What does the term "smoking" refer to in BBQ?

The term "smoking" in BBQ refers to the technique of infusing meat with smoke. This method involves cooking food at low temperatures for extended periods while exposing it to the smoke generated from burning or smoldering wood, charcoal, or other combustible materials. This smoke not only adds rich flavors to the meat but also helps to preserve it and tenderize the texture. The result is a deep, complex taste profile that is characteristic of smoked BBQ.

The essence of smoking lies in the interaction between the smoke and the meat, where compounds in the smoke, such as phenols and aldehydes, enhance the flavor and aroma. This method requires specific temperatures and timeframes to achieve the desired results, making it distinct from other cooking techniques, such as grilling or direct heat cooking, which focus more on high heat and quick cooking times without the intricate flavor nuances that smoking imparts.