Anyone can smoke, only few can bbq.

[flattop]

What a great question. I've wondered about it too. In fact my thermometer that I installed onto my smoker has 2 sections on it. One is smoking--100-275 degrees and then bbq 275 and above.

I also saw on one other "BBQ" site that they claim that you can't "Q" unless you are using hot wood coals and nothing else. No charcoal, no lump charcoal... just wood.

 

[hell fire grill]

This is how I see it. Grilling is high,300*+ direct heat. BBQ is 250*-300* inderect heat. Smoking is under 250* with indirect heat. Cold smoking is 100*-. The ideal smoke in any of these methods is thin and clean. I tend to use traditional old school style techniques and avoid briquettes, pellets, pucks, electricity and gassers. My .02

 

[smoking101]

I say BBQ is BBQ. heck I could call it peanut butter and it still be the same thing!

 

[ajthepoolman]

I agree with Smoking101, you can call it Shenegarumap and I won't care! Just pass me the sauce, the horseradish and some pickles so I can eat!

 

[bigal]

Not to "beat a dead horse", but here is another "idea".

Smoke is the verb, and I used to "smoke" food that a goat wouldn't eat.

BBQ is the noun, thru SMF and other sites we now can enjoy the food/BBQ I have smoked.........and yes we killed that *&$^ goat! (all in fun, I've never killed a goat)

 

[vlap]

You know, I like that way of looking at it. Thanks Al.