Techniques

Barbecuing encompasses two distinct types of cooking techniques.

One type is grilling over direct heat, usually a hot fire (i.e., over 500°F) for a short time (minutes). Grilling may be done over wood or charcoal or even gas.

The other technique is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240°F) and longer cooking times (hours), often with smoke.