Low N Slow Smoked BBQ
Often called Smoking, this form of BBQ is cooking at a low temperature over a long period of time, it can be done on any fuel you like despite what the purists might say. The hardest part is keeping the temperatures low.
Typically, the US style of Low N Slow BBQ is cooked over Wood or Charcoal.
You need a fire that produces very little smoke, what some people call a “Thin Blue Smoke”. The smoke is applied to the meat over a long time. Avoid thick white or grey smoke it will deposit bitter creosote on your food.
Each Smoker or BBQ has its own temperature control methods, and the cooking methods change from device to device.
Its not even necessary to use a BBQ or Smoker, Attaching the food to sticks placed at a distance to an open fire will produce the environment you need for Low N Slow, this makes it probably the oldest form of sophisticated cooking (aside from just chucking the animal in a fire and coming back later).
Usually, this form of BBQ aims to take a tough cut of meat from the front end of the animal and turn it into something soft and luscious by breaking down the tough collagen and converting it into unctuous gelatine within the meat fibres, add smoke to this and you have heaven!
Of course, the Low N Slow method is only a tool and it can be used to create a number of stunning dishes.