Grill Vs. Barbecue

Designs

Grills essentially fall into one of two categories: open grills and covered grills. An open grill consists primarily of a grill suspended over a heat source. Open grills do not feature a lid. A common commercially available open grill is the hibachi. By contrast, covered grills are equipped with a lid. Most covered grills are of the kettle design, although some covered grills are rectangular in shape. Barbecues always feature a closed construction. Most barbecues are either vertical, sometimes referred to as "bullet smokers," or horizontal in construction.

The most common distinction between grills and barbecues is the position of the heat source in relation to the food item. When grilling, the food item is almost always positioned directly over the heat source. When barbecuing, the food item is separated from the heat source. In vertical barbecues, a water pan is used to separate the food from the heat. Horizontal barbecues instead feature a small box, called a fire box, on one side of the cooking chamber that contains the heat. The heat moves from the fire box to the cooking chamber.

Grilling requires a high temperature and cooks the food quickly. Barbecuing requires a low temperature and slow cooking times. Because of the high temperatures associated with grilling, large cuts of meat are usually poor candidates for grilling. By the time the center of the meat is cooked, the outside of the meat is burnt. For this reason, large cuts of meat are best prepared in a barbecue, which works very much like an oven. Grilling is better suited for small food items, such as steak, fish and boneless chicken.

Consider first what types of food you want to cook, as this decision will largely dictate whether to purchase a grill or a barbecue. Price should also be considered. Most grills, particularly those designed to use charcoal, as relatively inexpensive as compared with barbeques. Finally, keep in mind that it is generally easier to use a grill than it is to use a barbecue. A barbecue will most likely require close attention over a number of hours and a periodic replenishing of fuel. By contrast, most grilled foods take 30 minutes or less to cook and only a single batch of charcoal.