Not Everything on a Grill Is “Grilling” — The Key Differences Between Grilling, BBQ, and Smoking

When You’re Using a Grill, You Might Not Always Be Grilling

At ECOLIT, we design and build turnkey outdoor kitchens for real outdoor cooking — everything from quick weeknight meals to slow weekend projects. One thing we see all the time is people using the word “grilling” for any food cooked outdoors. But a grill can be used in more than one way.

Grilling, barbecuing, and smoking are three different cooking methods. The difference comes down to temperature and whether you’re cooking with direct or indirect heat. Each technique can deliver excellent results — when you use the right setup.

What Is Grilling?

Grilling uses high, direct heat for a short amount of time. A good target is 450°F and up, with the higher end used for searing steaks, vegetables, and other relatively thin foods.

Because grilling focuses on intense heat hitting the surface of the food (instead of surrounding it with circulating heat), it’s often done with the lid open. Burgers and hot dogs are also classic grilling staples, and it’s common to close the lid briefly to help them finish cooking through — especially if they’re thicker.

What Is Barbecuing?

A lot of people call anything cooked on a grill “barbecue,” but barbecuing is typically done at moderate temperatures, around 350–425°F, using indirect heat.

This method usually relies on a two-zone setup (heat on one side, food on the other) and a closed lid so heat can circulate inside the grill. Cooking with indirect heat for 30 minutes to a few hours is ideal for foods like bone-in chicken and ribs, helping them cook evenly while staying tender and juicy.

What Is Smoking?

While dedicated smokers are built specifically for this, you can still smoke food on a grill with the right approach. Smoking is best described as “low and slow.” Aim for a grill temperature of 175–250°F, and expect cooks to take hours, especially for large cuts like brisket or pork butt.

To make this work, you’ll need indirect heat and steady temperature control. Some people also add wood chips to a grill setup to bring in more of that classic smoked flavor.