There is absolutely nothing better than spending an entire day (or weekend) barbequing.  When done right, no food tastes better than barbequed food.  I'll barbeque about anything but I prefer pork.  It just tastes so good when it's barbequed!  By no means do I profess to be an expert at BBQ but I know what I like - and I like BBQ.

First, let's clarify the difference between barbequing and grilling.  Barbeque is achieved by cooking something over low, smoky, heat over a long period of time.  Grilling is generally a high heat process with little smoke.  Most people are grilling in their back yards, not (technically speaking) barbequing.  Grilling is ok too.  For foods like burgers, dogs, vegetables, and pizza (we'll get to that later), grilling is the way to go.  For ribs, roasts, and birds though, you've got to barbeque in order to get that smoky, tender, mouthwatering flavor.

Barbeque doesn't have to take a long time either - but it helps.  Ribs barbequed for two hours still beat ribs cooked in the oven, but if you have the time to stretch that two hours into 4-6 hours you will not be disappointed! The whole idea is to relax and enjoy yourself.  Don't stress out over the length of time, especially if you're just starting out.  Over time you will extend the barbeque times simply because that's what you enjoy.  Normally I would not consider getting up at 4am as being enjoyable, however for barbeque I readily jump out of bed in the wee morning hours.  And enjoy it.

Mmmm... That smoky flavor!  What you really want is that smoky flavor to be infused into whatever you are cooking, right?  Well, to accomplish that you need to use hardwood.  I use a combination of hardwood and hardwood charcoal (briquettes) when I barbeque.  The type of wood that you choose makes a big difference too.  I like maple for pork, alder for chicken and fish, and apple or cherry for beef.  But there are no hard and fast rules that dictate which wood to use with what.  I use a variety of woods and often mix different woods together depending on my mood at the time.  I also use the twiggy branches from herb plants like rosemary and sage.  Since the idea is to generate smoke I will soak chunks of wood (especially the smaller chunks and twigs) in water for a while first.  Even if all you have is a gas grill, you can add soaked hardwood to your fire to give your meat some flavor - even if you're just grilling some burgers.

Don't mess with the barbeque too much.  Once you get your meat cooking, don't be checking on it every five minutes.  Leave it alone.  Let the smoke and the low heat surround and penetrate the meat.  You'll need to add more hardwood as you go, of course, but if possible do not open the top when doing this.  If you have a separate access door for the coals or a separate firebox, you will not need to expose the meat at all.  I've gone twelve hours at a time without looking at the meat.  This skill only comes with experience and practice.  For someone who loves barbeque it is the ultimate test of wills to refrain from opening the barbeque when the meat smells so good.  It took me many years to master this skill.

Use a thermometer.  Not for the meat, but for the barbeque.  I don't like sticking anything into the meat itself because it breaks the "seal" that's been formed around the meat and let's the juices come out.  But you should have a thermometer for your barbeque.  If your 'que doesn't already have one, buy one and drill a hole in the top for it.  The temperature will vary depending on the meat you're cooking and the barbeque itself.  I tend to barbeque most things in the 200 - 225F range.  With a little practice you'll be able to achieve and maintain your desired temperature all day long with little variation.

Drink beer.  I should've mentioned this sooner, but you should drink beer while barbequing.  It's not absolutely necessary but whatever you are cooking will taste better if you drink beer while barbequing.  I'm not sure about all of the scientific reasons for this but just trust me on this one.  Pour yourself a beer - a good one - the low quality American style stuff (Bud, Coors, Miller) doesn't work.  Great Beer = Great Barbeque.  See my diatribe on beer and homebrew  for more details.  Keep your beer close at hand while you are barbequing.