BBQ SMOKER PRO REFERENCE LIBRARY
BBQ Smoker Glossary
Explore smoker components, fire management, woods, cooking techniques, meat cuts and pitmaster language.
750 terms25 categories
750 terms found
Offset smoker
Reverse flow smoker
Pellet smoker
Electric smoker
Propane smoker
Charcoal smoker
Drum smoker
Bullet smoker
Cabinet smoker
Gravity feed smoker
Kamado
Kettle grill
Water smoker
Vertical offset smoker
Horizontal smoker
Insulated smoker
Double wall smoker
Trailer smoker
Rotisserie smoker
Commercial smokehouse
Cold smoke generator
Smoke cabinet
Stovetop smoker
Portable smoker
Tabletop smoker
Built in smoker
Hybrid smoker
Gas assisted smoker
Wood fired smoker
Open pit
Firebox
Cooking chamber
Smokestack
Intake vent
Exhaust damper
Baffle plate
Tuning plate
Reverse flow plate
Heat deflector
Fire grate
Cooking grate
Charcoal basket
Ash pan
Water pan
Drip pan
Grease drain
Grease bucket
Related termDoor gasket
Lid seal
Firebox door
Cleanout door
Thermometer port
Probe port
Warming rack
Counterweight
Smoker legs
Caster
Expanded metal
Steel gauge
Thermal mass
Pellet hopper
Auger
Auger motor
Auger tube
Burn pot
Hot rod igniter
Combustion fan
Induction fan
Controller board
PID controller
RTD sensor
Thermocouple
Hopper cleanout
Pellet chute
Pellet bridging
Auger jam
Burn back
Flameout
Ignition failure
Shutdown cycle
Startup cycle
Smoke setting
P setting
Feed rate
Fan speed
Temperature overshoot
Controller deadband
Firmware
Wireless connectivity
Pellet consumption
Airflow
Draft
Chimney effect
Combustion
Complete combustion
Incomplete combustion
Pyrolysis
Smoldering
Flaming combustion
Coal bed
Ember
Kindling
Fire starter
Chimney starter
Minion method
Snake method
Fuse burn
Related termBanked coals
Split feeding
Fire tending
Preheated wood
Fire recovery
Oxygen starvation
Backdraft
Windbreak
Fire triangle
Fuel load
Burn rate
Ash buildup
Firebox preheating
Thin blue smoke
White smoke
Black smoke
Dirty smoke
Clean smoke
Related termSmoke ring
Bark
Bark setting
Smoke adhesion
Smoke deposition
Creosote
Soot
Ash contamination
Oversmoking
Smoke intensity
Related termSmoke density
Smoke plume
Smoke leakage
Smoke circulation
Smoke flavor
Smoke penetration
Smoke condensation
Smoke particulate
Acrid smoke
Bitter smoke
Related termSmoky aroma
Smoke staining
Surface drying
Surface moisture
Tacky surface
Related termHickory wood
Mesquite wood
Post oak
White oak
Red oak
Live oak
Apple wood
Cherry wood
Pecan wood
Maple wood
Alder wood
Peach wood
Pear wood
Plum wood
Apricot wood
Mulberry wood
Beech wood
Birch wood
Olive wood
Grapevine wood
Citrus wood
Guava wood
Pimento wood
Walnut wood
Wood chips
Wood chunks
Wood splits
Wood pellets
Wood dust
Wood shavings
Seasoned wood
Green wood
Kiln dried wood
Wood moisture content
Wood moisture meter
Hardwood
Softwood
Resin
Tree bark
Heartwood
Sapwood
End grain
Checking in firewood
Wood rot
Moldy firewood
Treated wood
Painted wood
Plywood
Pellet fines
Pellet blend
Flavored pellets
Food grade pellets
Heating pellets
Lump charcoal
Charcoal briquettes
Charcoal dust
Charcoal ash
Charcoal storage
Pellet storage
Firewood seasoning
Conduction
Convection
Radiant heat
Direct heat
Indirect heat
Two zone cooking
Three zone cooking
Heat flux
Heat retention
Heat loss
Heat distribution
Hot spot
Cold spot
Thermal conductivity
Thermal inertia
Evaporative cooling
The stall
Carryover cooking
Thermal equilibrium
Wet bulb temperature
Dry bulb temperature
Relative humidity
Dew point
Evaporation
Condensation
Boiling point
Altitude cooking
Ambient temperature
Wind chill effect on smokers
Temperature gradient
Instant read thermometer
Leave in thermometer
Wireless meat probe
Infrared thermometer
Dial thermometer
Digital thermometer
Pit probe
Food probe
Dual probe thermometer
Probe clip
Probe placement
Probe calibration
Ice bath test
Boiling water test
Probe response time
Probe accuracy
Probe resolution
Probe range
Internal temperature
Pit temperature
Grate temperature
Dome temperature
Related termTarget temperature
Temperature alarm
Temperature logging
Probe drift
Probe interference
Related termProbe cable
Waterproof probe
Temperature compensation
Collagen
Elastin
Gelatin
Connective tissue
Muscle fiber
Myoglobin
Hemoglobin
Protein denaturation
Maillard reaction
Caramelization
Fat rendering
Intramuscular fat
Intermuscular fat
Subcutaneous fat
Marbling
Water holding capacity
Purge
Cooking loss
Meat grain
Tenderness
Juiciness
Oxidation
Rancidity
Proteolysis
Meat pH
Dry aging
Wet aging
Rigor mortis
Nitric oxide
Carbon monoxide
Beef brisket
Packer brisket
Brisket flat
Brisket point
Brisket deckle
Beef plate ribs
Beef chuck ribs
Beef back ribs
Flanken ribs
English cut ribs
Chuck roast
Chuck eye
Shoulder clod
Beef cheek
Beef shank
Oxtail
Tri tip
Picanha
Top sirloin
Sirloin flap
Skirt steak
Flank steak
Hanger steak
Ribeye
Prime rib
Strip loin
Beef tenderloin
Top round
Eye of round
Bottom round
Pork shoulder
Boston butt
Picnic shoulder
Money muscle
Pork collar
Pork belly
Pork loin
Pork tenderloin
Baby back ribs
Spare ribs
St. Louis cut ribs
Rib tips
Riblets
Country style ribs
Pork jowl
Pork hock
Fresh ham
Pork leg
Pork chop
Pork steak
Pork neck bones
Pork cheek
Pork skin
Pork fatback
Leaf fat
Whole hog
Suckling pig
Pork cushion
Pork rib roast
Pork sirloin roast
Whole chicken
Chicken breast
Chicken thigh
Chicken drumstick
Chicken wing
Chicken quarter
Chicken tenderloin
Chicken oyster
Chicken skin
Turkey breast
Turkey leg
Turkey thigh
Turkey wing
Whole turkey
Duck breast
Whole duck
Goose
Quail
Cornish hen
Pheasant
Lamb shoulder
Lamb shank
Leg of lamb
Lamb ribs
Rack of lamb
Goat shoulder
Venison shoulder
Venison backstrap
Rabbit
Bison brisket
Salmon fillet
Salmon side
Salmon belly
Trout
Mackerel
Sablefish
Whitefish
Catfish
Tuna loin
Swordfish
Sardines
Herring
Smoked oysters
Smoked mussels
Smoked shrimp
Smoked scallops
Smoked octopus
Smoked cheese
Smoked butter
Smoked salt
Smoked nuts
Smoked tofu
Smoked mushrooms
Smoked tomatoes
Smoked peppers
Smoked garlic
Smoked eggs
Smoked fruit
Smoked ice
Smoked cream
Trimming
Fat cap
Silver skin
Rib membrane
Seam fat
Hard fat
Brisket aerodynamic trim
Squaring ribs
Shiner ribs
Frenching
Deboning
Butterflying
Spatchcocking
Trussing
Scoring
Crosshatch scoring
Cubing
Slicing against the grain
Slicing with the grain
Pulling meat
Chopping meat
Carving
Portioning
Meat yield
Trim yield
Edible yield
Boning knife
Slicing knife
Cleaver
Knife honing
Dry rub
Wet rub
Binder
Slather
Related termDalmatian rub
SPOG rub
Salt
Kosher salt
Table salt
Sea salt
Black pepper
Coarse ground pepper
Paprika
Smoked paprika
Cayenne
Chili powder
Garlic powder
Onion powder
Brown sugar
Turbinado sugar
Mustard powder
Cumin
Coriander
Celery seed
MSG
Umami
Seasoning layer
Salt penetration
Rub adhesion
Rub setting
Related termWet brining
Dry brining
Equilibrium brining
Injection
Marinade
Acid marinade
Enzymatic marinade
Brine concentration
Salinity
Brining time
Brine uptake
Osmosis
Diffusion
Salt by weight
Related termPercentage brine
Enhanced meat
Self basting turkey
Phosphate
Meat injector
Injection pattern
Injection pocket
Buttermilk marinade
Yogurt marinade
Papain
Bromelain
Kiwi tenderizer
Mechanical tenderization
Needle tenderization
Vacuum marination
Overbrining
Low and slow
Hot and fast
Hot smoking
Cold smoking
Warm smoking
Smoke roasting
Smoke braising
Searing
Reverse searing
Pan searing
Braising
Roasting
Grilling
Broiling
Rotisserie cooking
Plank cooking
Caveman cooking
Ember cooking
Spit roasting
Hanging meat
Vertical roasting
Basting
Spritzing
Mopping
Glazing
Sauce setting
Double smoking
Smoke finishing
Related termSous vide barbecue
Smoking from frozen
Texas crutch
Foil wrap
Butcher paper wrap
Foil boat
Unwrapped cooking
Peach paper
Waxed paper
Parchment paper
Heavy duty foil
Wrap timing
Wrap liquid
Wrap leakage
Venting wrapped meat
Resting meat
Hot holding
Cooler hold
Faux cambro
Holding oven
Warming cabinet
Resting rack
Tented foil
Probe tender
Bend test
Toothpick test
Bone pullback
Bite through skin
Clean bite ribs
Pull test
Slice test
Jiggle test
Barbecue sauce
Mop sauce
Finishing sauce
Dipping sauce
Glaze
Vinegar sauce
Mustard sauce
Alabama white sauce
Kansas City sauce
Memphis sauce
Texas sauce
Eastern North Carolina sauce
Lexington dip
South Carolina gold sauce
Hot sauce
Chimichurri
Salsa verde
Au jus
Pan drippings
Defatting
Reduction
Emulsion
Sauce splitting
Sauce viscosity
Basting brush
Sauce mop
Fat separator
Carving board
Serving tray
Meat claws
Curing
Dry cure
Wet cure
Curing salt
Prague powder number 1
Prague powder number 2
Sodium nitrite
Sodium nitrate
Cure accelerator
Sodium erythorbate
Pellicle
Cured meat color
Bacon
Buckboard bacon
Canadian bacon
Pastrami
Corned beef
Smoked ham
Country ham
Tasso
Jerky
Biltong
Fresh sausage
Smoked sausage
Emulsified sausage
Natural casing
Collagen casing
Sausage stuffer
Fat smear
Sausage bloom
Danger zone
Minimum internal temperature
Pasteurization
Time temperature combination
Cross contamination
Cross contact
Sanitizing
Cleaning
Food contact surface
Food grade material
Handwashing
Safe thawing
Cold holding
Rapid chilling
Shallow container cooling
Refrigeration
Freezing
Freezer burn
Vacuum sealing
Reduced oxygen packaging
Water activity
Botulism
Salmonella
Listeria
Clostridium perfringens
Staphylococcus aureus
Reheating
Leftover storage
Food thermometer sanitation
Related termRaw and cooked separation
Related termTemperature swing
Temperature spike
Slow temperature recovery
Smoker running cold
Smoker running hot
Uneven cooking
Dry brisket
Tough brisket
Crumbly brisket
Rubbery poultry skin
Leathery bark
Soft bark
Burnt rub
Bitter meat
Sour smoke flavor
Related termGrease fire
Flashback
Rust
Surface rust
Pitting corrosion
Smoker seasoning
Burn off
Ash removal
Grease buildup
Creosote buildup
Gasket replacement
Chimney cleaning
Probe cleaning
Auger cleaning
Water ingress
Central Texas barbecue
East Texas barbecue
South Texas barbacoa
West Texas barbecue
Kansas City barbecue
Memphis barbecue
Eastern North Carolina barbecue
Lexington barbecue
South Carolina barbecue
Alabama barbecue
Santa Maria barbecue
Kentucky mutton barbecue
St. Louis barbecue
Baltimore pit beef
Jerk barbecue
Asado
Churrasco
Braai
Hangi
Kalua pig
KCBS
SCA
IBCA
MBN
Turn in box
Blind judging
Appearance score
Tenderness score
Taste score
Grand champion
Pitmaster
Pit
Shigging
Shiner
Related termBurnt ends
Pork belly burnt ends
Bark nuggets
Meat candy
Dinosaur ribs
Related termDino bones
Related termFat side up
Fat side down
Related term3 2 1 ribs
2 2 1 ribs
No wrap ribs
Related termTexas style brisket
Competition brisket
Related termCompetition chicken
Related termCompetition ribs
Related termCompetition pork
Related termReserve grand champion
Perfect score
Turn in window
Garnish
Box building
Meat inspection
Ancillary category
Backyard division
Pro division
People's choice
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