Ovens and grills are very popular devices that use dry heat to cook food without the need for media such as oil. Of these two methods, barbecue may be an older method, because the man began to barbecue his fish as soon as he learned to make a fire with stones. The oven was invented later, but it may be a more common cooking method today. This article will discuss the differences between the two dry and hot cooking methods.

Before the advent of today's microwave ovens, earth cookers were widely used to heat and cook food. These rooms generate strong heat and cook food in a short time. In Asian culture, they are called Tandoor and are used to make different types of bread and roast chicken. Grills are only a variant of dry heat applications because they involve putting food in a heat source, although usually charcoal, modern grills use gas to provide direct heat in the form of a flame.

If we look at the differences, there are many, from shape, size to location, there are a variety of foods that can be cooked with these two cooking methods. Barbecue grills, whether charcoal or gas, are larger than ovens and are usually placed in the backyard or any other outdoor place so that the smoke produced by barbecue will rise into the atmosphere. On the other hand, ovens, mainly microwave ovens, are smaller and placed in the kitchen.

However, a barbecue requires the food to be placed on a wire mesh, just above the heat source. The oven provides heat to the food from all directions, to heat the food evenly. In some ovens, there is a device that can barbecue food through a unique process, that is, providing heat from the top rather than below, which is the characteristic of barbecue.

In barbecue, dry heat is intense and charred food, not in the oven. In the oven, the heat is just enough to turn the food surface brown, which is why the oven is mainly used to prepare bread, cakes, biscuits, and some vegetables. Meat can also be baked in an oven. However, roast meat is very different from the meat roasted in the oven, because the taste and aroma of roast meat are seeping out from the smoke below. The heat the meat gets from below locks in the juice, creating a taste that is not in the oven. Charring is a feature that only happens on the grill, not in the oven, but it's this charring that makes the meat delicious.

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