2-zone fire
A grill setup with a hotter direct-heat area and a cooler indirect area.
Bark
The seasoned, browned exterior that forms during long barbecue cooks.
Baste
To apply liquid to food during cooking.
Brine
A salt-based seasoning method, used wet or dry.
Carryover cooking
The internal temperature rise that may continue after food leaves the heat.
Chimney starter
A metal cylinder used to light charcoal without gasoline or other unsafe accelerants.
Direct heat
Cooking directly over the active burner, coals or heating element.
Dry rub
A blend of salt, spices, herbs and sometimes sugar applied to the food surface.
Flare-up
A sudden flame caused when fat or liquid reaches the heat source.
Glaze
A concentrated finishing coating, often applied near the end of cooking.
Indirect heat
Cooking beside rather than directly over the active heat source.
Maillard reaction
A group of browning reactions that develop savoury flavour on a relatively dry, hot surface.
Mop sauce
A thin liquid applied during some long barbecue cooks.
Pit temperature
The air temperature in the cooking chamber near the food.
Probe tender
A texture description for food that offers little resistance to a thermometer probe or skewer.
Resting
Holding cooked food off direct heat before slicing or serving.
Reverse sear
Cooking thick food gently first, then browning it over high heat near the end.
Smoke ring
A coloured layer beneath the surface of some smoked meats; it is not a safety or doneness test.
Spatchcock
To remove the backbone and flatten poultry for more even cooking.
Stall
A period during low-and-slow cooking when internal temperature rises very slowly due partly to evaporative cooling.
Tare
A Japanese term commonly used for a seasoned sauce or glaze.
Two thermometers
Using one probe for cooker air temperature and another for food temperature during smoking.