Glossary

SteakingOut BBQ Glossary

A growing field glossary for the smoke, fire, bark, and barbecue terms that show up again and again on the site.

B

Bark The dark outer crust that forms on smoked meat as rub, smoke, heat, rendered fat, and drying surface conditions work together over time. Butcher Paper A breathable wrap often used late in a cook to protect the meat while still letting some surface texture survive.

H

Hot and Fast BBQ A barbecue approach that cooks at a higher pit temperature than low-and-slow methods to shorten total cook time.

O

Offset Smoker A smoker with a separate firebox attached to the main cooking chamber so heat and smoke travel across the meat instead of sitting directly underneath it.

S

Smoke Ring The pink layer just under the surface of smoked meat caused by smoke gases reacting with the meat while it is still cool enough for the reaction to happen.