Baste: To brush a seasoned liquid on a food to add moisture and flavor.
Brochette: French term for kabob, food cooked on a skewer.
Charcoal briquettes: Compacted ground charcoal, coal dust, and starch used as fuel in charcoal grills.
Charcoal grate: The rack that holds charcoal in the firebox.
Charcoal grill: A grill that uses charcoal briquettes as its principal fuel.
Chimney starter: A metal cylinder which holds hot coals for starting a fire.
Direct grilling: A method of quickly cooking food by placing it on a grill rack directly over the heat source. Food is often cooked uncovered on a charcoal grill but covered on a gas grill.
Drip pan: A metal or disposable foil pan placed under food to catch drippings when grilling. A drip pan can also be made from heavy foil.
Dry smoking: A method of cooking food by placing it on a grill rack indirectly over the heat source with the lid down and vents adjusted. This allows the fire to burn, which creates smoke.
Firebox: The bottom of the grill that holds the fire or heat.
Flare-ups: Flames caused by fat dripping onto hot coals or lava rocks.
Gas grill: A grill that uses gas from a tank or natural gas line as fuel.
Glaze: To form a glossy, flavorful coating on food as it cooks, usually by basting it.
Grill basket: A hinged wire basket that is used to hold foods for grilling.
Grill rack: The latticework of metal rods that holds food on a grill; sometimes referred to as a grill grate or grid.
Grill wok: A wok made specifically for grilling. With its sloped sides and numerous small holes, it makes small pieces of vegetables, meat, or seafood easy to stir-fry on the grill.
Indirect grilling: A method of grilling slowly, to one side of the heat source, over a drip pan in a covered grill.
Kabobs: Pieces of meat, poultry, seafood, and/or vegetables, threaded on a skewer and grilled.
Kettle grill: A round charcoal grill with a heavy cover. It usually stands on three legs and can be used for either direct or indirect grilling.
Continued on page 2: More Grilling Glossary