I just "helped" a guy this morning with a similar situation. My advice was to get a composition book, a note book or such, and start keeping notes. Meat, seasoning, marinades, temps, length of time. And then don't forget post-cook notes, too done, not done, too salty, just write it all down... next time, you'll have a baseline to work with. Also as I told the guy, I preach it great, don't always practice it... which pisses me off the next time I try to do something.