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Quiz about Up in Smoke
Quiz about Up in Smoke

Up in Smoke Trivia Quiz


No, not that kind of smoke. I'm talking slow-cooked, smoke-infused, deliciousness. Not so much bad for your lungs. Your waistline though? That's a different story. Let's see how much you know about one of my recently-developed passions.

A multiple-choice quiz by bmrsnr. Estimated time: 3 mins.
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Author
bmrsnr
Time
3 mins
Type
Multiple Choice
Quiz #
409,614
Updated
Jul 23 22
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
452
Last 3 plays: Guest 148 (10/10), Lord_Digby (6/10), Guest 104 (8/10).
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Question 1 of 10
1. While smoking food takes on many forms around the world, the one constant throughout all cultures is what common material though which smoke is created? Hint


Question 2 of 10
2. Smokers come in many different varieties. Improvements in technology have caused a dramatic popularity in pellet smokers What is NOT an advantage of pellet smokers? Hint


Question 3 of 10
3. Still, for many barbecue purists, offset smokers provide the meats with the best smoked flavor. What is the defining feature of an offset smoker?


Question 4 of 10
4. Often considered the holy grail of barbecue, what large cut of meat comes from the chest of the cow near the front legs and has a ribbon of fat that separates the flat from the point? Hint


Question 5 of 10
5. Pulled pork is another mainstay of barbecue and is typically prepared by smoking a pork butt. Despite its name, a pork butt actually comes from what part of the pig? Hint


Question 6 of 10
6. Smoking produces very tender and juicy meats. What is it in these meats, in pork and beef especially, that produces this juiciness? Hint


Question 7 of 10
7. Certain leaner meats like pork loin and poultry can become dry if not soaked for an extended period of time in a brining solution. A brine is water strongly saturated with what seasoning? Hint


Question 8 of 10
8. In addition to beef, pork, and poultry, seafood is also popular with smokers. What is the name for brined salmon that is often smoked and served on bagels?

Answer: (3 letters)
Question 9 of 10
9. Smoking does not need to be limited to just meats and seafood.


Question 10 of 10
10. Finally, what is the name of the layer of pink flesh often produced while smoking chicken, pork, and beef that is one of the key indicators of meat cooked in a smoker? Hint



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Quiz Answer Key and Fun Facts
1. While smoking food takes on many forms around the world, the one constant throughout all cultures is what common material though which smoke is created?

Answer: Wood

Though the method widely varies, hardwoods such as cherry, mesquite, oak, and hickory impart unique flavors to the meats and other foods being smoked. Some work better for certain meats than others. For example, oak, pecan, and mesquite work well for beef, while apple and cherry complement pork and poultry.
2. Smokers come in many different varieties. Improvements in technology have caused a dramatic popularity in pellet smokers What is NOT an advantage of pellet smokers?

Answer: They are less expensive than other types.

In fact, the reverse is true. Pellet smokers on average are more expensive than other types, primarily because of the convenience they offer. Brands such as Traeger, Camp Chef, and Pit Boss continue to innovate and make smoking more accessible to the average consumer.

These pellet grills automatically manage temperature and make upkeep and cleanup a breeze. Newer models have apps and wifi connectivity so you can check in on your smoker while out running errands or attending church (not that I've ever checked in on my brisket at church, cough cough).
3. Still, for many barbecue purists, offset smokers provide the meats with the best smoked flavor. What is the defining feature of an offset smoker?

Answer: The firebox is "offset" down and to the side of the smoking chamber.

Unlike the pellet smoker, the offset smoker uses actual wood logs and is not self-regulating. The firebox is not in the main smoking chamber but is attached to one of the sides of the chamber and sits lower so that the smoke will pass through the entirety of the smoking chamber before exiting the smoker, typically via a flue.

In a pellet smoker, the firebox is at the bottom of the smoking chamber and the fire is managed automatically via a hopper and auger. Proper fire management is crucial for barbecuing on an offset smoker and is a skill that can take years to master.
4. Often considered the holy grail of barbecue, what large cut of meat comes from the chest of the cow near the front legs and has a ribbon of fat that separates the flat from the point?

Answer: Brisket

Brisket is one of the tougher cuts of meat and must be cooked to a much higher temperature than most other cuts of beef. This higher internal temperature tenderizes the brisket and makes it much more delicious.
5. Pulled pork is another mainstay of barbecue and is typically prepared by smoking a pork butt. Despite its name, a pork butt actually comes from what part of the pig?

Answer: Shoulder

The pork butt is actually the shoulder of the pig (where most pork shoulders that you see in grocery stores are actually the upper front arm; confusing, I know). In colonial new England, these cuts from the shoulder were packed into specially-made barrels called butts for storage and preservation.
6. Smoking produces very tender and juicy meats. What is it in these meats, in pork and beef especially, that produces this juiciness?

Answer: Rendered fat

The primary reason for the higher temperatures in many types of smoking is that the animal fat renders down at temperatures above 200 degrees Fahrenheit (93 degrees Celsius). That is why some cuts of beef like Wagyu are sought after for their beautiful fat marbling.
7. Certain leaner meats like pork loin and poultry can become dry if not soaked for an extended period of time in a brining solution. A brine is water strongly saturated with what seasoning?

Answer: Salt

While chickens and other smaller fowl can brine for several hours, larger birds like turkeys should brine for closer to a day. The brine helps the leaner meats retain moisture. Other methods including using injectors can add moisture to lean meats.
8. In addition to beef, pork, and poultry, seafood is also popular with smokers. What is the name for brined salmon that is often smoked and served on bagels?

Answer: Lox

Lox is cold smoked which allows it to take on a smoky flavor without losing moisture. In contrast to poultry, several varieties of lox are dry-brined by packing the salmon in a rub of salt, sugar and spices.
9. Smoking does not need to be limited to just meats and seafood.

Answer: True

If you can bake it, you can smoke it. Scalloped potatoes, pizza, lasagna, vegetables, and any number of different foods take on a unique flavor when cooked in a smoker. Get creative and see what you can come up with!
10. Finally, what is the name of the layer of pink flesh often produced while smoking chicken, pork, and beef that is one of the key indicators of meat cooked in a smoker?

Answer: Smoke ring

Though there is some debate on whether or not a smoke ring is in indicative of quality barbecue, there is no doubt that it has become a desirable and sought-after characteristic of smoked meats. The smoke ring forms when nitrogen dioxide, a component of smoke, combines with myoglobin, a protein found in meat.

The depth of the ring is determined by the amount of smoke allowed to permeate into the meat.
Source: Author bmrsnr

This quiz was reviewed by FunTrivia editor jmorrow before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
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