Julian Fife's kitchen · est. with fire
Cooking,
smoke & data.
I'm a cook who can't stop logging things. This is where the recipes, the fermentation experiments, and years of obsessively measured brisket cooks all live — charts included.
4.8.23
Apr 8, 2023 · 18h01 · 22 temp readings
Live from the spreadsheet — hover the curve. The flat climb in the middle is the stall.
What's cooking
Three ways in.
Brisket Data
Every cook since 2023 — temp curves, the stall, wrap timing, and cook-to-cook comparisons. The nerdy heart of the site.
Open →14 recipesRecipes
From Texas brisket to a live ginger-beer ferment. The dishes I actually make, written the way I'd tell a friend.
Open →PhotosGallery
Bark, crumb, char, and crust. The good-looking results — and a few honest learning experiences.
Open →Start here
Two of my favorites.
About
Hi, I'm Julian. I cook things and then chart them.
Fife Spice is my corner of the internet for everything that happens in my kitchen — the recipes I keep coming back to, the ferments bubbling on the counter, and the data I can't help collecting along the way.
The clearest example: I've smoked 15 brisketsand logged every one of them — internal temps, smoker setpoints, wrap times, the stall, what I'd do differently. It started as notes to myself and turned into a dataset worth charting. Same energy goes into a sourdough starter or a living ginger bug: measure it, learn from it, make it better next time.
I also built Recipeats, a recipe app where a lot of these live — it'll get folded into this site down the line. For now, poke around the data, steal a recipe, and go look at some brisket curves.