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BBQ

Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 116–138 °C (240–280 °F)—and significantly longer cooking times (several hours), known as smoking.[citation needed]

A public barbecue site at a park in Oulu, Finland, on 23 March 2014

Grilling is done over direct, dry heat, usually over a hot fire over 260 °C (500 °F) for a few minutes. Grilling may be done over wood, charcoal, gas, or electricity. The time difference between smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature.