with it.

If anyone wants the file.....PM me and I will email it to you. If you want to tweak it, have at it, make it more fun.

 

[WannaBeBBQueen]

Wow, nice job Jim!!

 

[biffleg]

You have mail :biggrin: Nice work on the spreadsheet!

 

[Brewmaster]

Jim,

I think I would find it more beneficial if you made the formula calculate the other way. I always know when I want the meat to be done. Maybe it should be that you enter the weight and finish time and it would tell you what time to put it on. Just a thought.

Nate

 

[Divemaster]

PM sent

 

[SoEzzy]

Jim,

I think I would find it more beneficial if you made the formula calculate the other way. I always know when I want the meat to be done. Maybe it should be that you enter the weight and finish time and it would tell you what time to put it on. Just a thought.

Nate

Not a bad idea, but would also help to account for the temperature you are cooking at and perhaps the initial temperature of the meat too.

There are more variables that could alter the cook times and are not yet accounted for.

I may take a run at one of these myself this week!

 

[biffleg]

Jim,

I think I would find it more beneficial if you made the formula calculate the other way. I always know when I want the meat to be done. Maybe it should be that you enter the weight and finish time and it would tell you what time to put it on. Just a thought.

Nate

I've modified Jim's spreadsheet to include entering finishing time (as mentioned above) and selecting pit temp from a drop down list so that the spreadsheet figures the estimated cooking time.

I'll make the same offer as Jim ... if you'd like a copy of this version ... shoot me a PM with your email addy.

 

[River City Smokehouse]

Thanks to some changes and ideas made, this thing is growning a bit. Thank you Biffleg for the new additions. I will let this file out again after it is tweaked.

 

[Mr. Bo]

I've modified Jim's spreadsheet to include entering finishing time (as mentioned above) and selecting pit temp from a drop down list so that the spreadsheet figures the estimated cooking time.

I'll make the same offer as Jim ... if you'd like a copy of this version ... shoot me a PM with your email addy.
__________________
Transplanted Texan now
living in North Cakalacky

You've got mail. Great idea all around.