C. Mastering Grilling Techniques

Grilling and barbecuing are two distinct methods of dry-heat cooking. Grilled food is cooked quickly over direct, high heat. Barbecued food is cooked slowly via indirect, low heat with plenty of smoke. Several other grilling methods fall somewhere between these two extremes, including indirect grilling, rotisserie grilling or spit-roasting, smoking on a grill, and grilling right on the coals. Here’s how to master each technique.