There is a huge difference between barbecuing and smoking wood, but the one thing they have in common is how the meat’s flavor is affected by the type of wood used.

Generally speaking, smoking involves allowing the meat to be exposed to low heat as smoke from smoldering wood becomes impregnated with the taste and smell of the wood.

Grilling is when the meat is cooked over a hotter fire, gas charcoal or wood, usually flavored artificially, or served with its natural flavor.

Those who enjoy unique flavors of barbecue are finding an inexpensive alternative to wood chips and chemical flavor enhancers by using grilling flavor sprays.

Available in most grocery stores, especially during the areas’ grilling season, they come in a wide range of flavors and are healthier than many sauces typically used on barbecued meat. Some of the more popular flavors include mesquite, apple wood and hickory.

Many outdoor chefs get easily discouraged with their grills, whether they use charcoal or gas, because many of the older grills made of cast iron or other metals which do not hold up under outdoor conditions.

No matter how well-cared for the grills are, the materials used typically succumb to the elements after a couple of years of use. The use of stainless steel barbecue grills has changed that attitude as they are better made to handle the rigors of being outdoors.