From the Lexicon, Grilling vs. Barbecue vs. Smoking
Three fires, three clocks. GRILLING: direct high heat, minutes, for tender cuts: the two-zone setup (hot side/cool side) is the entire skill, giving sear and refuge in one grate. BARBECUE: indirect low heat (105–135°C) plus wood smoke, hours, for collagen cuts (brisket, shoulder, ribs) where 'low and slow' is the collagen conversion clock wearing an apron. SMOKING divides again: hot-smoking cooks while flavoring; cold-smoking (under ~30°C) flavors cured foods without cooking. Thin blue smoke good, white billows bitter; the fire is an ingredient and must be cooked as carefully as the meat.
Read it in the Lexicon →