Barbecuing or grilling is an art. Knowing when to turn the meat or poultry and knowing when it is cooked is the whole art of grilling. There are two types of grilling—direct and indirect. Barbecue grilling is considered indirect because it involves slowly cooking the meat for a long period of time using the heat coming from smoldering wood chips or logs. The best temperature range for barbequing is between 200º and 300º F. If the temperature goes beyond 300º F, it is now considered direct grilling.

Barbecue
The method of grilling depends wholly on the range of temperature you’re using. The temperature of the grill may be classified into three categories—low, medium and high.
Low temperature (below 300 °F) is best used to bbq large meats such as prime ribs and roasts. Barbecuing at low temperatures is ideal for meats which are high in fat. But expert grillers advise against grilling below 225º F.
Medium temperature (300 °F to 400 °F) is best used for most meats including hot dogs, beef franks, chicken and hamburgers.
High temperature (above 400 °F) is best for quick grilling and searing the meats. You may not always use a very high temperature when grilling or barbecuing. People normally put the meat on hot for a few seconds or minutes, just enough to sear the meat beautifully, then they lower the temperature to cook the meat to its desired doneness. This method of grilling seals in the juices of the meat. It also caramelizes the outside of the meat giving it a grilled taste.

