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A barbeque smoker differs from a conventional, grilling barbeque in that fuel, typically charcoal is burnt in a firebox to create heat, but is accompanied by dampened, flavoured wood chips or herbs. This generates heated, flavoured smoke, which is carried to a separate cooking chamber where it is used to cook meat. The concept behind barbeques of this type, therefore, is slow cooking, using low, moist heat. Indeed, the temperature in barbeque smoker is typically between 90° and 110°C, such that much of the moisture in meat is retained, making it very difficult to overcook. Smoker barbeques do, of course, require much longer cooking times - typically 2 or 3 hours - than conventional charcoal, or gas, barbeques.

Charcoal grill barbeques, on the other hand, are the traditional type, and involve the burning of charcoal briquettes - usually assisted, initially, by a fluid accelerant of some kind - beneath a grill. The grill, itself, can be coated with vegetable oil - to prevent food sticking, and to make it easier to clean - and the charcoal can be flavoured to create a unique, smoky aroma and flavour.

Gas BBQs, as another alternative, typically operate via bottled propane gas - or natural gas, from a domestic supply, if a convenient outlet exists, or can be created - and offer high temperatures and an even distribution of heat. Natural gas burns slightly hotter than propane, so cooking times may be slightly reduced, but the difference is only marginal. Cleaning is straightforward, and some gas barbeques also offer partial self-cleaning, akin to that found in domestic ovens.

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