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A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).