Bobby Flay is a grill chef. He is not, technically, a barbecue chef — and the distinction in this chapter is the distinction between high direct heat and low indirect smoke.
Real barbecue is a discipline of holding temperature for half a day, of trusting the bark to form on its own clock, of resting the brisket as long as it took to cook.
Bobby Flay runs grills. The chefs in this chapter run smokehouses. The judges, four times, called the difference.