| Term | Definition |
|---|---|
| Walnut Woodchips | Walnut is best used for red meats and strong tasting, heavy game because of the strong and somewhat bitter flavor it provides. It is often mixed with woods with milder flavors in order to provide a more subtle flavor to foods.
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| Water Pan | A pan for holding water in some smokers especially the bullet smokers. It is believed by many that the water heats and releases steam which helps regulate the temperature of the smoker to normal smoking temperatures.
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| Weisswurst | Germany - Means white sausage; made of veal and pork; mildly spiced; links are about four inches long and plump; very perishable; sometimes cooked. - Fresh or cooked sausage
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| Whisky-Infused Smoked Venison | Scotland - Venison, seasoned and steeped in whisky then smoked or cured then smoked over old whisky barrels.
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| Wiener | Austria - Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria. Wiener-style, as originated, is sausage braided in groups of links. Vienna-style frankfurters are twisted into a chain of links. Terms are frequently used interchangeably with frankfurter or hot dog and formula may be the same - Cooked, smoked or dried sausage
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| Wine Or Whiskey Barrels Woodchips | Woods that have been seasoned with aged beverages such as wine or whiskey take on the flavors of these beverages. Most often made from oak, the wood provides a light oakey taste that goes well with beef, poultry, and cheeses that are being grilled or smoked.
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| Wing Rack | A BBQ accessory used for holding chicken wings in place
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| Wok Topper | A porcelain-coated metal container which can be round or square with lots of holes in it, used to stir fry vegetables or other delicate foods on the BBQ
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| Wood Chips | Small pieces of wood, typically hickory or maple, that are burned in a smokehouse to add flavor to meat.
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