Dry- any cooking technique were the heat is transferred to the food item without using any texture.
Moist- Cooking with moisture, whether it is steam, water, stock, wine or some liquid.
erence between barbecuing and grilling,” says Hueston. “When you barbecue you are cooking with a slow circumvented unit of hot air with the lid closed. Grilling is done with the lid up and you're cooking with direct heat on the bottom, instead of all around the sourc