21.05.25
Two Different Techniques
Grilling and barbecuing are often used interchangeably, but they’re two very different ways to cook over fire. This guide explores what sets them apart, from direct high-heat grilling to low and slow barbecuing, and how each method brings its own flavour and experience to your Kadai.
At Kadai, cooking over fire is about more than just technique, it's about knowing your materials, using the right tools, and embracing the methods that turn good food into something to gather around. One of the most common questions we get is: what is the difference between grilling and barbecuing? While the two are often used interchangeably, especially here in the UK, they are, in fact, quite different methods of cooking.
The secret to understanding grilling vs barbecuing? It’s all in the heat and time.
Grilling: Fast, Direct, and Charred
Grilling is the method most people imagine when they think of a barbecue. It's quick, hot, and great for everything from steaks and burgers to vegetables and fish. Food is placed directly over the coals on the grill, often at high temperatures, typically upwards of 230C (450F).
On a Kadai, grilling comes into its own thanks to the wide, open design of the bowl. Whether you're cooking directly on the Holi Grill or using grill trays for more delicate ingredients, you get that immediate connection to flame and heat. Turning meat regularly on the grill allows the outside to cool slightly between bursts of heat, ensuring it cooks through evenly while building a caramelised crust that's full of smoky, complex flavour.
Grilling is perfect for quick meals, weeknight cook-ups, or sociable evenings where food is cooked and eaten as it's ready.
Barbecuing: Low, Slow and Full of Flavour
Barbecuing, in the traditional sense, is something else entirely. It's not about speed, it's about control, patience, and flavour development over time. True barbecuing uses low, indirect heat, often between 95C and 120C (200F & 250F), to slowly break down tougher cuts of meat, delivering tenderness and deep, smoky character.
This is where the Kadai really shows its versatility. By creating heat zones in your fire bowl, pushing coals to one side, you can cook with indirect heat for hours. Accessories like the Kadai Lid, Tripod Roaster, or Asado Cross are ideal for barbecuing, helping lock in moisture while the gentle heat does the hard work.
The result? Meat that's pull-apart tender, vegetables rich in natural sugars, and dishes that have taken on the subtle flavour of the fire itself.
What About Smoking?
Smoking is a natural extension of barbecuing and another method in the live-fire cooking toolkit. It introduces wood smoke into the cooking environment, flavouring food with subtle, aromatic notes depending on the type of hardwood used, such as cherry, oak, or hickory.
Using a Smoker Box and closing the Kadai Lid creates the perfect enclosed space for gentle smoking. The key is low, steady heat and smoke that's blueish in colour. If it turns white, your wood is burning, not smouldering and the flavour will become bitter. Done properly, smoking adds a whole new dimension to barbecue dishes.
So, Is Grilling the Same as Barbecuing?
Not quite. Grilling is fast, direct, and high-heat, great for quick meals and building a rich crust. Barbecuing is slow, indirect, and low-temperature, perfect for transforming tougher ingredients into something deeply flavourful and tender. And smoking is all about aroma, complexity, and patience.
Each method has its place in the Kadai live-fire cooking experience. The beauty of the firebowl is that you can do all three. Whether you're searing steaks over hot coals or slow-cooking a lamb joint with a gentle heat, the joy lies in experimenting, adapting, and enjoying the process.
