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 on any phone or computer, no hardware required, and your data stays on your device.
Most cook loggers are locked to a $250 gadget. This one isn't.
The best logging features today are buried inside hardware ecosystems, or stuck on a single app store. Pitmaster Log is the opposite: open on the web, brand-agnostic, and built to log the way you actually cook.
Multi-meat, multi-probe
Log a pit probe plus every piece of meat over time and see the whole temperature curve on one chart. Most apps only track one.
Any device, no install
Runs in the browser on iPhone, Android, tablet, or laptop. Add it to your home screen to run like a native app.
Your data stays yours
Everything is stored on your device, never uploaded. Export your full history to CSV whenever you want. No lock-in.
Hardware-agnostic
Use any thermometer or controller. Type readings in by hand or paste them. You are never tied to one brand.
Works at the pit
Backyards have bad wifi. Pitmaster Log keeps working offline once loaded, so a dropped signal never loses your cook.
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
Exact salt by weight, by salt 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
A packer brisket smoked at 250-275°F takes 9-18 hours depending on weight and pit temp. Pull when probe-tender at 200-205°F in the flat. Rest 2-4 hours before slicing across the grain.
How to Smoke Ribs
Baby backs need about 5 hours at 225°F; spare ribs take 6-7 hours. The 3-2-1 method works for spare ribs, but use 2-2-1 for baby backs or they overcook.
How to Smoke a Pork Butt
Budget about 1.5 hours per pound at 250°F, but cook to probe-tender around 200-205°F, not the clock. Plan for the stall and rest it at least an hour before you pull.
Smoked Chicken Wings
Smoked chicken wings need high heat to crisp the skin. Use 375-400°F for a single-stage cook, or smoke at 250°F then finish at 400°F. Add 1 tsp baking powder per pound to the rub and never oil the wings before cooking.
How to Smoke Salmon
Dry brine salmon in equal parts salt and brown sugar for 1-4 hours, rinse and air-dry until tacky (the pellicle), then smoke at 180-225°F to 145°F internal. Alder is the classic wood for salmon.
How to Smoke Beef Ribs
Beef plate ribs (dino ribs) need 8-10 hours at 275°F and hit probe-tender around 203-205°F. Back ribs are a completely different cut with much less meat. Know what you are buying.
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 log temperatures from any thermometer or controller by hand, and log multiple meats and probes per cook. It is not tied to any brand of device.
Where is my cook data stored?
On your own device, in your browser. Your logs are never uploaded to a server, and you can export your entire history to a CSV file at any time.
Does it work on iPhone and Android?
Yes. Pitmaster Log runs in any modern web browser on iPhone, Android, tablet, or computer, and can be added to your home screen to run like an app, including offline.