As the summer arrives, we all love to head outdoors to cook. Even though we tend to use the words “BBQ” and “grill” interchangeably, there is a difference. If you’re a true outdoor chef, it really does matter!

Barbecuing is cooking foods low and slow, often with indirect heat and with the closed lid. Barbecuing is usually used for cuts of meat like ribs, pork shoulder, beef brisket, or whole chickens or turkeys. These types of meats tend to be tougher, and need the low, slow heat of a barbecue (or a slow-cooker) in order to get them good and tender.