frohe wrote:
> Dave Bugg wrote:
>> Keep a log of start
>> times and finish times for various sizes and cuts of meat (ribs,
>> brisket, shoulders, butts, etc) so you remember when to get things
>> going.
>
> Ah, someone else who keeps a cooking diary. Peachy!

:-) It isn't a diary per-say. With the quantities I do, it is more of a
production log.


--
Dave
www.davebbq.com