The true beginning to the Art Of Barbecuing is as obscure as attempting to identify a piece of meat after a thorough grilling by the novice. Rumor has it that the French may have begun the process of Barbe-a-quene which means cooking from the beard to the tail. The meat was always covered with a fancy sauce, thus creating the "French Touch".

Others believe the beginnings occurred with the Caribbean Arawak Indians who, in their generosity, taught the Spanish sailors the Art Of Barbecuing. They placed the meat on green wooden sticks over an outdoor fire. They called it Barbacoa, the name of the wooden sticks. Thus possibly began the outdoor aspects of grilling.

According to the American Heritage Dictionary, the term buccaneer corresponds to the word barbecuer. The first recorded use of the French word boucanier was to refer to a person from the islands of Hispaniola and Tortuga . They hunted wild oxen and boars and then cooked the meat in a barbecue frame known, in French, as a boucan. This French word came from an Arawakan or Tupinamba word meaning "a rack, sometimes used for roasting or for storing things, or a rack-like platform supporting an Indian house". The original barbecuers seem to have subsequently adapted a more remunerative way of life, piracy, which accounts for the new meaning given to the word.

After extensively searching for the origin of the word, our own illustrious C. Clark "Smoky" Hale has uncovered the truth behind the word. In all honesty, the truth came to him! You see, Barbecue'n On The Internet had been "live" for about a year when Smoky was contacted by Peter Guanikeyu Torres, President and Council Chief of the Taino Indigenous Nation of the Caribbean and Florida. While most authorities go back to this tribe without any problem, only Smoky was able to obtain the real translation - - - from the great grandson of the Taino Chief himself! Torres translated "barbecue" for Smoky as follows: "Ba from Baba (father) Ra from Yara (place) Bi from Bibi (beginning) Cu from Guacu (the sacred fire) or 'the beginning of the sacred fire father'. He further explained that 'Taino barabicoa' means 'the stick stand with four legs and many sticks of wood on top to place the cooking meat.' He advised that 'Taino Barabicu' means 'the sacred fire pit.'" for more information, see Smoky's Glossary'".

Modern barbecuing possibly came to the United States in the early 1700's during General George Washington's time. Stories of cooking whole animals at large political gatherings abound. The southern influences came in and cooking of the pig became an ideal meat. Thus was born the phrase "going whole hog."

Who has the best barbecue? Fortunately, you get to decide for yourself. Could be Texas, or possibly Memphis. Many would argue that it must be Kansas City. We suggest you try them all and then decide! Each area has a distinctive touch and technique.

C. Clark 'Smoky' Hale, and Barbecue'n On The Internet will assist us in clearing up the many misconceptions about the Fine Art of Barbecue'n! We will look into the mysteries of barbecuing, provide detailed information on various grilling, smoking and barbecue'n aspects of outdoor cooking as well as make suggestions as to the features to look for in purchasing a new grill or barbecue pit (often referred to as a "smoker").

Visit Barbecue'n's "According to Smoky" column, and find a complete glossary of all outdoor cooking terms which can be thrown about casually to impress neighbors and friends alike! After all, not many folks really know the difference between smoking, barbecuing and grilling. Now you can be the expert too!

In Barbecue'n On The Internet's "According to Smoky", you will also find monthly columns by Smoky on other Barbecue'n topics and techniques. For your convenience, we have identified all information within this site supplied by Smoky with the little guy in the hammock!

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Grills
On the right, is a picture of a Wood/Charcoal Burning Grill. The grill is used for outdoor cooking where the meat is placed directly over the fire (heat) and is cooked quickly with frequent turning. Obviously, this is called grilling! We point this out because many folks incorrectly refer to grilling as barbecuing and there is a BIG difference because barbecuing is, as said before, done with indirect heat and takes much longer.

Popular Gas Grills
Gas grills, like wood/charcoal grills cook over direct heat. The differences are two. First, the gas grill derives its heat from gas [propane, butane, natural gas, etc] and lights quickly. Second, since gas grills do not use wood or wood substances for heat, do not give the food the flavor naturally contained in the wood smoke. We offer more information for barbecuers who prefer to cook on a Popular Gas Grill.

To find out more about the woods used for creating different smoke flavors, see our specialty woods.

Water Smokers
The stand alone Water Smoker or Water Pan Smoker is relatively new to the barbecuing scene. It is primarily used by the 'backyard barbecue enthusiast' although many cooking teams will utilize water in their larger competitive and more expensive wood smokers and barbecue pits. It should also be pointed out that many of the regular wood smokers on the market now incorporate this same method in their pits making moist and flavorful tasting meats.

Specifically, how water smokers work is the water is heated to boiling. The water particles then unite with the smoke created from wood chunks which then condenses on the meat in a basting fashion while coating the meat with smoke flavor. The vapor also prevents the temperature in the cooking chamber from rising much over 212 degrees F - - - the boiling point of water.