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Glossary of Grilling. Beef patties under a melted slice of cheese, ribs so tender they fall off the bone, perfectly charred corn on the cob, juicy pork chops – the hot dog. July 4th will see 150 million dogs hit the grill, crowning the German-born brat and bun the official food of Independence Day. If you’ve yet to bust out your grill (or buy one), now is the time, and our Glossary of Grilling is dedicated to achieving your pitmaster dreams. Here you’ll find expert insights and tips on all the stars of the grilling game, plus lesser-discussed players like basting brushes, grill baskets and tongs. So read on; your most legendary cookout is just weeks away.
Kettle. Kettles get their name from a spherical design pioneered by Weber in the 1950s, and the DNA of modern iterations remains squarely — or rather, roundly — intact: circular lid, steel cooking grates and vents at the top and bottom. Though some kettles use gas as a fuel source, charcoal versions reign supreme.
Pellet. The ability to add a variety of smoky wood flavors via compressed sawdust has made pellet grilling oh-so-hot of late. Just heed these need-to-knows from BBQGuys chef and product expert Tony Matassa: prime the damn auger, preheat patiently and for the love of God, secure the bag of pellets.
Smoker. Matt Horn, of Oakland’s Horn Barbecue, typically keeps his large smokers at 275–285 degrees, but recommends lowering the cooking temperatures for smaller units because they tend to cook the meat and form a bark a lot faster. Horn also recommends adding moisture to the cooking chamber with a water pan and by spraying the meat. This is just a tast of our 20+ grilling go-tos. Read Full Guide

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