Typically, “smoking” means low and slow, and that’s what is considered to be barbecuing. Grilling, on the other hand, is direct and over the fire at a higher temperature. Therefore, you could never smoke a hamburger because it won’t taste very good and it won’t have the char on the edges, so you have to have it over direct heat. For a pork shoulder, you'll want to put it over indirect heat and barbecue it.
When you take a tough piece of meat, if you hold the meat at a steady temperature above around 170 degrees, the connective tissues and tendons will break down and turn into gelatin. Then the meat will be easy and enjoyable to eat.
When grilling or barbecuing, using charcoal or different kinds of wood will affect the flavor of your meat. If you use wood, you'll get a smoked flavor. A fruit wood, such as apple wood, will give the meat a more mellow, smoked flavor. Charcoal will give your meat a unique taste.
If you don’t have too much time on your hands, using a gas grill is a good alternative. However, the flavor will not be the same because it’s not a heat source. Making the perfect barbecue is really a science!
