Smoking vs. Grilling vs. Barbecuing

Judith Fertig, CUTCO Culinary Advisory Board member, cookbook author and one half of the famed Barbecue Queens, offers her expertise on grilling, barbecuing and smoking meat.

There are a few points to clear up first. Technically speaking, she said, grilling and barbecuing are not the same, but barbecue and smoking are. And while you can barbecue foods that you grill, you shouldn’t grill foods that you barbecue. Got it?

In the book “The BBQ Queens’ Big Book of Barbecue,” which Ms. Fertig co-wrote with fellow queen Karen Adler, the differences between grilling and smoking are made clear.

These techniques aren’t really that dissimilar, she said. The difference is direct vs. indirect heat, and knowing how and what to cook will allow you to get the most flavor out of your food.

Grilling

Hot and on the spot. Foods are cooked relatively quickly over direct heat of 300F to 500F. Grilling is perfect for tender foods like chicken breasts, pork chops, pork tenderloin, steaks, fish fillet, shellfish and vegetables.

Smoking

Low and slow. This method takes several hours over low, indirect heat (200F to 250F). Foods are cooked near a low fire with fragrant wood or herbs added. Good candidates for smoking include beef brisket, pork loin, spare ribs, and pork shoulder or butt. You can also smoke foods that you would grill.

“The great thing about smoking, however, is you can also smoke foods that you grill,” Ms. Fertig said. “These foods may take longer to cook but they’ll take on the flavor of the wood smoke.”

Grilling At Home

While grilling may seem like second nature, the details of smoking may be, well, a little smoky. So Ms. Fertig has offered a few pointers to help clear the air about smoking meat on the grill at home.

“The great thing about smoking, however, is you can also smoke foods that you grill,” Ms. Fertig said. “These foods may take longer to cook but they’ll take on the flavor of the wood smoke.”

Gather the right tools
• Cleaver or Butcher Knife to separate ribs before cooking.
• French Chef Knife to mince herbs for smoking.
• Long-handled Barbecue Tools, like a spatula, tongs and fork to manage the coals and meat during cooking, and keep your hands safely away from the heat of the fire.
• Carving Knives for smooth slices brisket or loin.
• Of course, have the Table Knives at the ready to savor the delicious results.

Set up an indirect fire
• Charcoal grill Prepare a direct first. Once the coals are hot, create an area of the grill that’s free of the direct heat of the coals, whether you choose to move the coals with a long-handled barbecue spatula to one side or to bank them in two piles on either side of the grill. Place a disposable aluminum pan filled with water on the direct heat side, next to the hot coals because long cooking times call for extra moisture for the meat. Place hard wood chunks, chips or pellets for wood smoke flavor on top of the coals and replace the grill grate. Be sure to leave the grill vents partially open. Closing them will extinguish the flame.
• Gas grill Gas grill: The grill must have at least two sets of burners to cook with indirect heat. Light the burner on one half of the grill. If the grill has three burners or more, light the outer burners and cook in the center of the grill rack. Add water-soaked wood chips, dry compressed wood pellets or even herbs to a foil packet pierced with holes and place on grill rack over the direct heat. Also place aluminum pan filled with water over the direct heat, again to maintain the meat’s moisture.

Simply Smoked Pork Ribs

Suggested wood: A combination of hickory and cherry.