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The difference between grilling and smoking part 1


As there is a trend using the terms- grilling, barbequing and smoking interchangeably, people get confused recognizing what’s what. Here are seven reasons why grilling and barbequing are different-
• Heating applications
a. Grilling is high and direct-heat cooking method.
b. Barbequing is low and indirect-heat cooking method. It is "Indirect" in a sense that the meat being cooked is not in contact with the heat source.

• Heat sources
a. Grilling is done over hot coals or flames
b. Smoldering logs, charcoal, or wood chunks is used for barbequing.

• Time consumptions
a. Grilling takes much less time (usually a couple of minutes) to get the food ready.
b. Barbequing takes longer time for cooking- over an hour sometimes.

• Technical differences
a. In grilling methods, the meat is not smoked.
b. The meat is smoked or roasted in the barbequing method.

• Size of the cooking items
a. Cooking an entire animal is not part of grilling method. Grilling techniques involves with cooking meat stakes in most cases.
b. Barbecuing (be it over an open fire or pit) in many cases refers to the cooking/roasting a whole animal- much to the inspiration of a cave man.

• Cooking surfaces/areas
a. There is not digging wholes and roasting in grilling techniques. A grill is a number of steel bars set parallel.
b. Barbecuing (be it over an open fire or pit) usually refers to the cooking/roasting a whole animal- much to the inspiration of a cave man.

• Interchangeable uses
a. For a grill can be used for smoking by putting a boiling water bowl under the grills.
b. But barbequing equipments and pits are not (or in most cases cannot be) used for grilling.

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