We do not actually consider grilling as true barbecuing - it's grilling. On the contrary, it is excellent. Barbecuing utilizes an indirect heat source producing smoke and heat to cook the meat over longer periods of time thus creating fine pieces of meat. Grilling, as opposed to smoking , produces a distinctively different-tasting meat. The difference is apparent in both surface texture and overall taste.
Smoking is the primary method to cook larger pieces of meat.
These larger pieces consist of briskets, turkeys, roasting chickens or pork roasts. Grilling, on the other hand, utilizes much smaller pieces of meat placed directly over the heat, turned frequently. They range from the typical 'backyard grill' which may be purchased at the grocery or drugstore up to and including the professional grill which will last many years and is capable of grilling up to 100 or more pounds of meat. The larger wood grills usually have an adjustable grilling surface which can be raised or lowered utilizing a pulley system. The classic wood grill is capable of handling approximately 20 to 80 pounds of meat at one time with all of the meat being raised or lowered at the same time.