Recipe Log

The Importance of Recording Your Recipes

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.

Nope. Not hardly.

  • We mix up marinades, rubs, and brines, and leave the meat, fish, or fowl coated with or drowning in these mixtures for hours. Or Days.
  • We start smoking food early in the morning, hoping it will be done for the evening meal.
  • We burn wood exclusively, or add wood chunks, chips, or dust to our charcoal, gas, or electric smokers to get that just-right smokiness in our food.
  • Our cooking is done at the whims of nature, battling wind, cold and heat. Maintaining the correct temperature is an all-day affair.

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.

Download The Smoker Cooking Recipe Log

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.



Keeping Track Of It All

In my recipe log, I keep track of many factors that all affect the final outcome.

  • seasonings used
  • preparation method
  • smoker temperature
  • type and amount of smoke wood
  • weather and compensating adjustments
  • amount of charcoal used
  • length of smoking time
  • final internal temperature
  • resting time (the meat, not mine!)
  • final quality of the finished food

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.


It's Perfect!

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.

Like they say. Life happens.


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Recipe Log

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