| Term | Definition |
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| Summer Sausage | A cured sausage that is typically a mix of pork and other meat. It can be smoked and is sometimes dried.
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| Sweet-Cured Beef | Tombuie, Scotland - Beef, dry-cured and marinated in light spices, then sliced thin to produce a distinctive texture: firm yet moist and not chewy.
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| Tandoor Oven | A traditional Indian oven, often made from clay and heated with coals
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| Tenderizer | A meat processing tool that makes meat more tender.
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| Texas Crutch | Also known as foiling, a method of foiling ribs with a liquid and/or additional flavorings during the barbecue process to expedite the cooking process and tenderize the meat.
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| Thermometer | A device used to monitor food and oven temperatures.
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| Thuringer-Style Sausage | Germany - Sausages that would be made with spices and herbs found locally in the Thuringia region of Germany Made principally of ground pork; may also include beef and veal; seasoning could included marjoram (stemless) and other herbs and spices; may be smoked or unsmoked - Fresh or cooked sausage
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| Trehalose | A natural sugar that is used to enhance the flavor and appearance of sausage. Takes the wild out of the game.
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| Truss | To secure poultry with string or skewers, to hold its shape while cooking.
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| Vienna Sausage | Austria - A similar version of a frankfurter or hot dog that is smaller in diameter and usually softer in texture. Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water. These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter - Cooked or smoked sausage
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| 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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