Smoked BBQ vs grilling: what’s the difference?

Both involve fire, but temperature, cooking time and the role of smoke make them fundamentally different techniques.

Grilling generally uses high, direct heat for a relatively short time. The aim is to develop rapid caramelisation on the surface while keeping the centre at the desired doneness. Steaks and kebabs are natural examples.

Smoked BBQ works at lower temperatures over much longer periods. Cuts rich in connective tissue, such as brisket and beef ribs, spend hours with controlled heat and smoke.

At TÜTSÜ these two worlds meet in one kitchen: oak smoke and time in the smoker; live oak fire, embers and high heat on the grill.