I grew up in Europe. Cold smoking is their (our?) thing. Hot smoking (bbq-ing) not so much.
Chinese bbq pig or Filipino Lechon pig are roasted not smoked. Is still bbq if roasted over coals, but how many places do that?

If you want to give credit to someone give it to the natives. They perfected alder hot smoked salmon.
And ofcourse our fellow Canadians of central/south American origin. 

Hamburger? That's not bbq.