Had a long discussion on this with a friend earlier as we waited for our food to cook (perfectly) on my Weber gas grill.
Barbecue means many things to many folks. A southern states barbecue is a low, slow, roasting affair. An Argentinian barbecue is direct heat and intense high speed cooking. I grew up on cremated outsides and raw middles on a charcoal grill, I now prefer the control of a gas grill but with the cover down to add the smoke, but I’ll whack it up high and direct heat chicken kebabs or steaks. Or even get the charcoal out for that if I can be bothered.
The sooner we do away with ‘barbecue’ as a term to cover all these techniques the better. And if you’re burning your food on a gas grill, there’s some phrase about workmen and tools that springs to mind.