Barbecue techniques vary widely, but two common methods are direct grilling and indirect grilling. In direct grilling, food is cooked over high heat directly above the flame, making it ideal for quick-cooking items like burgers and hot dogs. This method creates a nice sear and enhances flavor through caramelization. Indirect grilling involves cooking food away from the heat source, often using a covered grill. This technique is suitable for larger cuts of meat, such as brisket or ribs, allowing them to cook slowly and evenly. It helps retain moisture and develop rich flavors through smoke absorption.