Encyclopedia
A Glossary of Common Barbecue Terms, Techniques, and Pitmaster Language
A
ABT (Atomic Buffalo Turd):
A smoked appetizer made from jalapeños stuffed with cheese and often wrapped in bacon.
Airflow:
The movement of air through a grill or smoker that controls temperature, combustion, and smoke production.
Ash Cleanout:
The removal of ash from a firebox or pellet firepot to maintain proper airflow and consistent heat.
B
Backyard BBQ:
Casual barbecue cooking done at home rather than in competitions.
Bark:
The dark crust that forms on smoked meats as seasoning, fat, and smoke caramelize during cooking.
Baste:
To brush or spoon liquid over meat during cooking to add moisture and flavor.
BBQ (Barbecue):
A cooking technique that uses indirect heat and smoke to slowly cook meat.
Binder:
A thin coating applied before seasoning (such as mustard or oil) to help rub adhere to meat.
Brisket:
A large cut of beef from the lower chest of the cow commonly smoked in barbecue.
Burnt Ends:
Cubed pieces of brisket point smoked until caramelized and crispy.
C
Char:
Dark caramelization that occurs when food is exposed to high heat.
Charcoal:
Carbonized wood used as fuel in grills and smokers.
Chimney Starter:
A metal device used to quickly and evenly ignite charcoal.
Cold Smoking:
Smoking food at temperatures below 90°F so it absorbs smoke flavor without cooking.
Competition BBQ:
Barbecue cooked for judging in sanctioned contests.
Crutch (Texas Crutch):
Wrapping meat in foil or butcher paper during cooking to help it cook faster and retain moisture.
D
Direct Heat:
Cooking food directly over the heat source.
Dry Brine:
Salt applied to meat hours or days before cooking to improve moisture retention.
Dry Rub:
A blend of spices and seasonings applied to meat before cooking.
F
Fat Cap:
The layer of fat on cuts like brisket or pork shoulder.
Firebox:
The compartment where fuel burns in offset smokers.
Flare-Up:
Sudden flames caused when fat drips onto hot coals or burners.
G
Glaze:
A sauce applied during the final stage of cooking that caramelizes on the surface of meat.
Grill Marks:
Dark lines formed when food contacts hot grill grates.
H
Hot and Fast:
A barbecue cooking method using higher temperatures (300–350°F).
I
Indirect Heat:
Cooking food beside the heat source rather than directly over it.
J
Jiggle Test:
An informal way some cooks check tenderness by gently shaking the meat. This is not a reliable method for determining doneness.
L
Low and Slow:
The traditional barbecue cooking method using low temperatures (200–275°F) for long periods.
Lump Charcoal:
Natural hardwood charcoal pieces.
M
Meat Probe:
A thermometer inserted into meat to monitor internal temperature.
Thermapen/Meater Probes
Money Muscle:
A prized portion of pork shoulder often highlighted in competition BBQ.
Mop Sauce:
A thin sauce applied repeatedly during cooking.
O
Offset Smoker:
A smoker with a separate firebox connected to the cooking chamber.
P
Pellet Grill:
A smoker that burns compressed hardwood pellets and maintains temperature electronically.
Pitmaster:
The person responsible for managing the fire and cooking barbecue.
Probe Tender:
When a thermometer or probe slides into meat with little resistance.
Pull Test:
A tenderness check often used for ribs where bones begin to separate slightly from the meat.
R
Resting:
Allowing meat to sit after cooking so juices redistribute.
Rub:
A seasoning mixture applied before cooking.
S
Set the Bark:
Allowing the crust on smoked meat to fully develop before wrapping.
Smoke Ring:
A pink layer beneath the surface of smoked meat caused by a reaction between smoke gases and myoglobin.
Smoke Tube:
A perforated tube filled with pellets used to produce additional smoke.
Smoker:
A cooking device designed to cook food slowly using smoke.
T
Texas Crutch:
Wrapping meat during cooking to speed up cooking and retain moisture.
The Stall:
A stage in smoking where meat temperature stops rising due to evaporative cooling.
Trim:
Removing excess fat or connective tissue before cooking.
W
Water Pan:
A pan of water placed in a smoker to regulate temperature and humidity.
Wood Chunks:
Larger pieces of hardwood used to generate smoke in charcoal grills.
Wood Pellets:
Compressed hardwood used as fuel in pellet grills.
Pitmaster Slang
Set the Bark:
Allowing the crust on smoked meat to fully develop before wrapping.
Probe Tender:
When a thermometer or probe slides into meat with little resistance..
Money Muscle:
A prized portion of pork shoulder often highlighted in competition BBQ.
The Stall:
A stage in smoking where meat temperature stops rising due to evaporative cooling.