There’s a distinct difference between the two that I’ve seen many people on this site mix up on occasion. So here they are:
- Slow cooking
- Low, indirect heat
- Smoke (from smoldering wood chips)
- Fast cooking
- High and direct or indirect heat
- Charcoal briquets, natural gas/propane or wood chips
That’s it. Both can use either dry rub and/or sauce. But that’s another subject. This post was mainly for our foreign friends and Yankee brethren. I wouldn’t want any of you clubbed by a Texan for confusing the two cooking techniques, so I felt compelled to post this message :).