Grilling vs. Barbecuing vs. Smoking
When You’re Using a Grill, You Might Not Always be Grilling
Yes, you read that right — grills are capable of a few different cooking methods, which we classify by temperature and the type of heat used on food. Grilling, barbecuing, and smoking all produce delicious results when done correctly, so it pays to know the differences between each technique and how to pull them off.
What Is Grilling?

Grilling is all about high, direct heat for short periods of time. Aim for temperatures of 450 degrees Fahrenheit or higher when grilling, with the high end reserved for searing steaks, veggies, and other relatively thin meats. Because the goal is to expose one side of your food to huge amounts of heat rather than surrounding it with convective heat, grilling is most often done with the lid up. Burgers and hot dogs are also among the most popular grilled dishes, though it’s acceptable to keep the lid down for part of their cook.
What Is Barbecuing?

Many people throw around the term “barbecue” when referring to anything cooked on a grill, but true barbecuing is done on moderate heat around 350–425 degrees. This cooking style generally relies on indirect heat from a two-zone setup along with a closed lid to promote convection heat within the grill. By bathing in indirect heat for anywhere from 30 minutes to a few hours, food like bone-in chicken breasts or ribs receive a beautifully cooked exterior while remaining tender and juicy throughout.
What Is Smoking?

Though smokers are specifically designed to handle this cooking technique, it’s still possible to smoke meat using a grill. “Low and slow” is an easy-to-remember guide for smoking — your grill's target temperature should be between 175–250 degrees, and cooks last hours at a time so huge cuts of meat like brisket and pork butt can be cooked all the way through while achieving the perfect bark. Indirect heat is necessary to accomplish this, and you can even put wood chips in your gas grill to further recreate the effects of a smoker.
Cooking Method | Target Temperature | Heat Type | Best Used With |
---|---|---|---|
Grilling |
450 degrees and up |
Direct heat |
Steaks, burgers, veggies |
Barbecuing |
350–425 degrees |
Indirect heat |
Bone-in chicken, ribs |
Smoking |
175–250 degrees |
175–250 degrees |
Brisket, pork butt |





























































































































Do It Yourselfshouldn't mean,
Do It Alone.

























































































butterflypoultry to more evenly roast, grill, or smoke a whole chicken or turkey.

Holy Trinityand beyond, Chef Kenneth Temple teaches the facts about our misunderstood cuisine.




I'm out to inspire mouthwatering food, cooked simply but masterfully from everyday ingredients. And my culinary approach is all about showcasing world cuisine through a New Orleans lens.

Now, my goal is always to empower people, and be approachable to people — and from the inside looking out, I've seen for myself that Weber really embraces that ethos.

Diva QBennett
Ask me anything about meat. Anything. Grilled, smoked, stewed, roasted, broiled, baked, braised, stir-fried, smothered, stuffed, dry aged, wet aged… should I go on? Because I can.

For all the interest and accolades that anyone has for me, I owe 100% to the women who raised me. Thanks to them, today I'm the proud owner of Philips Barbecue Co., and runner-up for Netflix's American BBQ Showdown


























Diva QBennett Let me tell it to you, as straight as I take my bourbon: I've been living the barbecue lifestyle for a long time now. Ever since the week I judged my first competition in 2006.


Oh, this person's trying to tell me something and I can hear it!






























zonesin your outdoor kitchen.










































