How to Choose the Right BBQ Method for Every Cook

Grill It or Smoke It? 

You’re standing at the grill, tongs in one hand, seasoned meat in the other—and one big question on your mind: Should I grill it or smoke it?

If you're new to BBQ, this choice can feel intimidating. But don't worry—we’re here to help you conquer the cook with confidence. Whether you're searing steaks for dinner or prepping a pork shoulder for a weekend feast, this guide will help you make the right call, every time.

What’s the Difference?

• Grilling is all about high heat and fast cook times—think burgers, chicken breasts, and kabobs.
• Smoking uses low and slow heat to transform tough cuts into tender, flavor-packed masterpieces—like brisket or ribs.

Tools of the Trade: Grilling vs. Smoking

You wouldn’t use a hammer to tighten a bolt—and you shouldn’t treat a steak like a pork butt. Let’s break down what you need for each cooking style.

Grilling Gear (Hot & Fast)

Smoking Gear (Low & Slow)

How Proteins React to Grilling vs. Smoking

Every protein has its own personality. Here's how to match your method to your meat.

Meats Best for Grilling

• Steak: High heat = caramelized crust and juicy interior
• Chicken Breasts/Thighs: Quick, lean, and flavorful with a simple rub
• Pork Chops: Bone-in or boneless cook beautifully over direct heat
• Kabobs: Bite-sized cuts cook evenly and fast
• Fish/Seafood: Grills quickly and benefits from a light char
  
  

Meats Best for Smoking

• Brisket: Needs hours to break down connective tissue
• Pork Butt: Transforms into tender pulled pork over 8+ hours
• Ribs: Benefit from slow rendering of fat and smoke infusion
• Whole Chicken: Juicy results and a smoke-kissed skin
• Beef Short Ribs: Rich flavor and melt-in-your-mouth texture when smoked
  
  

How to Decide: Grill or Smoke?

Use this decision-making flow:

• Time Available
  • < 30 minutes? GRILL
  • 3+ hours? SMOKE
• Cut of Meat
  • Lean, tender cut?  GRILL
  • Tough, collagen-heavy cut?  SMOKE

• Desired Flavor
  • Quick char and crust?  GRILL
  • Deep, layered smoke flavor?  SMOKE

• Occasion
  • Weeknight dinner?  GRILL
  • Weekend BBQ or celebration?  SMOKE
    
    

3 Easy Grilled Recipes for Beginners

1. Desert Gold Chicken Breast

• Rub: Big Poppa’s Desert Gold
• Grill over medium-high for 6–8 min per side
• Finish with a light glaze with your favorite side dish

2. Grilled Pork Steak Kebabs

• Use cubed pork steak, seasoned with Sweet Money and Sweet Money Hot
• Alternate with onions, bell peppers, and pineapple
• Grill over medium heat, turning every few minutes until done

3. Lemon Garlic Halibut with Desert Gold

• Coat halibut with olive oil and Desert Gold Rub
• Grill 3–4 min per side until flaky
• Serve with charred lemon wedges
  
  

 

3 Beginner-Friendly Smoked Recipes

1. Competition-Style Baby Back Ribs

• Rub: Sweet Money + Granny's Sauce
• Smoke at 250°F using fruitwood for 5–6 hours
• Wrap with brown sugar and butter, finish with your favorite BBQ sauce
  

2. Smoked Pork Butt with Pork Prod Injection

• Inject with Pork Prod, coat in Sweet Money Hot
• Smoke at 225°F for 10–12 hours until it hits 203°F internal
• Rest, shred, and serve with buns or tacos
  
  

3. Brisket Flat with Comp Brisket & Steak

• Rub: Comp Brisket & Steak and a light layer of Little Louie’s 
• Smoke at 250°F for 8–10 hours
• Wrap in butcher paper when it stalls around 165°F, finish to 203°F
  
  

When to Grill vs. Smoke Cheat Sheet

✅ = Best Fit | 👎 = Not Ideal | 👌 = Works with adjustments

You don’t have to choose one over the other—great BBQ is about understanding your tools, your ingredients, and your flavor goals. The first time you pull juicy ribs off a smoker or nail a perfect reverse-seared steak, you’ll realize: this is your new superpower.

Remember, BBQ isn’t about being perfect. It’s about getting better every cook—and having a damn good time doing it.

 

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FAQ: Grilling vs. Smoking for First-Time Cooks

1. Can I grill on a smoker or smoke on a grill?

Yes! Some smokers (like pellet grills) can reach high temps for grilling. Charcoal grills can smoke using the 2-zone method and wood chunks.

2. What’s the best protein to start smoking?

Pork butt—it’s forgiving, flavorful, and hard to mess up. Chicken is also beginner-friendly.

3. How do I know when meat is done?

Use a thermometer! Internal temp is your best friend.

• Chicken: 165°F
• Pork butt: 203°F
• Steak: 130–145°F depending on doneness
  
  

4. How do I avoid dry meat when smoking?

Cook low and slow, spritz with apple juice or broth, and wrap during the stall (usually around 165°F).

5. What rub should I start with?

Try Sweet Money for pork and chicken, Cash Cow for brisket, and Desert Gold for fish or lighter fare. They're all Big Poppa team favorites for a reason!