Log every smoke. Nail it next time.
A free BBQ cook log and a full set of pitmaster calculators, smoke times, meat per person, dry brine, doneness temps, and wood pairing. Works in modern mobile and desktop browsers, no hardware required, and your data stays on your device.
Log cooks without being tied to one thermometer brand.
Pitmaster Log accepts manual readings from any thermometer, runs in the browser, and keeps the cook record on your device.
Multiple probe channels
Name a pit probe and probes for multiple pieces of meat, then see their temperature curves together.
Browser-based, no app store
Runs in modern mobile and desktop browsers. On supported devices, add it to your home screen for app-like access.
Your cook records stay local
Cook records you enter remain in browser storage and are not sent to Pitmaster Log servers. Export JSON backups or CSV readings whenever you want.
Hardware-agnostic
Use any thermometer or controller. Type readings in by hand or paste them. You are never tied to one brand.
Works after loading
After a successful online load, the app can keep core pages available when the connection drops. Export important records as a backup.
Free, genuinely
The log and every calculator are free. No paywall on the core tools, no trial countdown.
Free calculators that answer the real questions
Smoke Time Calculator
Estimate cook time and a start time to eat on schedule.
Meat Per Person Calculator
How much raw meat to buy so nobody leaves hungry.
Dry Brine Salt Calculator
Estimate salt by weight and approximate volume by brand.
Doneness Temperature Chart
USDA safe minimums plus BBQ probe-tender targets.
Wood Pairing Finder
Match smoking wood to meat (and vice versa).
The Cook Log
The free, hardware-agnostic journal at the center of it all.
Straight answers, no 2,000-word life stories
How to Smoke a Brisket
Use time only for planning. Verify whole-beef 145°F plus a 3-minute rest, then use 200-205°F only as a checkpoint and finish by probe feel in the flat.
How to Smoke Ribs
Use rib times and 3-2-1 or 2-2-1 only as planning templates. Verify whole-pork 145°F plus a 3-minute rest, then check bend and probe feel for texture.
How to Smoke a Pork Butt
Use time only for planning. Verify whole-pork 145°F plus a 3-minute rest, then continue until probe-tender for pulled texture and monitor any longer hot hold.
Smoked Chicken Wings
Higher heat and a dry surface can improve smoked chicken-wing skin. If the cooker manual permits it, use 375-400°F for a single-stage cook or smoke at 250°F and finish near 400°F. A small amount of baking powder in the rub is optional; oil is also optional and should be used sparingly if chosen.
How to Smoke Salmon
Dry brine salmon in the refrigerator, remove the cure with splash control, and refrigerate uncovered at 40°F or colder until a tacky pellicle forms. Smoke until the thickest part verifies 145°F.
How to Smoke Beef Ribs
Plate and back ribs differ in size and timing. Verify whole-beef 145°F plus a 3-minute rest, then use 200-205°F only as a checkpoint and finish by probe feel.
Frequently asked questions
Is the Pitmaster Log cook log free?
Yes. The cook log and all of the calculators are free to use. There is no account to create and nothing to install, though you can install it as an app on your phone if you like.
Do I need a special thermometer or hardware?
No. Pitmaster Log is hardware-agnostic. You can enter readings from any thermometer or controller by hand and name multiple probe channels for a cook. It is not tied to any brand of device.
Where is my cook data stored?
Cook records you enter stay in browser storage and are not sent to Pitmaster Log servers. Export a full JSON backup or a CSV of temperature readings at any time.
Does it work on iPhone and Android?
Yes. Pitmaster Log runs in modern mobile and desktop browsers and can be added to a home screen. Core pages may remain available offline after a successful online load, depending on browser cache state.