Grilling, Barbecuing and Smoking

My husband, who has over the years turned into quite a pitmaster, has a hissy-fit anytime he hears someone say that they are planning on barbecuing. He insists that they are going to be grilling not barbecuing. In some respects, he is right -- in a way. There are three main terms associated with cooking food outdoors: grilling, barbecuing, and smoking. [Note to the reader: There are no gas grills at our house. To me, a gas grill is nothing more than an outdoor stove, not a grill. Therefore, whenever I talk about grilling, I am talking about cooking with charcoal.]

Grilling
If you decide to throw a few hamburgers or steaks on the grill, you are grilling. Technically, whenever you cook over direct heat, you are grilling. Direct heat means that you are putting your meat and/or vegetables on the grate right over the hot coals. In addition, when you grill, you usually do not close the lid on your grill. This cooking method is perfect for foods that do not require a long cooking time; e.g., hamburgers, hot dogs, steaks, and vegetables.

Barbecuing
The term "barbecuing" has actually been redefined over the years. At one time, a barbecue was an event not a cooking method. It was the party that people had on such holidays as the Fourth of July when everyone gathered outside around the grill. Today, "barbecuing" has come to mean a method of cooking on the grill. It probably stems from the barbecue competitions, such as Memphis in May, that have become so popular all across the United States. (I suppose that it only makes sense that if you are cooking barbecue, you are barbecuing.)

Barbecuing involves cooking over indirect heat. This means that the coals are placed on one side of the grill; and the meat is placed on the other side, not directly over the coals. The lid is also kept closed on the grill, and the vents are normally closed, as well. When you hear a pitmaster talk about cooking "low and slow," this is the method to which he is referring. By using indirect heat and keeping the lid and vents closed during the process, the temperature is kept lower than it is when grilling. (You will often see actual flames when grilling. Not so when barbecuing.) This cooking method is best for large cuts of meat, such as ribs and roasts, pork tenderloin and whole chickens -- cuts of meat that require longer cooking times. "Low and slow" also locks in the flavors and produces tender, juicy pieces of meat. This method can also be used for casseroles, baked beans, and potatoes.

Smoking
When my husband fires up the smoker, we are surprised that no one calls the fire department. (We would just feed the firemen if they did happen to show up.) Smoking involves cooking the meat over indirect heat and using some type of wood; e.g., hickory, mesquite, or apple, to give the meat a distinctive flavor. You can use an actual smoker or a grill. If you use your regular charcoal grill, place a pan of water underneath the grate on which you are placing your meat. My husband adds the same seasonings to the water that he has used on the meat to give whatever he is cooking a little extra flavor. As with barbecuing, you want to close the lid and the vents. (Smoke will leak through the closed vents, but you need not worry about this.) The cooking time for smoking can take even longer than barbecuing. (You might have your meat on the grill 4-6 hours when barbecuing and 12-14 hours when smoking.) This method is used for cuts of meat that are not as tender; e.g., brisket. It is also used to infuse the meat with the additional flavor that is imparted by the wood. (By the way, you can barbecue and smoke at the same time. My husband usually just places some chunks of wood on the charcoal when he is cooking his ribs or beer-can chicken.)

These are just some very basic terms associated with cooking food outdoors. Whatever method of cooking you employ and whatever term you choose to use, however, once you start cooking like this, you will be hooked. Also, do not ever think that cooking on a grill or smoker is reserved for just the summer months. We cook on the grill year-round. It does not matter so much if it is cold outside, because it is always hot around the grill. Also, when you use the "low and slow" method, you can just place your meat on the grill and go back inside where it is warm.

Reference:

Fuller, Kristi, ed. The New Grilling Book. Des Moines, IA: Meredith Corporation, 2000.