To grill, or not to grill? When it comes to cooking with fire, there are a multitude of terms that often overlap.
Grilling: Cooking food uncovered, on a rack, and directly over a heat source, usually a charcoal fire.
Barbecuing: Cooking tougher cuts of meat with low, slow heat, often covered.
Smoking: Slowly increasing air temperatures in an enclosed grill (or smoker) to cook meat at a gradual pace.
Convection: Transfer for heat via gases or fluids. Performed at higher temperatures to increase cooking time. Helps regulate temperature.
Indirect Grilling: Food is placed to the side of or above a heat source instead of directly over the flame for a slow and low cook.
Often used for smoking.
Brining: Treating food with brine or coarse salt, usually when smoking, to preserve moisture and seasoning.
Planking: Indirectly cooking food — popularly salmon — on an untreated wood plank that was soaked in water. Combines steaming, smoking, and roasting.
