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Master the Language of Barbecue: The Ultimate Glossary of Grilling and Smoking Terms

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Ultimate Glossary of BBQ on chalkboard design sketch of a pig and BBQ in the grates of a kettle grill from overhead.

Welcome to our ultimate glossary of grilling and smoking terms! Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, this guide fully explains the meaning behind all the jargon you’ve probably heard of — and maybe even used.

As any serious BBQ fan knows, the world of smoking and grilling is full of its own language, from “Atomic Buffalo Turd” to “Texas Crutch” and everything in between.

That’s where this glossary comes in.

We’ve compiled a comprehensive list of all the key terms used by pitmasters, along with in-depth, but simple-to-understand explanations of those expressions. Whether you’re looking to expand your BBQ vocabulary or just want to impress your friends at your next cookout, this guide has got you covered.

So grab a cold beverage, fire up the grill, and let’s dive into the smoky world of barbecue together!

WARNING: Men at Work

NOTE: This glossary first began being compiled and in-depth articles started being written on May 8, 2023. Due to the research required, the glossary will fill out over time. If the term you’re looking for is not here, yet, please check back later, or comment below to let me know terms you’d like us to add. We appreciate your patience as we create the web’s most comprehensive collection of BBQ terms complete with in-depth explanations for each term.

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  • What is the Maillard Reaction? The Maillard Reaction is a chemical process where heat causes amino acids and sugars to react, creating new flavor compounds and the signature brown crust on grilled and smoked meats. This reaction is key to BBQ’s deep, savory flavors. By controlling heat, moisture, and cooking time, pitmasters enhance(...) Read More
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  • What is Maple Wood for BBQ? Maple delivers mild, sweet smoke that enhances rather than overwhelms your barbecue. This hardwood burns cleanly with steady heat, making it perfect for longer cooks where you want subtle flavor enhancement. Most pitmasters reach for maple when smoking delicate proteins like poultry and fish, though it(...) Read More
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  • What is Mesquite Wood for BBQ? Mesquite is a hardwood native to the American Southwest and northern Mexico, famous in barbecue for its intensely bold smoke flavor and its hot, fast-burning fire. It’s the wood that defines West Texas cowboy barbecue and northern Mexican grilling traditions, loved for searing steaks and adding punch to(...) Read More
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John Shelton Reed

Wednesday 3rd of April 2024

Great idea, although “Atomic Buffalo Turd” isn't where I would have started! I'm eager to see where this goes..

James Roller

Wednesday 3rd of April 2024

Haha...well, you gotta start somewhere! It's called a hook. Reeling them in after that one. 😉

David Robinson

Friday 12th of January 2024

Just off the top: Brining, BBQ Sauces

will do more on this as time allows

What Folks Say about

Front cover of the Going Whole Hog cookbook

INTERESTING READING

This cookbook was interesting reading on facts If you want to know more about regional BBQ, buy it. Worth the price. I prefer mustard sauces, make my own and always looking for ideas to make it better. However, I’m not sold on that BBQ was invented in SC.

Russell Harper
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