Which type of BBQ cooking method involves cooking with indirect heat?

The type of BBQ cooking method that involves cooking with indirect heat is smoking. In this technique, food is placed away from the direct heat source, allowing it to cook slowly and evenly. Smoke from wood chips or chunks is often introduced to enhance the flavor of the meat and produce a tender result. This method is particularly effective for larger cuts of meat that benefit from low and slow cooking, such as brisket or ribs, as it allows the collagen in the meat to break down over time, resulting in a juicy, flavorful end product.

Grilling typically involves direct heat, where food is placed directly over the flame or heat source, leading to faster cooking and a different flavor profile. Roasting can involve indirect heat but is more commonly associated with cooking in an oven at higher temperatures, so while it can involve indirect heating methods, it does not specifically define BBQ in the traditional sense. Searing also focuses on direct heat to create a crust on food rather than cooking it through at lower temperatures. Therefore, smoking is distinct in how it utilizes indirect heat for a unique BBQ experience.