When you become a griller or barbecuer—maybe you’re on your way to becoming a true pit master—you have to learn a whole new vocabulary. Almost a different language. And from your email or your posts on social media, we sense there are some barbecue terms you are confused about.

In this, the first of a series, we’re going to help clear up any confusion and suggest recipes to illustrate all.

3 New Burger Recipes for the Grill

Have you tried a new burger recipe lately? Step out of your burger comfort zone and try one of these interesting recipes.
Read more...

Mezcalini

Cross a margarita with a mojito and add smoke and you get a mezcalini! Give it a try with this recipe.
Read more...

The Smoking Gun Portable Food Smoker

Quickly finish food with natural, cool smoke and surprise your guests by smoking ingredients that seem impossible to smoke. Buy Now...

Best of Barbecue Cedar Plank

Grilling on all natural wood planks infuses food with the subtle flavor of the smoked wood and helps food retain moisture for tender results every time.
Buy Now...

Winter is an ideal time to learn the art of cold-smoking. If you’ve barbecued ribs, brisket, or pork shoulder, you are well-acquainted with hot-smoking—low and slow barbecue accomplished at temperatures between 225 and 275 degrees.

But there’s another type of smoking without which we wouldn’t have Virginia ham, Nova Scotia-style salmon (lox), hard-cooked eggs, or smoked cheeses. That technique is cold-smoking, which uses smoke to flavor food, but not actually cook it.