Agreed, I was only addressing the part about collagen breakdown. Pressure cooking makes most sense when you don't change the medium of cooking, as you say, boil

Agreed, I was only addressing the part about collagen breakdown. Pressure cooking makes most sense when you don't change the medium of cooking, as you say, boiling bbq doesn't make much sense. Otherwise the principal is the same, apply pressure to prevent water from turning to vapor. When boiling a stew, this lets water reach higher temperatures without evaporating (breaks down collagen faster), in air convection it prevents moisture from evaporating and cooling/drying the food.