Welcome to the Beginner Series! We created this course to help you along your journey of smoking some serious BBQ. Whether your looking into getting your first smoker or as a refresher for those of you who are more advanced, we’ve got you covered. Either way, we hope you learn something new along the way. Chapter one starts off with Pitmaster Slang you may hear thrown around on other blogs, groups, or by friends who are already pros.

• Bark: The dark crunchy crust that forms on the outer layer of meat This is due to any rub applied before cooking and the Maillard reaction.
• Blue Smoke: The magical moment when the smoke coming off a flame is tinged blue. This is the optimal time for tossing meat onto the smoker.
• Brine: A technique where meat is submerged in a liquid to absorb extra liquid and salt, resulting in a juicier and more flavorful final dish. Brines are recommended for lean cuts of meat that tend to dry out during cooking.
• Cold Smoking: A process of using smoke for flavor and preservation but not for cooking. Common for fish, cheese, sausages, and vegetables to be smoked usually between a temperature of 68°F to 86°F. 
• Crutch: Preserving meat’s post-fire life is just as important an undertaking as smoking. Wrapping, say, pork shoulder in butcher paper helps absorb grease and create a protective shield—that’s the crutch. Often referenced as a 'Texas Crutch' when used for brisket.
• Deckle: The smaller muscle of the brisket (also referred to as the point), the deckle is a fatty, marbled cut preferred by brisket aficionados.
• Fat Cap: A thick layer of fat between the skin and flesh that ensures a piece of meat is flavorful. Brisket's fat cap up or down is a long-standing debate among pitmasters.
• Maillard Reaction: this is a chemical reaction between an amino acid and reducing sugar, usually requiring the addition of heat. In simple terms, the reaction gives food its brown fragrant crust. Think of a seared steak or roasted crispy potato.
• Reverse Sear: A method of cooking where you first smoke, bake or boil meat at a low temperature to cook to just before the correct doneness. Then sear at a very high temperature.
• Rub: Rubs can be wet or dry. A dry rub is a spice and/or herb mix that is used to flavor the meat. Wet rubs are dry rubs with a"wet" ingredient like maple, honey, apple cider, etc.
• Smoke ring: A smoke ring is often considered the hallmark of great barbecue. Smoking meat leads to a release of nitric oxide and carbon monoxide. When combined with myoglobin, a protein found in the meat, a coveted pink hue called the “smoke ring” appears just underneath the bark.
• Sous Vide: A method of cooking in which food is placed in a vacuum-sealed plastic pouch and cooked in water for usually 1 to 7 hours at an accurately regulated temperature (131 to 140 °F). Then the meat is seared.
• Two-zones cooking: The most basic and important method that you need to understand. One side of the grill is hot and producing direct radiant heat, and the other side is producing no direct heat, and food on that side cooks by indirect convection heat.