What is Grilling?

Grilling is the most common form of outdoor cooking. It employs generally high temperatures (350? plus F), usually using charcoal (either briquettes or natural lump charcoal) or a gas grill powered by propane. Grilling is done using direct or indirect heat. Often wood chips or chunks are soaked in water and added directly to the coals to give off smoke and enhance the flavor of the meat, fish or poultry being cooked. In the case of gas grills, containers are used to hold the wood chips as they are ignited by the gas jets inside.

What is Barbecuing or Smoking?

These two terms are often used interchangeably. Both involve generally low temperature (220?-250? F) outdoor cooking using natural lump charcoal or wood. This type of cooking requires the use of some sort of receptacle for water or other mixtures of liquid that is heated by the wood or charcoal to just boiling or simmering. This keeps what is being cooked moist throughout the sometimes-lengthy cooking process. Several types of specialty appliances are available or can be adapted for this type of cooking.