| No. | Item | Definition |
|---|---|---|
| 1. | across the grain | perpendicular to muscle fibers |
| 2. | allspice | warm aromatic spice |
| 3. | applewood | mild fruity smoking wood |
| 4. | ash | powder left after burning |
| 5. | baby backs | smaller loin back ribs |
| 6. | baffle | plate redirecting heat and smoke |
| 7. | bark | dark crust on smoked meat |
| 8. | baste | moisten food during cooking |
| 9. | blue smoke | thin smoke with good flavor |
| 10. | boning knife | knife for trimming around bones |
| 11. | brine | saltwater soak for meat |
| 12. | brisket | beef breast cut for barbecue |
| 13. | burnt ends | cubed caramelized brisket pieces |
| 14. | butcher paper | breathable wrap for smoked meat |
| 15. | cambro | insulated food holding container |
| 16. | carryover | continued cooking after removal |
| 17. | char | blacken from intense heat |
| 18. | charcoal | carbonized fuel for grilling |
| 19. | cherrywood | sweet mild smoking wood |
| 20. | chimney | starter for lighting charcoal |
| 21. | clean smoke | thin blue desirable smoke |
| 22. | cleaver | heavy chopping knife |
| 23. | coal bed | layer of hot coals |
| 24. | cooler | insulated box for resting meat |
| 25. | creosote | bitter residue from dirty smoke |
| 26. | cure | preserve or season with salt |
| 27. | damper | vent controlling airflow |
| 28. | deckle | fatty connective layer on brisket |
| 29. | doneness | degree of cooking |
| 30. | draft | airflow through the cooker |
| 31. | drippings | juices and fat from cooking |
| 32. | dry brine | salt meat in advance |
| 33. | ember | glowing piece of burning fuel |
| 34. | fat cap | outer fat layer on meat |
| 35. | firebox | chamber holding the fuel fire |
| 36. | flare-up | sudden burst of flame |
| 37. | flat | leaner section of brisket |
| 38. | foil | metal wrap for cooking |
| 39. | garlic powder | dried ground garlic seasoning |
| 40. | glaze | shiny sauce coating |
| 41. | grain | direction of muscle fibers |
| 42. | grate | metal rack over heat |
| 43. | grill | cook over direct heat |
| 44. | gristle | tough chewy connective tissue |
| 45. | hickory | popular smoking wood with bold flavor |
| 46. | hold | keep cooked meat warm |
| 47. | honey | sweet syrup made by bees |
| 48. | hot spot | area cooking hotter than others |
| 49. | inject | put marinade inside meat |
| 50. | kamado | ceramic egg-shaped cooker |
| 51. | kettle | round charcoal grill |
| 52. | kosher salt | coarse salt for seasoning |
| 53. | low and slow | cook gently for a long time |
| 54. | marbling | fat streaks within meat |
| 55. | marinade | seasoned soaking liquid |
| 56. | mesquite | strong-flavored smoking wood |
| 57. | molasses | thick dark sweet syrup |
| 58. | mop | baste meat during cooking |
| 59. | mustard | sharp yellow condiment or binder |
| 60. | oak | versatile smoking wood |
| 61. | offset | smoker with side firebox |
| 62. | onion powder | dried ground onion seasoning |
| 63. | paprika | red pepper spice |
| 64. | pepper | common pungent spice |
| 65. | picnic | lower pork shoulder cut |
| 66. | pit | barbecue cooker or fire chamber |
| 67. | plate ribs | large beef short ribs |
| 68. | point | fattier section of brisket |
| 69. | pork butt | shoulder cut for pulled pork |
| 70. | probe | sensor for internal temperature |
| 71. | pull | shred cooked meat by hand |
| 72. | render | melt fat during cooking |
| 73. | rest | pause before cutting cooked meat |
| 74. | reverse sear | sear after slow cooking |
| 75. | rib | bone-in meat cut |
| 76. | rotisserie | spit-roasting turning device |
| 77. | rub | seasoning mixture for meat |
| 78. | sauce | liquid condiment for barbecue |
| 79. | sear | brown surface over high heat |
| 80. | slice | cut meat into thin pieces |
| 81. | smoke | flavoring vapor from burning wood |
| 82. | smoker | cooker for smoking food |
| 83. | spare ribs | larger pork rib cut |
| 84. | spatula | flat tool for lifting food |
| 85. | spritz | lightly spray during cooking |
| 86. | stall | temperature plateau during cooking |
| 87. | stickburner | smoker fueled by wood logs |
| 88. | Texas crutch | wrapping to speed cooking |
| 89. | thermometer | tool for measuring temperature |
| 90. | tongs | tool for gripping food |
| 91. | tri-tip | triangular beef roast cut |
| 92. | trim | remove excess fat or meat |
| 93. | truss | tie meat for even cooking |
| 94. | vent | opening for air control |
| 95. | vinegar | sour liquid for sauces |
| 96. | water pan | pan adding moisture and stability |
| 97. | white smoke | thick smoke from poor combustion |
| 98. | wood chip | small piece of smoking wood |
| 99. | wood chunk | larger piece of smoking wood |
| 100. | wrap | cover meat during cooking |