[Updated 7.29.25]

Grilling vs. BBQ vs. Smoking: What’s the Difference & When to Use Each?

When it comes to outdoor cooking, terms like grilling, barbecuing, and smoking often get mixed up. While they’re all delicious methods to prepare chicken, each has a unique process and purpose. Understanding the differences can help you bring out the best in your Springer Mountain Farms chicken—whether you're after crispy skin, juicy meat, or deep, smoky flavor.

Let’s break down the techniques, when to use them, and how to make the most of each method.

🔥 Grilling: Hot, Fast & Flavorful

Grilling is the most common and beginner-friendly outdoor cooking method. It uses direct, high heat to sear food quickly, locking in juices and giving chicken that crave-worthy char.

Grilling Basics:

• Temperature: 400°F to 550°F

• Cooking Time: 5–15 minutes

• Heat Source: Gas, charcoal, or hardwood chunks

• Best For:

  • Springer Mountain Farms boneless skinless chicken breasts

  • Chicken tenderloins or skewers

  • Chicken drumsticks and boneless skinless chicken thighs (with extra care for even cooking)

Why Choose Grilling?

It’s perfect for quick meals and weeknight dinners. With the right marinade or dry rub, you’ll get incredible flavor in no time.

Pro Grilling Tips:

• Preheat the grill thoroughly to prevent sticking.

• Oil the grates and your chicken lightly.

• Flip only once for optimal caramelization.

Grilling Recipe Inspiration: Huli Huli Grilled Chicken and Cajun Grilled Chicken

🍗 Barbecuing: Low & Slow Chicken Perfection

Barbecuing is all about indirect heat over time. It’s the technique for when you want super juicy, fall-apart chicken with rich, infused flavor—especially when cooked bone-in.

BBQ Basics:

• Temperature: 225°F to 275°F

• Cooking Time: 1.5–4 hours, depending on cut

• Heat Source: Charcoal with wood chunks or hardwood pellets

• Best For:

  • Whole Springer Mountain Farms chickens

  • Bone-in chicken thighs or split breasts

  • Chicken leg quarters

Why Choose BBQ?

Barbecue gives you a depth of flavor that quick grilling can’t match. As the chicken cooks slowly, the fat renders and the meat stays moist.

Pro BBQ Tips:

• Use a water pan in your grill or smoker to retain moisture.

• Apply a dry rub at least 30 minutes before cooking.

• Wrap in foil if skin starts to over-brown before reaching temperature.

BBQ Recipe Inspiration: Beer Can Chicken with Buttery Veggie Pasta

🌫️ Smoking: Deep, Delicious Flavor

Smoking is an artful technique where flavor comes from both time and wood. It uses low heat and smoldering wood to slowly cook chicken while infusing it with rich, smoky notes.

Smoking Basics:

• Hot Smoking Temperature: 200°F to 250°F

• Cooking Time: 2–5 hours

• Heat Source: Hardwood chunks like applewood, cherry, or hickory

• Best For:

  • Springer Mountain Farms whole chickens

  • Bone-in thighs and drumsticks

  • Chicken wings and leg quarters

Why Choose Smoking?

Smoking creates tender, juicy chicken with a complex flavor profile and crispy skin. It’s great for special occasions, weekend meals, or anytime you want to go all in on flavor.

Pro Smoking Tips:

• Keep the smoker lid closed to maintain temperature and smoke flow.

• Choose milder woods like applewood for subtle flavor, or hickory for bolder taste.

• Always smoke to internal temp (165°F for chicken), not by time alone.

Smoking Recipe Inspiration: Smoked Pulled Chicken Sliders

🧂 Choosing the Right Method for Your Chicken

Not sure which method to use for your next chicken dinner? Use this quick comparison: