USA - Shoulder of pork, seasoned and spiced, then slow roasted in a hot smoker.

A cap on the very top of the chimney which can be opened/closed in varying degrees to allow more or less smoke to escape. Also serves to keep rain out of the smoker which is how it got its apt name.

To boil down to reduce the volume.

To make solid fat into liquid by melting it slowly.

Metal hooks which hang meat vertically - popularly used in narrow smokers

A BBQ accessory built to hold racks of ribs in place on the BBQ whilst cooking

A concoction of spices made especially for ribs to flavor them and/or compliment the sauce. Most rib rubs also work great on other meats as well such as pork shoulder and brisket.

The spit or long metal skewer that suspends and rotates food over the grill's meat source.

A combination of sugars, salts, herbs and spices that are applied to the meat's surface prior to barbecuing

France - Dry salted belly pork

Italy - General classification for dry sausage, sometimes highly seasoned, with characteristic fermented flavor Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar Some are dried to achieve 30-40% moisture loss Some are smoked and cooked - Dry sausage

Made of finely cut pork; highly spiced; unlinked; Italian origin.

England - Beef, usually topside or silverside, brined in a salt and sugar aquous solution for several days, then rinced and pot-roasted.

An essential in homemade sausage making! An appliance that speeds up the stuffing process. Use to easily fill your sausage casings.

Any tube that can be attached to a stuffer or grinder that will allow sausage casings to be filled.