BBQ is a low and slow cooking method using indirect heat and smoke to cook meat, often over wood or charcoal, for tender and flavorful results.

Grilling uses high, direct heat for fast cooking. BBQ is low and slow, using indirect heat and smoke over several hours. But, you can cook anything on a grill and grilled desserts and vegetables taste great.

Pork shoulder, beef brisket, ribs, and chicken are all popular BBQ meats due to their flavor and texture when smoked.

Yes! Corn, bell peppers, mushrooms, and zucchini and many more vegetables are delicious when grilled or smoked.

A dry rub is a mix of spices and herbs applied to meat before cooking to add flavor and in certain cases to help create bark. Rubs can also be used lightly on the finished product for added flavor. 

A marinade is a liquid mixture of seasonings and acids used to soak meat before cooking, enhancing flavor and tenderness.

Most low and slow BBQ is done between 225–275°F (107–135°C).

BBQ cooking times vary: ribs take 4–6 hours, brisket 10–16, and chicken 2–4 hours. But, it depends a lot on the cooking style and type of cooker. 

The stall is when meat’s internal temp plateaus around 150–170°F due to surface evaporation.

‘Low and slow’ means cooking meat at low temperatures over a long period for tender, smoky results.

Offset, gravity fed, water, pellet, kamado, and cabinet smokers all offer different pros—choose based on space, budget, and cooking style.

Yes—use indirect heat and wood chips to introduce smoke flavor. Or, you can use a smoke tube. 

A water pan adds humidity inside the smoker and helps stabilize cooking temps.

Yes—a digital meat thermometer is essential for safe and accurate cooking.

Pellet grills use compressed wood pellets and an electric auger to deliver heat and smoke consistently.

Only use seasoned hardwoods like oak, hickory, or fruit woods—avoid painted or treated lumber.

A chimney starter lights charcoal quickly and evenly without lighter fluid.

Grill zones let you cook with both direct and indirect heat for better control.

Soaking wood chips isn’t required but may slow burning; try both methods.

Burn off residue, then brush grates and clean drip trays. Deep clean regularly not only for improved flavor but also for safety.

Peel membrane, season, smoke at 225°F using the 3-2-1 or similar method. People like fall-off-the-bone-ribs but juicy, tender ribs that don't fall off the bone are even better. 

3 hours smoked, 2 hours wrapped, 1 hour unwrapped with sauce. 

Brisket is done when internal temp reaches 195–205°F and probe slides in easily.

Wrapping speeds up cooking and retains moisture—called the Texas Crutch.

Yes—resting redistributes juices and improves texture.

Apply a dry rub, avoid wrapping too early, and smoke long enough to form crust.

Pork chops are safe at 145°F; pulled pork needs 195–205°F to shred.

Spritz with juice or broth, don’t overcook, and wrap during the stall.

Use indirect heat, cook to 165°F, and finish over high heat for crispy skin.

Pulled pork is cooked low and slow and shredded; pork roast may be sliced and isn’t always smoked.

Hickory and oak are bold; apple, cherry, and pecan are sweeter and milder. Everyone has particular preferences so it's best to just try different woods when you smoke so that you can find your favorite wood. 

Yes—sugar helps with crust but can burn at high heat. Best for low temps.

KC-style is sweet; Carolina is vinegar-based; Texas is bold and tomato-forward; Alabama uses mayo.

Add sauce in the last 20–30 minutes to prevent burning.

Use a base like ketchup or vinegar, add sugar, spice, and simmer.

Yes—brining poultry or pork improves flavor and moisture.

A mop sauce is a thin basting liquid used during smoking to keep meat moist.

Yes—MSG enhances savory flavor and is safe in moderation.

Yes—grill firm fish like salmon or tuna using indirect heat or cedar planks.

Yes—high heat and long cooks reduce some spices’ potency. Add fresh before serving.

Too much wood or poor airflow can cause over-smoking.

Over-smoking or burning dirty wood can create a bitter taste.

Too much moisture or wrapping too early prevents bark. Let it smoke longer.

Brisket may be undercooked or not rested—aim for 200°F+ and let it rest.

Cool quickly, wrap tightly, and refrigerate or freeze. Reheat gently with moisture.

It’s called a smoke ring and forms from nitrogen dioxide reacting with myoglobin in meat.

Fat drippings hitting flame cause flare-ups—trim fat and use indirect heat.

Yes—just use more fuel, shield from wind, and keep your smoker warm.

Reverse searing means cooking at low temp first, then finishing with high heat to sear.

Practice, take notes, use thermometers, try new techniques, and experiment with flavors.