Information

  • Select date

  • Audit Title

  • Conducted on

  • Prepared by

Basic Information

  • Date:

  • Meat/Food Type:

  • Purchased From:

  • Weight In lbs:

  • Price Per lbs:

  • Preparation Procedure Used:

  • Marinade/Rub

  • Baste/Glaze/Mop/Sauce

  • Cooking Procedure Used:

  • Smoker Used:

  • Target Cooker Temperature: F

  • Target Internal Meat Temperature: F

  • Fuel Type/Brand

  • Quantity Used: Kg

  • Smoke Wood:

  • Quantity Used:

  • Dry

  • Soaked

  • Comments Before Cooking:

Weather

  • Outside Temperature:

  • Wind:

  • Cloud Conditions:

Cooking Log

Cooker Log

  • Cooker Temperatures:

  • Cooking Log
  • Time:

  • Top Rack:

  • Bottom Rack:

  • Meat:

  • Air:

Bottom Vents - % Open

  • #1 Vent

  • #2 Vent

  • #3 Vent

Meat

  • Turn?

  • Baste?

Added

  • Fuel?

  • Wood?

  • H20

  • Comment:

Results

Results

  • Date:

  • Exterior Apperance:

  • Smoke Ring Penetration:

  • Tenderness:

  • Moist/Dry

  • Flavor/Aroma

  • Comments:

  • Notes For Next Time:

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.