Grilling and Smoking Glossary: 23 Terms Explained
The words that show up in grilling and smoking specs, reviews and how-to guides, explained without jargon. Open any term for the full explanation and what to look for when buying.
- Bark
- The dark, flavorful crust that forms on smoked meat from rub, smoke and gradual surface drying.
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- Carryover cooking
- The rise in internal temperature that continues after meat is pulled off the heat, sometimes several degrees.
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- Charcoal snake method
- Arranging charcoal in a curved line so it burns slowly end to end for long, low-temperature cooks.
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- Chimney starter
- A metal cylinder that lights a full load of charcoal quickly using paper, no lighter fluid needed.
- Read more about chimney starterRelated: Best Charcoal Chimney Starters (2026)
- Direct heat
- Cooking food right over the flame or coals, suited to thin cuts, vegetables and searing.
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- Dry brine
- Salting meat ahead of time and letting it rest uncovered so the salt draws in moisture and flavor.
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- Flare-up
- A sudden spike of flame, usually from fat dripping onto a hot surface, that can scorch food fast.
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- Indirect heat
- Cooking beside rather than directly over the heat source, with the lid closed, like an oven.
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- Internal temperature
- The temperature at the thickest part of the meat, the only reliable sign of doneness and food safety.
- Read more about internal temperatureRelated: Best Instant-Read Thermometers (2026)
- Kamado
- A thick-walled, egg-shaped ceramic grill that holds temperature efficiently for both searing and smoking.
- Read more about kamadoRelated: Best Kamado Grills for Versatile Outdoor Cooking (2026)
- Low and slow
- Smoking at roughly 225 to 275 degrees Fahrenheit for hours to break down tough, connective tissue.
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- Lump charcoal
- Charred hardwood pieces that light fast, burn hot and leave relatively little ash behind.
- Read more about lump charcoalRelated: Best Lump Charcoal (2026)
- Offset smoker
- A horizontal smoker with a separate firebox to the side, giving indirect heat and steady wood smoke.
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- Pellet grill
- A grill that auto-feeds wood pellets to hold a set temperature, working like an outdoor convection oven.
- Read more about pellet grillRelated: Best Pellet Grills for Backyard Cooks (2026)
- Pellet grill flameout
- When a pellet grill's fire dies mid-cook, usually from an empty hopper, jam, or blocked airflow.
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- Rest time
- Letting cooked meat sit before cutting so juices redistribute and carryover cooking can finish safely.
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- Reverse sear
- Cooking a thick steak gently with indirect heat first, then finishing with a hot direct sear.
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- Rib rub
- A dry seasoning blend of salt, sugar and spices applied to ribs before smoking to build flavor and bark.
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- Smoke ring
- A pink band under the surface of smoked meat, caused by a chemical reaction, not undercooking.
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- Smoker box
- A small perforated metal container that holds wood chips over a gas or charcoal heat source for smoke.
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- The stall
- A long plateau, often around 150 to 170 degrees Fahrenheit, when evaporation halts a cook's temperature rise.
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- Two-zone fire
- Coals or burners lit on one side only, creating a hot searing zone and a cooler indirect zone.
- Read more about two-zone fireRelated: Best Charcoal Baskets (2026)
- Wireless meat thermometer
- A leave-in probe thermometer that sends live temperature readings to a phone or receiver remotely.
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