There are various definition of barbecue. The noun, barbecue, is a generally accepted term where you go hang out with friends, drink beer, and eat grilled or smoked foods.

The term, to barbecue, is often confused with the term to grill. The often accepted defintion of BBQing is when meats are smoked at a low temperature (200-300* F) over a long period of time. While grilling is often done at temperatures much higher, at around 350-500 F.

Essential Tools

• grill thermometer (lid or surface thermometer)
• thermapen - instant read
• charcoal chimney
• spring loaded tongs (12” oxo)
• grill brush (cheap $2 walmart grill brush)
• heat resistant mits/gloves

get a chimney starter, no lighter fluid! the chemical taste that you get from lighter fluid will never go away. dont use instant/quick lighting charcoal. those are soaked with lighter fluid

How to use the chimney: Crumble up two full sheets of newspaper and loosely stuff it under the chimney. Fill the Chimney full of charcoal briquettes and light the newspaper in at three to four spots. Let the chimney burn for about 15 minutes. The top layer of charcoal should be ashed over and white in color. The charcoals are now ready to use.

briquettes vs lump. Briquettes are compressed charcoal with filler. lump is pure charcoal Characteristics vary by brand. but generally briquettes burn at a more constant rate and last longer. Lump charcoal supposedly burns hotter, but not always. The flavor varies as well lump generally has a more wood/smokey flavor.

leave it alone - wont stick

indiriect heat

rest the meat

get a therma pen

use tongs, not forks

general rule is to let meat reach room temp before throwing on the grill

know which meats need high heat and which meats need low and slow, general rule the more connective tissue the longer it needs to cook and the lower the better