Hey BBQ lovers!

BBQ is not just a single technique — it’s a global language of fire, smoke, and flavor. Every culture has its own way of turning meat into an experience, based on different heat sources, timing, and temperature control.

From slow cooking to direct flame grilling, BBQ techniques create completely different results using the same ingredients.

Here are some of the most iconic BBQ techniques from around the world.

Big Green Egg- Kamado Style Cooking

Inspired by the ancient Japanese kamado — a traditional clay cooking vessel used for centuries across Asia — kamado-style cooking is rooted in a rich culinary heritage centred around wood- and charcoal-fired cooking. Originally developed as an earthen stove for preparing rice and everyday meals, the kamado evolved over generations into a highly efficient ceramic cooker valued for its exceptional heat and moisture retention. Modern kamado grills, such as the Big Green Egg, continue this tradition by combining time-honoured cooking methods with contemporary ceramic craftsmanship.

The Big Green Egg is one of the most versatile tools for mastering a wide range of cooking styles and techniques. Beyond grilling, it is ideal for baking, smoking, steaming, and slow cooking, offering endless possibilities — from baking pizza to smoking fish and much more. Its precise temperature control allows for everything from gentle low-and-slow cooking to intense high-heat searing.

Asado 

Asado is the ultimate fire ritual. Rooted in the traditions of the South American gauchos — the legendary horsemen and cattle herders of Argentina and Uruguay — asado began as a communal way of cooking meat over open fires in the countryside. Over time, it evolved into a cultural tradition centred around gathering, hospitality, and the art of cooking with fire. Meat is cooked slowly over open flames or charcoal, usually on a large grill (parrilla), with emphasis on time, patience, and simplicity. Salt is often the only seasoning, allowing the fire itself to define the final flavour.

American Low & Slow BBQ

A technique built on time and smoke. Brisket, ribs, and pulled pork are cooked for many hours at low temperatures, allowing the connective tissues to break down and transform into incredible tenderness and deep, smoky flavor.

Classic BBQ Style

The most direct and fast BBQ method, where food is placed directly over the flame. Ideal for steaks, burgers, and vegetables, it delivers a bold crust and a clean, intense grilled flavor.

Because BBQ is not one technique, it’s hundreds of ways to honor fire.