For our discussion, we will consider barbecue as the process of slow smoking meat for several hours. Barbecue is not putting hot dogs or hamburgers on a grill and cooking quickly. Although I am a big fan of ‘grilling’ steaks, burgers and brats, this would be considered grilling to the barbecue purist. The term most often used by barbecue purists is cooking ‘low and slow’. Grilling steaks and burgers, the typical temperatures are 300 degrees and up (much higher for searing steaks). The optimal temperature for smoking is in the 225-250 degree range.