Pit Book: BBQ Smoker Log

The notebook for your smoker. Pit Book keeps every cook: the temperatures, the stall, every spritz and wrap, pictures, and how it turned out. So every brisket, butt and rack of ribs teaches you something for the next one.

ON THE SMOKER
• A clock from meat-on, with the pit and meat temperatures against your targets
• A chart of the whole cook, the stall shaded and every spritz, wrap and fuel add marked
• Tells you when you're in the stall, and about when you'll hit your done temperature once it climbs again
• One tap for spritz, wrap, sauce, fuel, vents, flip and probe checks, with a note on any of them
• Type temperatures from any thermometer, or connect MEATER and Pit Book reads your probe
• Reminders to check your temps every 30 minutes to 2 hours
• Pictures of the bark, the smoke ring and the slice, kept with the cook

GET BETTER EVERY COOK
• Rate each cook and write down what you'd change next time
• That note comes back when you start the same cut again: "wrap earlier, around 165°F"
• The numbers: hours per pound, average pit, time in the stall, and the temperature you wrapped at
• Every brisket (or rack of ribs, or pork butt) you've cooked side by side, to see what changed

YOUR RECIPES
• Start from classics written for Pit Book: Texas-style brisket, pulled pork, St. Louis spare ribs, baby backs, beef plate ribs, spatchcock chicken, rubs, sauces and a spritz
• Write your own rubs, injections, sauces and methods
• Bring in a recipe from most recipe sites with its link, temperatures included
• Start a cook from a recipe and its pit and done temperatures fill in

°F or °C, pounds or kilograms. No account: your cooks stay on your phone. Free with ads; one purchase removes them for good.

MEATER is a trademark of Apption Labs. Pit Book isn't affiliated with or endorsed by Apption Labs.