Glossary

Ash Catcher – a pan used to catch ashes from grill which may be inside or outside the grill base.

British Thermal Unit (BTU) – indication of the volume of gas a grill can burn.

Charcoal – a black, porous, odorless, carbonaceous substance, burning with little or no flame, often used as fuel source for grilling.

Charcoal Grill – a grill that uses lighted charcoal as its source of heat.

Cooking Wood – wood chunks or chips such as hickory or mesquite that adds smoke flavor to grilled food.

Crossover Ignition System – gas grill feature that allows users to light burners in sequence.

Direct Cooking – method of grilling food directly over the heat source either in high, medium or low setting.

Drip Pan – a pan used to catch juices and prevent flare-ups.

Dual-Purpose Thermometer – a device that observes the temperature inside the grill and the temperature of the food cooking on the grill.

Electric Grill – a grill that requires electric current for operation.

Ember Cooking – method of cooking vegetables directly over the heat source.

Flavorizer Bars – metal bars that vaporize meat juices and provides a smoky flavor.

Gas Grill – a grill that gets its fuel from propane tanks or through natural gas line hook-up.

Indirect Cooking – method of cooking or grilling food wherein the heat source is not directly below it.

Marinade – a brine pickle sometimes flavored with wine, spices and herbs in which meat or fish are placed before cooking to improve flavor or tenderize the meat.

Open brazier – any uncovered grill.

Poultry – domestic fowls, generally or collectively as hens, ducks etc.

Propane – a gaseous hydrocarbon of the methane series obtained from petroleum.

Push Button Igniter – the button that simplifies the task of lighting up the grill.

Rib Rack – a wire rack made of heavy duty plated steel used to maximize grill space by standing up slabs of ribs and chicken quarters.

Rotisserie – a rotating device for roasting meat and other food.

Sear – to burn the surface of or to scorch.

Spider Stopper Guards – items that protect the cooking surface of the grill from insects and rubbish.

Vents – holes on top of the hood and bottom of the grill with stainless steel or aluminum covers for regulating air flow and temperature.