BBQ vs Grilling vs Smoking
Below is a description of the 3 main cooking methods (BBQ, Grilling, Smoking). Each method requires a different process and offers a different taste.
BBQ (Barbecuing)
Barbecuing is the best method for cooking large cuts of meat such as pork shoulders, beef briskets, whole chickens, turkeys and ribs. This is because these types of meats tend to be tougher, and need the low, slow heat of a barbecue in order to get them soft and tender.
Barbecuing is often done using indirect heat, meaning the meat is not directly over the flames as it cooks like it would be if you were to grill your food. Charcoal or wood are commonly used as the heat source when barbecuing.
Grilling
Grilling is what many people mean when they say “barbecuing.” Grilling is cooking foods hot and fast and this is usually done over direct heat. Typically using charcoal, wood or gas.
Smoking
Similar to how barbecuing involves using indirect heat, the smoking method steers away from using a direct flame to cook your food. Rather, you use hot charcoal and slow burning hardwood. The aromatic wood smoke encapsulates the meat and soaks into the fat, cooking it to perfection.
Advantages of using the smoking method to cook your food is the undeniable flavours you can create that can’t quite be matched by using the other methods.
