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Cookshack Model 066 12 Ver.06.1
1-800-423-0698 www.cookshack.com info@cookshack.com
Date
Product, type, cut
Price
Temperature when
placed in smoker
Rub and/or marinade
recipe (ingredients
and how much)
Smoke-cooking cycle
Temperature
Cooking time
Any adjustments made
during cooking
Amount and type of
wood used
Climactic conditions
(hot, cold, windy, hu-
midity, etc.)
Internal product tem-
peratures and smoker
temps during cook
cycle
Description of final
appearance and taste
of product
SAMPLE LOG BOOK
“At first I didn't do this...it was easy to forget what I
did the last time and minor differences made an im-
pact on the finished product.” PrestonD, Forum
Member and Cookshack award-winning barbecue
cook