Submit a Cook

Enter the coarse numbers you read off your own smoke, or upload your probe file and we'll read them for you. We don't ask for your name and email is optional, though an uploaded file can carry details you didn't type. Your cook helps us calibrate the stall model against real ones. Nothing here changes your results — it improves future predictions.

Upload a probe export (optional)

Probe export file Combustion, FireBoard, ThermoWorks, or any CSV with a timestamp and a temperature column. We read the stall straight from your file and fill in the numbers below — check them before you submit. Your file is stored privately and never shown publicly. It's uploaded as soon as you pick it, but we only keep it once you submit this form; pick a file and never submit, and it's deleted automatically within about a week. If we can't read your file yet, we still keep it after you submit, so support for that format can be added later.

The cook

Cut

Weight

lbs

Cooker

Wrap

ZIP code

Timing & the stall

Cook date

Start time

Total cook time (hours)

Stall temperature

°F

Average pit temperature

°F

Stall duration (hours)

Optional details

Thickness (in)

Spritz count

Injection (%)

Fat cap (in)

Pieces

Email (optional)

Frequently asked questions

Is my cook data anonymous?

Almost entirely. We don't collect your name or address, email is optional and only used for follow-up questions — never shared or sold, and your ZIP code is stored only so we can attach the historical weather when we calibrate the model. One caveat: if you upload a probe file, it can carry details you didn't type, such as the names you gave your probes or your thermometer's model.

Why do you need my ZIP code?

We store your ZIP code so we can attach the historical weather for your cook window when we calibrate the model. It isn't used to identify you.

What counts as the stall?

The stall is the internal temperature plateau where evaporative cooling roughly offsets heat input, typically somewhere in the 150-170°F range. Enter the temperature where your meat's rise visibly flattened out and how long it stayed there before climbing again.

How is my submission used?

Submissions feed a calibration dataset used to tune Pitmaster Tools' stall-duration and temperature predictions against real-world cooks across different cuts, cookers, and climates. Individual submissions aren't published; they're aggregated into the model.

Can I submit a cook without wrapping?

Yes. Select "No wrap" and the core-temp-at-wrap field is skipped entirely. Wrap details only apply if you foiled, papered, or boated the meat partway through the cook.