Which grilling technique is commonly used for cooking meats directly over the heat source?

The technique of direct grilling involves cooking foods directly over the heat source, which allows for fast cooking and the development of those desirable grill marks and charred flavors. This method is particularly effective for thinner cuts of meat, vegetables, and items that benefit from quick cooking times. The direct exposure to high heat helps to sear the surface of the meat, which can enhance the flavor and create appealing textures.

In contrast, indirect grilling involves placing food away from the heat source, allowing for slower cooking, often useful for larger cuts of meat that require more time to cook through without burning on the outside. Barbecuing is a slow cooking method, usually using smoke and low heat over several hours to tenderize tougher cuts of meat. Smoking involves cooking food at low temperatures with smoke from wood or other materials for flavor, which is distinct from the high heat associated with direct grilling.