Contact
Last updated: 2026-09-18
Questions about a log, or a correction to send? One address reaches the person who writes this.
Use the address below for anything: a question about a specific cook, a correction to a temperature or a weight, a request to reproduce a figure, or a note that something on the site is broken. Mail is read in the evening; expect a reply within a few days.
What helps a question get answered
If you are asking about your own cook, the useful details are the same ones this site records. With those in hand the answer is usually specific rather than generic.
- The cut and its raw weight
- Wood species and the cooker you are using
- Pit temperature you are holding, and how it is measured (grate probe, lid thermometer, or dial)
- Internal temperature now, and where the probe sits in the meat
- How many hours in, and whether it has been wrapped
Corrections
Corrections are welcome and are logged. If a number here is wrong — a weight, a duration, a temperature — say which entry and which line, and the entry will be amended with a note saying what changed. That is the whole reason the ledger keeps its dates.
Please do not send press releases, guest-post offers, sponsored rub samples or link-insertion requests. They are not answered.