Two of the most popular types of Southern cuisine involved slow-cooking meats either on the barbecue or on a smoker, and some people conflate these two methods when they are very different. The information below can help sort out the differences between barbecued and smoked meat.

What Is Barbecue?

In some parts of the country, BBQ refers to any cooking done on an outdoor grill like hamburgers or hot dogs. However, this is known adequately as grilling, which uses high heat to sear the meat and seal in the juices. Barbecue, on the other hand, cooks with lower temperatures and smokes for a long time. The heat is indirect, so the meat does not need turning, but is left to cook for several hours. The purpose of barbecue is to tenderize tough cuts of meat by breaking down the collagen until the meat falls off the bone.

What Is Smoking Meat?

Smoking meat takes place at an even lower temperature range than barbecue does and can take as little as an hour or as long as two weeks. Cold smoking at low temperatures is used to flavor meat, fish, or cheese. Hot smoking at higher temperatures is a method of slow cooking. Like barbecue, smoking uses indirect heat, but it also uses a pot of water at the base to keep temps stable. The long cook time allows smoke to penetrate the meat, preferably a large cut of roast, ribs, or ham. Because the meat takes on the flavor of the wood, the tree species is very important. Hickory, cherry, and mesquite wood are among the most popular. 

For mouth-watering barbecue or scrumptious smoked meats, stop by Dickey's Barbecue Pit, a revered BBQ restaurant in Amelia, OH. They serve customers in and around Clermont County, offering eight signature meats including pulled pork and St. Louis-style ribs. They also offer top-notch event catering services throughout the area. Visit their website to view their menu or call (513) 802-2700 to discuss your catering needs.