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A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor.

Description of a refined wood-smoke odor in wine, occasionally associated with oak aging.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A liquid flavoring typically made with vinegar and a wood smoke concentrate, which provides a smoky flavor to foods.

A blend of China black tea and Darjeeling tea producing a rich, smoky flavor. It is one of the most well-known and popular types of tea.

A characteristic in wine that can be both desirable and undesirable. Descriptors of a yeasty wine could include dirty, earthy, nutty, gamey, and smoky.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

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.

Bacon that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the bacon a distinctive smoky flavor and scent.

Chicken that has been cured with smoldering, aromatic wood. The smoke from the burning wood gives the chicken a sweet, delicately smoky flavor and a tender texture.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....

Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender texture.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

A hardwood that comes from a Mesquite tree that is cut into chips and used in smoking processes to add flavor to meats.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet.

A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.

A sheep's milk and milk whey cheese originating in the Basque and Navarre regions of Spain. It is a hard, unpasteurized cheese that comes in various sized cylinders.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.