Infrared Grilling

[sirswank]

Quote, originally posted by Neon Washer Nozzle »

I don't quite understand all I know about gas grilling, but as I understand it the gas burner is used only to heat up the lava rocks and then turned off before the food is added. Its actually the heat from the lava rocks that cooks the food. True or false?

false

you need the burner going all the time. however, if you didn't have the rocks or some other way to even out the heat, all you'd have is a literal ring of fire and only about half the cooking surface gets hot.

i'll use propane if i want ease of cooking, and hardwood charcoal if i'm doing something quality. the cost doesn't justify something that's going to get left out in the rain.

[VR6JetPilot]

3 yr bump
is everyone still using their infrared grills?
i even found this electric smoker.

[Dreizehn]

Yep. I'm using the same infrared I posted about when I created this thread. Used it last week for some NY Strips.

[kenny301]

I picked up a CharBroil RED infrared grill at the end of last summer. It is great for just about anything short of slow cooking stuff. 1" steaks done to medium in eight minutes, burgers done super fast, etc etc. the only thing I haven't tried yet is fish fillets. The only things I have over-done so far were a few sausages one day and a few pork chops another.

[VR6JetPilot]

thanks for the update

i'm ready to replace my old gas grill.....may have to go infrared.

[Papa Dras]

I picked up a CharBroil RED infrared grill at the end of last summer. It is great for just about anything short of slow cooking stuff. 1" steaks done to medium in eight minutes, burgers done super fast, etc etc. the only thing I haven't tried yet is fish fillets. The only things I have over-done so far were a few sausages one day and a few pork chops another.

I love my 3 year old RED and will pick up another when this one bites the dust. It cooks better than any regular grill I've owned.

It is easy to slow cook if you understand the settings- they actually work. We cook fish 2-3 times a week and keep it on foil. Perfect everytime.

[kenny301]

I have the two burner urban compact model so it's hard to do indirect on ribs. Also, with both burners down all the way it was still sitting around 300-350. I should be smoking ribs anyway and they turned out great. I just had to monitor it closely.

[Techun]

Quote, originally posted by Neon Washer Nozzle »

I don't quite understand all I know about gas grilling, but as I understand it the gas burner is used only to heat up the lava rocks and then turned off before the food is added. Its actually the heat from the lava rocks that cooks the food. True or false?

false

you need the burner going all the time. however, if you didn't have the rocks or some other way to even out the heat, all you'd have is a literal ring of fire and only about half the cooking surface gets hot.

i'll use propane if i want ease of cooking, and hardwood charcoal if i'm doing something quality. the cost doesn't justify something that's going to get left out in the rain.

I have never seen a gas grill that makes a "ring of fire". Usually they're long strips of flame that make a pretty even heat, especially since the food is raised 4" off of it.