You can call it whatever you want, but similarly I can call it whatever I want. I live in Australia - believe me, these are definitely barbecues.
Those are grills. In my circle Grill=gas, BBQ=wood or charcoal.
You can fake a BBQ on a grill if you burn up some wood chips, but you can tell.
Why do you think anyone is arguing with you? As I said, many people here call those barbecues, too. It’s okay, relax, nobody is telling anyone what words to use. I’m explaining the differences in American terminology because I thought you were interested in how people use the word. Likewise, MaltLiquor’s post is interesting to me, as that’s one distinction I haven’t heard.
Huh. BBQ is a type of flavoring to me. It’s added as you grill the meat.
Yeah, that’s the one use of the word that actually does annoy me. I’ve been disappointed at a couple of restaurants that serve “BBQ ribs” or “BBQ pork,” only to get something that’s been oven braised and just doused in barbecue sauce. I’m much more careful these days and know what questions to ask when I’m at an establishment that seems like it might be using the word BBQ in this way.
No. But I live alone and rarely even use my oven. If there were more here, I might be tempted to do “real” cooking more often.
I think broiling (well, and frying) is pretty much the only way I haven’t tried making chicken yet. The only time I use my broiler is for salmon fillets. (I have tried using it to brown potatoes in Shepard’s Pie-type dishes, but it never seems to come out right.)
Speaking of broilers, has anyone ever tried using it with the oven door closed? (My range says to keep it open slightly when broiling.)
And as for broiler vs. grill vs. barbecue, I go by:
Broiler - inside an oven
Grill - uses electricity (as in, for example, “George Foreman grill”)
Barbecue - uses charcoal or propane
I use the broiler for fish, chicken, steaks, vegetables… whatever.
Use foil with slits cut in for the holes, and a layer of foil in the catch part.
This sounds like one of those commercials that shows how ineptly you are doing something simple and need to buy the advertised gadget to make your life oh so much easier and avoid all this hassle.
^ This. Easy peasy.
We primarily use the broiler for garlic bread but occasionally put steaks or chops on the broiler pan. Not using it at all now becuase the gas had to be shut off due to a leak inside the oven somewhere.
Only for cheese toast, or very close kin to it. There might also be garlic, onions, tomatoes, or various herbs involved, but basically cheese toast.
NEVER…That’s what a BBQ Grill is for. 
Last time I used a Broiler, I tried to make Steak….it made FIRE! :eek:
We use a broiler pan about a third of the time for steaks etc (otherwise a fry pan or a outdoor grill). It feels like it’s a lower-fat option.
As far as cleaning, add about a cup of water to the bottom of the pan before you start - it catches the drippings so they don’t fall into a hot pan and make your kitchen smokey. Also keep the oven door open! We have a broiler pan with wire grids, so that’s a lot easier to clean than one with just grooves and slots.
I have found the broiler is the best way to cook marinaded pork loins. I preheat the oven with a La Creuset enameled cast iron skillet to 400 degrees. When the skillet is hot, I add the pork loin, and turn on the broiler and broil until it starts to brown. Then I flip it and brown the other side, check the temp with an instant read thermometer, and pull it when it reaches 160 degrees. Let it rest in foil for 15 minutes, then slice against the grain.
Turns out moist and flavorful every time.
Very few people can fool L3Tsp3K_running_coach, yeah!
You are arguing with him. 
You’re saying “ascenray is right,” and means that other opinions are wrong, and you say you use the words precisely, implying that any other usage is mere slang. But other dialects of English don’t use the words grill, broil and barbecue in the same way people in the US do.
What’s confusing about the difference, though, is that the broiler shown on the links in this thread doesn’t quite match up to anything I’ve seen in the UK. Our grills are always the top of the oven - if there is one at all - or they might be separate and in their own section over the hob (I’m not sure what a hob is in the US - a stovetop, maybe? The bit where you cook with saucepans) and they don’t look like the broiler pan in the pictures. They’re similar, but not quite the same.
Salmon. Pork ribs. Sometimes a burger.
Love the broiler.
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Yes. But not for cheese toast or steaks. So “other.”
Insert joke about broiling zombies here.
Easy way to help keep things clean - cover the bottom of the broiler pan with aluminum foil. Discard after cooking, no clean up required. The top needs some, but it is seldom a big problem.