Many use the terms interchangeably, but they are distinct methods:
You don't need a professional kitchen, but a few high-quality tools make a world of difference: barbecuing
"Low and slow" (225°F–275°F) using indirect heat and wood smoke. Best for tough, large cuts like brisket or ribs that need time to break down. Many use the terms interchangeably, but they are
"Hot and fast" over direct heat. Perfect for seafood, burgers, and steaks that need a quick sear. 2. Must-Have Tools for 2026 Many use the terms interchangeably
The Science of Grilling vs. Barbecue - Illinois Science Council