Also you BBQ with a smoker, not a “BBQ grill,” whatever that is.
My Weber is also a smoker. BTW, why is it that when I cook a turkey over indirect heat while covered and smoking, it is NOT called BBQ turkey although technically that is what it is?
Not precisely,
BBQ has specific TEMP parameters of between 275 and 325.
Indirect and open flame.
Wood chips can be added to the coals/flame but the smoke should only flavor the meat, not “cure” it.
PJ is correct, you can sear directly and finish in a lo&slo kettle and rightly call it BBQ.
Competition trail info. Divisions are grilling, BBQ and smoking.