A long, narrow metal or wooden stick inserted through pieces of meat or vegetables for grilling.

A wet rub or mustard applied to food.

The application of smoke to cured products serves to add additional flavor and in the process further preserves the meat. Smoking food products has been used for centuries to enhance flavor and to extend the life of food product in the pre-refrigeration era.

The larger part of a horizontal offset smoker. This is the area where the smoke and heat does it's job of smoke cooking the meat.

Sausage that is smoked in a meat smoker.

Plastic casings that have a smoked flavor lining.

The pink ring around the outside of meat. Nitrates and smoke can cause this coloring. Basically, it's a chemical reaction between smoke and meat. It adds no additional flavor.

UK - Beef, cured with sugar and water, then smoked, frequently over oak or old whisky barrels.

A cooker that specifically generates smoke and allows BBQ food to cook through indirect heat

A small perforated metal container placed on a gas grill's lava rocks or ceramic briquettes, or the grill rack of a charcoal grill, to hold wood chips and provide smoke.

Cooking at temperatures less than 250 degrees with the addition of smoke from various hardwoods.

Ground meat used in a small, round casing, prepared like jerky. Typically 17mm, 19mm or 21 mm in diameter.

Any tube that has a small outer diameter that will attach to a stuffer or grinder, and will allow small diameter casings to be filled.

A sausage enhancer made from soy. Helps retain moisture in meat and prevent shrinkage. Use in cooked or smoked sausages. Gives your finished sausage a smooth, moist consistency.

Poultry that has been cut along the backbone and flattened so that it can barbecued effectively