Grills Vs. Barbecues: The Differences to Help You Choose Wisely

Outdoor cooking has almost become a habit: we move the tables into the garden, light the grill, organize simple but convivial dinners. And as often happens in these moments, we bring out the grills and barbecues, sometimes without much thought. But what we have on hand isn't always the best tool for what we want to cook.

Although they're used similarly, grills and barbecues respond to different logics: they vary in cooking times, type of heat, distance from the source, and even the final result. Some foods require a high flame and just a few minutes, while others benefit from the slow, controlled humidity of gentler cooking.

Understanding the differences between grills and barbecues isn't just a detail for enthusiasts, but a practical step towards choosing the right tool, avoiding common mistakes, and achieving more balanced cooking results.

How Does The Grill Work?

Grilling, in its purest essence, is a direct cooking system: food cooks thanks to the heat of the embers underneath, without barriers or intermediaries, but without coming into contact with the open flame. It is an ancient technique, widespread throughout the world, which in Europe has taken on a simple and rapid style, very different from the barbecue approach.

It's usually a simple metal structure, with parallel or crossed bars, designed to be placed on a stand or directly over the embers. The open structure of the grill allows smoke and heat to disperse, making it suitable for quick and direct cooking, where the heat acts quickly without retaining moisture.

Some models are more rustic and lightweight, perfect for use on stone or brick in outdoor settings, even improvised ones; others feature a double structure, like the tong grills, designed to be flipped with a single movement. Food is held between two metal surfaces and flipped easily, without risk: ideal for whole fish, skewers, or delicate vegetables.

It's a perfect cooking method for small-cut foods that require just a few minutes per side and high temperatures: not just meat, but also fish, vegetables, and tubers. The thinner the piece, the better it reacts to the direct heat of the embers.

The real protagonist is always the fire. Preparing the embers is an integral part of the ritual: some choose charcoal for convenience, while others prefer the aromatic allure of wood. In this case, it's essential to avoid resin-laden woods like pine, cypress, or fir, which can release harmful substances. It's better to opt for woods more suited to cooking, such as cherry, apple, and pear for delicate aromas, or oak and beech for more intense and structured aromas.

How Does the Barbecue Work?

In Italy, when we talk about barbecue, we often generically refer to an outdoor grilling experience, perhaps over live coals, without a lid or indirect cooking. But in the most technical and traditional sense of the term, barbecue is a very different system from grilling: it originated in the United States and is based on slow, indirect cooking in a closed, controlled, and humid environment. The term barbecue derives from the Spanish barbacoa, which in turn is related to an ancient Caribbean word. Today, it refers to an entire cooking method, quite distinct from simple grilling.

The heart of the barbecue is the lid, which helps maintain a stable and uniform temperature, creating a microclimate that cooks food evenly. It's not just a matter of covering: the lid transforms the embers into a real cooking chamber, similar to an oven, where heat is evenly distributed. The result? Crispy exteriors, juicy interiors, and a deep, slowly developing flavor.

In the barbecue, the heat doesn't hit the food directly, but rather from the side or is deflected by deflector plates. This type of indirect cooking is ideal for large cuts of meat such as pork shoulders, whole ribs, chicken breasts, brisket, or pulled pork. With long cooking times and moderate temperatures, even the toughest cuts become incredibly tender and flavorful.

Another key aspect is air management: the most complete barbecues are equipped with valves or vents, usually one at the base and one on the lid. Opening or closing them regulates the oxygen flow, which directly affects the internal temperature. It's a precise system that allows you to cook for hours without ever having to touch the embers.

Charcoal is generally the most commonly used fuel: it lights easily, reaches the desired temperature quickly, and maintains that temperature for a long time. For more experienced or passionate barbecuers, it's possible to add aromatic wood chips —such as cherry, hickory, or walnut—to achieve a controlled smoking effect. This technique produces intense, distinctive aromas, perfect for beef or pork, but it must be used carefully so as not to overwhelm the meat's natural flavor.

Barbecues come in all shapes and sizes: from lightweight and versatile enameled steel models to ceramic models (like kamados), ideal for those seeking high-performance heat retention. Gas versions are also available, highly regarded for their quick use and ease of cleaning: just light the grill, wait a few minutes, and you're ready to go. In some cases, you can even smoke, roast, and bake with the simple twist of a knob.

What Are The Main Differences?

At first glance, they may seem similar: both require embers, food, and patience. But the differences between grilling and barbecue are profound, involving structure, cooking times, techniques, and—most importantly—results.

• The grill is synonymous with immediacy. The heat is direct, intense, unfiltered. Cooking times are short, and the chef's intervention is constant: you have to turn, check, move. It's perfect for small, thin dishes, such as slices of meat, sausages, chicken wings, skewers, fish, and vegetables. The flavor is bold, smoky, with those light burns that tell of a direct encounter with the embers. But it doesn't take much to make a mistake: a moment of distraction and the food burns.
• Barbecue, on the other hand, is all about time and control. Here, cooking is indirect, the heat reaches evenly, and the moisture retained by the lid preserves the food's juiciness. It's the ideal technique for large cuts that need to cook for a long time: shoulders, ribs, whole breasts, briskets. It requires patience, but allows for the use of marinades, smoking, and complex techniques, which enhance every stage of preparation. Once you've set the airflow and temperature, you can even walk away: the barbecue does the work for you.

Then there's the cultural issue. Grilling has Mediterranean roots: it's linked to spontaneous conviviality, instinctive gestures, and direct contact with live embers. Barbecue, on the other hand, is American, made up of equipment, thermometers, long cooking times, and well-codified rituals. Two different styles, both exciting, that reward those who know them and know how to use them with awareness. In the end, it's not a question of choosing which is better, but which is best suited to what you want to cook —and how you want to enjoy time around the fire.