Barbecue is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. Barbecue is typically slow method utilizing less heat (usually around 240–270°F or 115–125°C) than grilling for example.
To make great barbecued products the understanding of the following steps is required: controlling fire and temperature, moisture control, smoking with wood and the required time for barbecuing.
Barbecuing is usually done in an outdoor environment by cooking and smoking the meat. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. Barbecue has numerous regional variations in many parts of the world.