Anyone keep a record of foods and timings?

[stretchie_]

Just wondering if anyone keeps a record of what they've cooked, what size and how long? So they can see what can be cooked within a (rough) given time.

I did on the first couple of burns so I can start to learn how long it takes to get going for how much coal I use in the chimney starter and what foods.

If so, how have you kept it? Written on paper, in a spreadsheet. Just wondering, for example, I just asked the ball n chain if she wants to do a big smoke tonight, put something big on to cook overnight which could do us for lunch tomorrow and maybe tea tomorrow night, but could also put something smaller on at the same time which could be for tonight's tea?

The way I see it, go get coal on the way home, get it lit and ready for food by 18:30, a big pork shoulder can go on and come off about 06:30 - 07:00 tomorrow but what should I put on with it to eat tonight, what can be cooked in 1, 2 or 3 hours?

If I had notes I could look through them to see what can be done in that time?

Cheers

[RobinC]

I dont keep notes of every cook but I do keep notes - particularly when trying a dish out for the first time. The other thing I do on big cooks is to create a cook plan. This includes what dishes are being cooked on what grills/smokers, what implements maybe needed, when the coals need to be lit and when I need to expect to do things like foiling etc. Then before I start I include some time to get all the stuff together so I know that I'm not missing something. The plan gives me a timeline and helps me see where there maybe some crunch points in the cook. Granted cause of the nature of BBQ there needs to be some flexibility but I find it useful to work like this.

[joker smoker]

http://www.amazingribs.com/tips_and_tec ... g_log.html

[stretchie_]

Fantastic, will save that cook log, just started a smoke of a pork shoulder and a beef brisket, both small but rolled so thought we'd try it out on an overnight burn.

Got some pork loin steaks on too which will feed us tonight.

I love this stuff, it's great.

[keith157]

Thanks John (I've copied my measily notes over from my attempt)

Here is a link to a similar topic depending on the IT you own.
viewtopic.php?f=8&t=1867&hilit=apps

[stretchie_]

Thanks, had a quick scan and but I'm an Android user not Apple, but will have a proper read through it later, there may be the same thing for Android too.

This is the pork and beef at 08:00 this morning. Been wrapped in foil and resting, the missus will let me know how it looks inside in a bit, but I'm guessing it'll be GUUUUUUUUD