What’s the Difference Between Barbecuing and Smoking?

Technically speaking, they are one and the same. Both are done at a low temperature (225° to 275°F). Both owe their distinctive flavor to the presence of abundant wood smoke. Practically speaking, barbecuing is generally done with large hunks of meat, like pork shoulders (or whole hogs) and brisket, while smoking is often done to fish, poultry, game, and, of course, red meat.