Every rule of thumb for barbecue comes from somebody else’s pit. Ninety minutes a pound at 110 °C is a fine starting point and it is not your smoker, your climate or the way you wrap. Log each cook with the cut, the weight, the temperature you held and the timer, and after half a dozen you have the only planning figure that matters: minutes per kilo on your equipment, at your temperature.
Opens Log App and adds this log with example entries. You can clear the examples anytime.
On a computer? Scan this with your phone’s camera to set it up there.
Cut, weight, pit temperature, the timer, and how it turned out.
Also called a smoker log, barbecue journal, cook log or brisket diary.
9:41●●● ▲ ▮
‹BBQ and smoking⚙
foodoutdoors
4.2/5
Average Rating · 6 entries
Sat 24 Oct
Brisket
5/5 Rating · 5.4 kg Weight · 110 °C Pit temp
⏱ 14h 8m📍 Home📷 1 photo“Wrapped at 74 °C. Rested four hours in the cooler.”
Tue 20 Oct
Weeknight chicken
4/5 Rating · 1.8 kg Weight · 190 °C Pit temp
⏱ 1h 28m📍 Home
Sat 17 Oct
Pork shoulder
3/5 Rating · 4.2 kg Weight · 135 °C Pit temp
⏱ 8h 7m📍 Home“Ran hot to save time. Faster, but drier than the low cook.”
Sat 10 Oct
Ribs
4/5 Rating · 1.9 kg Weight · 120 °C Pit temp
⏱ 5h 13m📍 Home“Bend test at five hours, bark cracked just right.”
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What you’ll track
The BBQ and smoking log, out of the box
One entry per session, with the timer and location always available. Add or rename variables any time in log settings.
Variable
Type
Stats shown
Rating
Rating 1–5
Average, Max
Meat
Choice · tracked individually
Own stats per value
Weight · kg
Number
Sum, Average
Pit temp · °C
Number
Average
Timer
Built in
Total time, per entry duration
Location
Built in
Pin or place, shown on the log map
Notes, photos, sketches, voice memos
Built in
Attached to any entry
4.2
Average Rating
5
Max Rating
20.7kg
Sum Weight
3.5kg
Average Weight
How it works
From install to first entry in a minute
1
Pick “BBQ and smoking” during setup
The log is created with the variables above and a few example entries so you can see how it works. Clear them with one tap.
2
Log as you go
Tap plus, fill in what you have, save. Timer, location, notes and photos are there when you want them, hidden when you don’t.
3
Let the stats accumulate
Average rating sits on the log card, with the rest one tap away. Set a goal if you want a nudge.
Why this log
Built for the way you actually do it
Minutes per kilo, from your own cooks
The log divides the timer by the weight across everything in it. Put a six-kilo brisket on at midnight or at three in the morning: the answer stops being a guess, and guests stop eating at eleven at night.
Each cut with its own history
Mark "Meat" as tracked individually and brisket, pork shoulder and ribs each keep their own times, temperatures and ratings. Your best brisket is a record within brisket, not a comparison against a chicken.
The timer running while the pit is
Start the entry timer when the meat goes on and stop it when it comes off. It is the one number that always gets estimated wrong afterwards, and the one the whole per-kilo figure depends on.
Everything else in the app
Not just a form. A logbook that thinks with you.
The BBQ and smoking log is one log among many you can keep. Every one of them gets the same tools.
💡AI analysis
AI reads the pattern for you
Tap the bulb on BBQ and smoking and get a plain-language read of your trends, what changed recently, and a suggested next goal, built only from your own entries.
🎯Goals
Goals, streaks and reminders
Set a target like three times a week, watch the rolling progress bar, keep a streak, and get a reminder at the time you actually log. The app learns that time from you.
📅Calendar
A calendar heatmap per log
Every log has its own month view showing which days you logged. Gaps are obvious, consistency is visible, and one tap opens that day's entries.
🔁Rounds
Several meats in one entry
One entry can hold a round per meat, each with its own values, and the stats break them out separately.
📷Attachments
Photos, sketches, voice memos
Attach a photo, draw a quick sketch, or record a voice note on any entry. They stay with that entry and come back on every device you sign in on.
🗺️Map
Every entry on a map
Drop a pin or search for the place. Each log has a map view of everywhere you logged, and saved places open directly in Google Maps.
🔍Search
Search across everything
Find an entry by title, note or value across every log, filter by date or location, and jump straight to it.
🔒Privacy
Yours, offline first
Entries save on your phone first and sync when you sign in. No account needed to start, no feed, no one else sees your data.
Who keeps a barbecue log
People one year into an offset smoker, who can hold a temperature now and are working on consistency. Competition cooks who need last season’s timings before this season’s first practice cook. And anyone who has served a brisket two hours late to eight patient friends, which is the single most common reason people start writing this down.
It suits a hobby with long feedback loops and few repetitions. Twenty cooks is a busy year. When the sample size is that small, remembering is not good enough, and the difference between a four and a five is usually one detail that happened at six in the morning.
What a season of cooks shows
The trade-off between temperature and result is the thing that shows up first. Running the pit at 135 °C instead of 110 °C takes two hours off a pork shoulder and, in the sample above, a point off the rating. Whether that is worth it is your call, but after five cooks it is a decision with numbers attached instead of an argument on a forum.
The other pattern is in the notes. Entries where the wrap temperature is written down cluster at the top of the ratings, not because wrapping is magic but because the cooks you paid attention to went better. A log full of one-line notes turns into the recipe you have been meaning to write, assembled without ever sitting down to write it.
Questions
Frequently asked
Does minutes per kilo really scale?
Not perfectly — a piece twice as heavy takes less than twice as long, because thickness matters more than mass. It is still far better than a rule from a book, and within the range of cuts you actually cook it is close enough to plan a dinner around.
Should I log the internal temperature?
Add a variable for it if you want the record. Most people find the pit temperature, the timer and a note about where they wrapped tells them what they need, because the probe reading is already what ends the cook.
Why is there no streak?
Because a run of consecutive days would only measure how many parties you had. The log deliberately leaves it off; what it counts instead is cooks, kilos and how they scored.
Can I log a grill session as well as a smoke?
Yes, the same fields work. A weeknight chicken at 190 °C sits in the same log as a ten-hour brisket, and because each cut keeps its own stats, the fast cooks do not distort the slow ones.
