B.B.Q. Techniques

Barbecuing encompasses four or five distinct types of cooking techniques.  

The original technique is known as Smoking, a technique which uses smoke to cook at lower temperatures (usually around 240–270 °F) and significantly longer cooking times (several hours). 

A second technique is Baking, which utilizes a masonry oven  and uses convection to cook meats and starches with moderate temperatures for an average cooking time (about an hour plus a few extra minutes). 

 

Braising is another way in which it combines direct dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat, cooking at various speeds throughout the duration (starting fast, slowing down, then speeding up again, lasting for a few hours).

Last but not least, Grilling is done over direct dry heat, usually over a hot fire (over 500 °F) for a only a few minutes. Grilling may be done over wood, charcoal, gas (natural or propane), or electricity.