Submit a Cook
Enter the coarse numbers you read off your own smoke. Submissions are anonymous unless you choose to leave your email, and help us calibrate the stall model against real cooks. Nothing here changes your results — it improves future predictions.
Frequently asked questions
Is my cook data anonymous?
Yes. We store your ZIP code so we can attach the historical weather for your cook when we calibrate the model, but we don't collect your name or address, and email is optional and only used for follow-up questions about your submission — never shared or sold.
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.