Infrared grills, depending on who you ask are either the perfect solution to modern grilling or completely unusable for anything other than burning food. The truth is different for each cook and deciding whether infrared grilling technology is right for you and your family’s barbeque depends on what your predominantly cook and how you use your barbecue grill.

Initially restaurants were the proving ground for infrared grills. Before infrared grills, a chef would leave a thick slab of cast iron in the oven for several hours while the kitchen was prepping specials and getting ready to open for dinner. After several hours the cast iron griddle would be searing hot.When a customer ordered a perfectly seared steak or tuna, the meat could be quickly laid on the cast iron griddle to sear the outside layer within minutes. Infrared grills were able to duplicate the intensity of direct heat without hours of preparation.

After infrared grills had proven their worth commercially, grill manufacturers began making the grills more versatile for the residential market.

The way a typical BBQ cooks your food is through convection, or hot air. Think about your process: you light the burner, turn all the burners to high then you close the hood and wait.

Conduction style barbeque grills use a conductive medium like lava rocks, briquettes, rods and heavy cooking grates to distribute heat in addition to the heat trapped in the hood.Before infrared grilling was invented, conduction grilling was the only way to cook at temperatures hotter than eight hundred degrees, which is considered the minimum for searing.

Infrared heat is perfect for cooking because the heat is the direct heat generated by the flame, not heat limited by the tolerance of the medium.Instead of finding a way to transfer the heat to air, oil, iron, etc, radiant grills allow the heat from the fire to cook the food.

However, turn on an infrared burner and the heat at the grilling surface will be over one thousand degrees in about sixty seconds without closing the hood. Most infrared gas grills will reach fourteen hundred degrees within three minutes.

When a barbeque grill uses lava rocks, briquettes or some conductive material to transfer heat the flavor dripping out of your food will actually flare up and cause serious inconsistencies in the distribution of heat. It also makes the grill filthy dirty and difficult to clean. The conduction that creates heat at the grilling surface will be hotter than the convectional heat surrounding the food making it easy to miscalculate time and burn the outside of your food.

When your food is placed on an infrared grill the heat will sear the outside layer of the food within a minute. Flip the steak (burger, filet, etc) and sear the other side and within two minutes, your food is “seared”. The outer layer has been sealed and will not lose moisture. Notice infrared grills all have cooking grates with a concave shape. The concave groove in the cooking grids is meant to hold any moisture that drips out of the food in the first few minutes while searing is sealing the surface of your steak. The moisture is stuck on the grate and is vaporized by the heat to re-enter the food as smoke.

Criticisms of infrared technology are usually made by people who have not used an infrared grill. In theory a lot more heat should make it easy to burn the food. My first steak cooked on an infrared grill looked perfect until I cut it open and discovered the inside was completely raw.Within ten minutes the steaks were medium and tasted perfect – juicy like they were raw.An additional point to remember is that when the intense heat sears the outside of the food so no moisture can drip out, the seal also prevents your food from absorbing any fumes or gas residue.

An added benefit of infrared grilling is clean-up. There are no barbeque heat shields or flavorizer plates hanging between the cooking grates and the gas burner. Infrared grills have no need for a plate to distribute heat nor a tray that deflects dripping grease off the burner. The clean design of the infrared system guarantees it will keep cooking great flavor for many years.

The other hidden benefit is related to igniting the grill. Ignitor electrodes on most conduction and convectional barbeques go bad within the first year.

As with anything, the technology will be more expensive than simpler designs of traditional barbeques. Most people realize that they are sacrificing flavor for convenience when they move from using charcoal to using gas barbecues.

Visit Mywolfbook.com – sexy girls – hot guys – Meeting people online.