There absolutely is!

You’d think people would agree on what’s what when it comes to cooking meat over fire. But no – welcome to the great barbecue debate. Barbecuing, grilling, and smoking are often thrown around like they’re the same thing, but trust us, they’re not. If you’ve ever had a heated argument with a mate about whether you’re “barbecuing” or just “grilling some burgers,” you’re not alone. Let’s break it down, once and for all.

Grilling: The Speed Demon

Grilling is the impatient cousin of barbecue. It’s fast, furious, and all about high heat. Think steaks, burgers, sausages, and chicken breasts sizzling over direct heat, giving you that perfect sear.

• Heat: High (200°C+ / 400°F+)
• Time: Minutes, not hours
• Fuel: Gas or charcoal (but let’s be honest, charcoal is king)
• Best for: Quick-cooking meats, seafood, veggies, and those who don’t want to wait

Grilling is what most of us Brits call a “barbecue,” but technically, that’s just cooking fast over flames. Real barbecue? That’s a whole different beast. And let’s be honest, if you’re flipping burgers while standing next to a gas grill, are you really barbecuing? Food for thought.

Barbecuing: Low and Slow Wins the Race

This is where patience pays off. Barbecuing means cooking meat low and slow over indirect heat, usually with some wood thrown in for that smoky goodness. If you’re waiting hours for your ribs to get tender enough to fall off the bone, you’re barbecuing. If your dad flips his burgers five times in five minutes and calls it barbecue, he’s wrong (but let him have his moment).

• Heat: Low (110-150°C / 225-300°F)
• Time: Several hours, sometimes all day
• Fuel: Charcoal, wood, or both
• Best for: Ribs, pulled pork, brisket – basically anything tough that needs some TLC

Barbecue is an art, a science, and sometimes, a test of willpower. You can’t rush perfection. Some folks swear by their secret rubs, while others will argue all night about which wood gives the best smoke. (Hickory? Oak? It’s a never-ending battle.) Either way, if you’re willing to commit half a day to cooking a single cut of meat, congratulations – you’re doing it right.

Smoking: The Flavour Machine

Smoking is barbecuing’s cool older brother. You know, the one who listens to vinyl and knows way too much about obscure bands. It’s all about cooking meat primarily with smoke, letting it absorb that deep, rich flavour over hours (or even days). The difference between barbecuing and smoking? Smoking is next-level. This isn’t just cooking; this is a full-blown lifestyle choice.

• Heat: Varies (cold smoking <30°C / 86°F, hot smoking 100-150°C / 210-300°F)
• Time: 4+ hours, sometimes overnight
• Fuel: Wood, wood, and more wood
• Best for: Brisket, ribs, sausage, and those who love commitment

True smoking takes patience, skill, and a serious love for meat. If you’re waking up at 5am to check your brisket, you’re not just cooking – you’re on a mission. And if you’ve built your own smoker out of an old oil drum or fridge, you’ve officially reached legend status.

So, Which One Are You Doing?

• If you’re flipping burgers over a hot grill and calling it a barbecue… well, hate to break it to you but… you’re grilling.
• If you’re watching your meat cook for hours with a beer in hand, you’re barbecuing.
• If you’ve got a dedicated smoker, wood chips, and a 12-hour plan, you’re a legend (also, you’re smoking).

Now that we’ve settled that, go forth and cook correctly. And if someone tries to argue? Just hand them a plate of slow-smoked brisket and let the food do the talking. Oh, and if they start lecturing you about how gas grilling is “just as good” as charcoal? Politely nod, then never trust them with your steak. Or any meat, come to think of it.