1. (b) Boston Butt is the favourite cut, better known in the UK as pork shoulder. The meat is usually smoked over hickory or oak for eight hours.
2. This is a Mexican salsa, which should be eaten in small quantities as it is extremely hot. It contains eight Scotch Bonnet chillies per one tomato, and is so hot it makes your nose run - wet like a dog's!
3. Nuoc mam cham, a mixture of fish sauce, lime juice and sugar, is usually offered with these egg snacks. The charcoal is made from coconut shells.
4. A 4lb bird should take 50-60 minutes. A breast, bone-in, 10 minutes; bone-out, six minutes. A small spatchcock game hen could take as little as 10 minutes.
5. (b) Pronounced mo-ho, this sauce is made with garlic, sour oranges, oregano, flat-leaf parsley, oil and water. The consistency is similar to vinaigrette.
6. (a) The can of beer is opened and stood upright inside the bird. The steam then gives flavour and keeps the meat moist.
7. (c) The name refers to the tiny pieces of beef skewered on small wooden sticks, which are the size of flies. However, they are noted for the style of saté sauce, which is made using shredded coconut.
8. (b) Each pit master prides himself on the method used and styles of meat and cuts they offer as well as the varied types of sauces and rubs used.
9. Both are traditionally cooked in pits cut in the ground. The hole is lined with stone and then a wood fire is reduced to glowing embers. Meat is then wrapped in leaves or seaweed and the pit is then covered.
10. Alder (a) Pacific North-west favourite - salmon; cherry (d) - duck; maple (e) - seafood and pork; oak (c) European favourite - good all-rounder; hickory (b) US favourite - pork.
11. Khashkesh is a grilled tomato sauce, the skins being charred on the coals. Pomegranate syrup provides the subtle sweetness, garlic and cayenne are the other ingredients.
12. (c) A whole brisket can often spend 18 hours in the pit being smoked. By then it will taste very smoky and will fall apart when cut. It is normally served sliced on white bread, not a bun.
13. With the addition of lemon juice, oil, Worcestershire sauce and seasoning, the marinade is made with a lager-style beer.
14. A favourite throughout Spain, served with grilled poultry, meat and seafood. It is thickened with rough white bread and ground almonds.