To consistently whip up great tasting, high quality foods, faithfully maintaining a recipe log is a must. Recording the ingredients, the preparation method, the cooking time, and the cooking temperature has to be done. Then, poor results can be improved upon, and great results can be easily duplicated by using your recipe log.
And this is especially true with smoker cooking. We don't have it easy. It's not just…
Season roast with salt and pepper. Sear on all sides. Add water and mixed vegetables, and place into a preheated 350F oven for three hours.
Smoker cooking recipes are done in slow motion compared to most kitchen-cooked meals. And there's too much to remember…at least for my feeble mind! So I write it all down.
In PDF Format
I created this recipe log so I would have an easier time keeping track of all the factors that go together to make up a great recipe. I'd like to offer it to you, as a free download in PDF format. Save the file to your computer and you can print copies out as you need them. Click this link, Smoker Cooking Recipe Log, to get your copy of the Smoker Cooking Recipe Log.
In my recipe log, I keep track of many factors that all affect the final outcome.
All of this information and more is recorded so after "critically studying" (look at, smell, taste, feel, eat, etc.) the smoked food and deciding what needs improvement, I can refer to my log and make the needed adjustments for next time.
And if the food is perfect, I can duplicate the procedure and more than likely duplicate the results.
And even if it is perfect, it's important to write everything down in your recipe log. For one, it will verify that your recipe and procedure are in fact "perfect", and it will also keep track of unplanned or uncontrollable variables.