Although the terms “grilling” and “barbecuing” are often used interchangeably, several distinctions exists between the two, and only true barbecue is made with smoke. While grilling refers to cooking food over a direct flame or with a high-heat source, barbecuing is best done using indirect or low-level heat. The smoky flavor of authentic barbecue cannot be duplicated through grilling; the thick, flavorful, mouthwatering taste can only be achieved by adding wood and smoke to the barbecue pit.

At “the Jack,” the best barbecue teams and most qualified judges in the country convene for what is considered to be the most prestigious barbecue competition in the world. Ardie Davis, founder of Greasehouse University (where one can earn a Master of Barbecue and Doctor of Barbecue Philosophy, or Ph.B.), has a standing seat at the judges’ table, and has a few tips to help both amateurs and professionals achieve barbecue greatness:

1.    Slow and low and let it go.
While it might only take 15 minutes to grill a mean burger, authentic barbecue can take anywhere from several hours to several days to perfect. But be patient; don’t peek while smoking meat. Each time you open your pit to look at the meat, mop it with sauce or spray it, you let out the heat. When you close the pit, the heat buildup is forced to start all over again.

2.    Get the right cut of meat.
Because of the low heat source and longer cooking time necessary for smoked barbecue, the right choice of meat is crucial but still a matter of individual preference. Grilling is usually ideal for high-end cuts of meat since the high heat quickly sears the outside layers of the meat, locking in the juices. On the other hand, the best smoked barbecue typically comes from slowly cooking less expensive cuts of meat until they are tender and the smoky flavor has fully embodied the meat.

3.    Ditch the crutch.
Tender barbecue is important, but it is the smoky flavor that brings people back for seconds and thirds.  First, wean yourself from insulating the meat from nature’s fire and smoke by wrapping it with heavy duty aluminum foil. Set the meat directly on a rack to get the best flavor and crispy outer shell.

4.    Keep it clean.
Be sure the regularly clean the racks since creosote and grease buildup in your pit can affect the flavor of your meat, and grease fires can incinerate your barbecue. Make pit cleaning a routine that is too important to ignore.

5.    Smoke it easy, but smoke it.
Several types of wood can be used to create smoke and flavor, but choose wisely. Hickory, mesquite and cherry are popular woods to use, but use them in moderation since they will turn meat bitter when used in excess. You can also use other wood products—like wine or whiskey barrels—to add a unique and tantalizing flavor to barbecue.

6.    Season responsibly.
Be sure to season responsibly since excessive seasoning can overpower and undo the magic of fire and smoke flavoring. The best compliment of all is, “This barbecue is so good it doesn’t need any sauce.” If your seasonings overpower the natural flavors of barbecue, why bother? It is best to serve on the side for guests to use as they wish.

7.    Slice, pull or chop?
Finally, presentation matters, but which option should you chose? Each cut of meat can be sliced, pulled or chopped, but general rules of thumbs are practiced by most pitmasters. The butt is usually pulled or chopped. “Pulled” means taken apart by hand or with plastic claws. It has to be tender, or pulling won’t work. “Chopped” means to cleaver the meat to medium or fine texture. Ribs are typically sliced into individual rib portions. Brisket should be sliced across the grain, a nice medium between too thick and too thin. Chicken should be easily broken down and cut into eight serving pieces.

8.    Share your barbecue knowledge.
While the myths of the origins of barbecue are as varied as the styles, sauces and spellings, one thing has remained constant over hundreds—yes, hundreds—of years: the spirit of barbecuing. Barbecuing is a communal event filled with personal pride. Every pitmaster is proud of his or her perfected technique or secret recipe rub, but that knowledge should be shared with others. The evolution of barbecue is centuries old, but it is still far from over. Luckily for everyone, the road to perfection is paved in barbecue sauce.

Thanks to the Annual Jack Daniel’s World Championship Invitational Barbecue for this great info and also the image! You can sread more about their competition here