I’ve found it helpful to write down all of the details of every barbecue/smoke that I do. I started this process when I first began low-and-slow smoking, wanting to record all of the little variables that can affect the cooking process, even the weather. Here’s an example of a recent note:

It’s now at the point where I can’t start a low-and-slow smoke unless I’ve got a note ready to go. Overkill? Maybe. But I actually enjoy the process and I think it’s making the cooks go better.

Two and a half hours in and so far so good on today’s barbecue.

Chuck roast, glazed in a Korean bulgogi marinade.

Such an amazing clear blue sky this morning. It’s a great time to add the smoke of a chuck roast barbecuing over pecan wood 😂