They both involve fire.
They both create smoky flavors.
But grilled and tandoori BBQ are not the same.
At Barbeque Alley, understanding this difference is key to appreciating the craft behind every dish. Let’s break it down.
Grilled BBQ
Cooked over open flames or charcoal
Direct heat from below
Exposed to smoke and flare-ups
This method creates visible grill marks and a slightly sharper char profile.
Tandoori BBQ
Cooked inside a clay oven (tandoor)
Heat surrounds the food from all sides
Extremely high, enclosed temperature
This produces intense, even cooking with a signature smoky depth.
Grilling is open and interactive — the chef controls flipping, positioning, and flame exposure constantly.
Tandoori cooking is enclosed.
The sealed clay oven:
Locks in heat
Retains moisture
Circulates smoky air naturally
That’s why tandoori dishes often feel juicier inside.
Grilled BBQ marinades are often:
Oil-based
Spice-forward
Designed for surface caramelization
Tandoori marinades are typically:
Yogurt-based
Creamier
Built for deep penetration under intense heat
This difference changes both flavor and texture.
Grilled BBQ
Crisp edges
Defined char lines
Slightly firmer exterior
Tandoori BBQ
Even browning
Smoky crust
Soft, juicy center
Both deliver contrast — just in different ways.
Grilling produces:
Direct flame-kissed smokiness
Occasional caramelized flare-up flavors
Tandoor cooking produces:
Deep, earthy smoke
Clay-enhanced aroma
Subtle, enveloping flavor
The smoke in tandoori BBQ feels infused rather than layered on top.
Neither. They’re simply different experiences.
Want bold char and crisp edges? → Go Grilled.
Want juicy depth and clay-oven smokiness? → Choose Tandoori.
At Barbeque Alley, we celebrate both — because true BBQ isn’t about choosing sides.
It’s about mastering the flame in every form.