Grill-roasting and barbecuing both use the cover to trap heat inside the grill and create an oven-like cooking environment. These methods rely on moderate heat applied over an extended period of time to cook large pieces of meat. The difference between the two methods is in the details. While grill-roasting is used with meats or poultry that are naturally tender and takes them to the point of just cooked through, barbecuing works best with cuts that are tough and fatty to begin with and transforms them into fork-tender meats. Another difference is the smoky flavor that is a trademark of barbecuing (not grill-roasting) and usually achieved by using wood chips. In this lesson, we’ll cover techniques for grill-roasting and barbecuing and review how to set up a grill for both methods.