What is the primary difference between grilling and smoking?

The primary difference between grilling and smoking lies in the cooking methods and temperatures used. Grilling cooks food quickly over high heat directly, typically on a grate above the heat source. This method is ideal for quick-cooking items like burgers, steaks, and vegetables that benefit from the direct exposure to flames or hot coals, giving them a flavorful sear.

On the other hand, smoking involves cooking food at low temperatures using indirect heat, often over several hours. The food is placed away from the heat source, allowing it to absorb the flavors from the wood or charcoal smoke. This method is particularly suited for tougher cuts of meat that require longer cooking times to break down connective tissues and enhance flavor. The result is a tender, flavorful product that is hallmark to barbeque culture.

The explanation highlights the correct understanding of cooking techniques and their impact on food, which is essential for mastering BBQ skills.