I guess the best place to start is to make a distinction about barbecue and just what it really is. Basically, barbecue falls into two categories: (1) Low & slow and (2) Hot & fast. Typically, the hot and fast method involves grilling at a high temperature (300-500 degrees) over direct heat, usually with the use of either a charcoal grill or gas grill. This is the method most common to the backyard barbecuer. It's fast, easy and popular. Although there is an art to doing it right, the average novice can turn out pretty decent food with just a little practice.
The other method of barbecue is low and slow. This involves cooking at a lower temperature (200-250 degrees) over indirect heat by using charcoal and hardwood to make smoke. Depending on what food you are cooking and the temperature you are cooking at, this process can take anywhere from 2-15 hours. The focus of this blog will be on the low and slow method of cooking with smoke that creates a flavor and texture that will be an unforgettable dining experience.