Up in Smoke Trivia Quiz

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.

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).

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.

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.

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.

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.

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.

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.

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!

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.