The most burning question of our times. Infrared Grills.

[Rubycon]

That's one of the advantages of infrared. No flare up.

I think it can and will as there still is a flame and a superheated area close to the burner plates. Broiling steaks will do the same thing. The oil pops and you get brief flames, etc.

A brisk airflow across the top of the steaks can stop that but it also cools too much. Some people love the flavor from the drippings burning off but if the flames touch the meat too much it gets singed which (to me) is disgusting.

 

[PsiStar]

I don't know about the claimed quicker time (paraphrased). If I am doing only a couple of burgers a gas grill gets up to temp quick & cook time is quick. I use the 7/7/7/7 with a timer. 7 to warm, 7 on side 1, 7 for side 2, 7 to burn off ... not saying that I am a gourmet.

For more people these grills sound like a good idea tho.

 

[Evadman]

My grill has 2 infrared burners and 5 regular ones. I can't tell the difference of food cooked on a infrared burner or the regular ones.

 

[MagnusTheBrewer]

As a Chef, I don't care for them for two reasons. First, every model I have ever seen is hell to clean. Second, they are so fast that when cooking for a large number, the last portions get over done just trying to get them all turned. That wouldn't matter as much for the backyard but the cleaning issue is still a problem. It probably comes down to personal taste and what you get used to using.

 

[seepy83]

Interesting, I had not read about that.
Char-Broil seems to be the leader in infrared grills. How well does yours work?

Overall, Im happy I got it. I like it a whole lot more than the traditional propane grills, but not as much as I like cooking with charcoal.

I've found it very easy to clean. I use a wire brush to get the grills clean. Any drippings fall right onto the U, and I just turn the grill on as high as possible to burn off what's in there. The next day (or a few hours later when it cools), you can just take the U out and dump the ash then wipe it down with a wet cloth.

I've only had mine for a year now, and don't use it over the winter, so I can't say that I've put in a ton of hours cooking on it. Last summer, I just did typical grilling (Steaks, Chicken, Veggies, Burgers, Dogs, Keilbasa), but I want to expand on that once it warms up outside. I've heard they can do a pretty good smoke (if you get wood chips for it), and there's a rotisserie attachment...so that's what I'll be trying in a few weeks.

 

[0roo0roo]

sounds like they rebranded the oven

 

[TridenT]

Idk why, but when I read the thread title I was like, "Infrared grills? How the fuck does that work on a car? Is it just invisible to the normal eye?! Are they looking at the heat at the grill?! WTF IS THIS SHIT?!" Then I read some of the thread.

 

[techs]

Idk why, but when I read the thread title I was like, "Infrared grills? How the fuck does that work on a car? Is it just invisible to the normal eye?! Are they looking at the heat at the grill?! WTF IS THIS SHIT?!" Then I read some of the thread.

Buy the safest car on the road.
It says Dodge right on the front.

 

[PsiStar]

As a Chef, ...

I thought all chefs preferred charcoal anyway.

 

[techs]

I thought all chefs preferred charcoal anyway.

From what I have been reading, many restaurants have infrared grills. TEC is a big name in the infrared industry. You can read about them here:
http://www.tecinfrared.com/searmaster_ii.php

The advantage of infrared is they get way hotter than gas. So you can get that niced seared flavor and look.