As you view Sutter Home & Hearth's wide selection of charcoal and gas barbecues we, keep in mind that there is a significant difference between barbecuing, grilling and smoking. Some grills are better at one or more of these functions than others. The type of outdoor cooking you do may be better suited to a barbecue grill that specializes in one of these methods. Most barbecues are designed to provide a range of temperatures for different types of cooking.
Grilling is typically a high-temperature process. "Hot and fast" is favored by some as a way to sear the outer surface of the food being grilled and is credited with sealing in moisture and natural flavors. Grilling is normally done with no lid or an open lid on the barbecue.

Barbecuing is more of a medium-temperature process. A slower cooking process gives chefs more of an opportunity to impart seasonings. These can come in the guise of sauces, marinades, rubs, steaming liquids and smoke chips. "Low and slow" is the mantra of the barbecue chef. Barbecuing is done with the lid closed.

Smoking is a low-temperature process. True smoking is done over an extended period and at temperatures as low as 150 degrees. Smokers typically are designed with a relatively large distance between the heat source and the cooking surface. An exception is an electric smoker that gives the operator more precise temperature control. Often, when smoking, a combination of wood chunks and liquids are used to impart flavor and retain moisture.