An Infrared Grill In San Diego!
An infrared grill is a gas grill that optionally uses infrared technology as the primary heat source or as an optional burner. An infrared grill is so hot that it can cook and caramelize the outside of your steak while the inside is still cool or just slightly warmed. The infrared grill is one of the hottest new things in outdoor cooking, and I mean hottest!
An Infrared grill is a newer type of grill that bears a burner with ceramic tiles. Cleaning an infrared grill is as easy as turning the temperature up to high and letting it burn. An infrared grill is a cooking grill that uses infrared heat instead of a gas-fueled fire to cook meat or other foods. Grilling using an infrared grill is very close to the oldest cooking method, an open fire.
The infrared grill is an excellent choice for burgers and steaks that require direct high heat but for brisket, or anything that calls for a low and slow, indirect heat method, or to be smoked, you have a bit of a challenge.
Gas and charcoal grills cook primarily though convection. As the air in the grill is continually heated by the burning charcoal or the gas flame, the air rises and circulates around the food on the grill’s grate, causing the food to cook. This constant flow of air
can also dry food out.
An infrared grill, instead of relying on hot air to transfer heat to food, uses an electric or gas element to heat a solid surface, which then radiates, or emits, far infrared waves directly into the food that sits on the grill’s grate. The heating element also heats the air in the grill, creating some convection, but less air is circulated and therefore the food retains more moisture during cooking. With their higher temperatures, infrared grills can also cook food faster than standard grills.
Early infrared grills manufactured for commercial use were equipped with bare ceramic heating surfaces, which created a large amount of convection and could be finicky and difficult to clean. Many of the newer infrared grill models feature designs that layer ceramic or metal heating surfaces with glass plates that direct air flow away from the food and provide high-temperature, evenly diffused infrared heat, which proponents say results in more even cooking than grills that rely entirely on convection. Read more here.
The flavors in food that is cooked on an infrared grill are dramatically increased and because it heats at a quicker rate, the shrinkage and dryness of meats are significantly reduced.
Infrared heating technology has been around for quite some time, but more recently is has begun to be utilized in cooking grills. The way they work is by taking a normal grill, with flames on the bottom and cooking grates on top, and placing an infrared element in between them. This allows the heat to be much more controlled and evenly distributed, which some believe is a great benefit when it comes to cooking. There are people are argue against the use of infrared grills as well. Let’s explore the arguments from both sides of the fence.
The Top 5 Infrared Grilling Pros
1. Energy Efficient
Fewer ignitions are needed to light and heat an infrared grill as compared to a gas or charcoal grill. Less of the fuel is used as well because the infrared aids in the heating process. This makes them much more energy efficient than other traditional grills.
2. Standardized Heating Surface
The infrared element in the grill allows for a completely even cooking temperature. A uniform cooking temperature makes grilling meat and other food to perfection much easier. See more here.
Because most cooking techniques do not involve infrared waves, tips on using the relatively new infrared grill can help you cook meats and vegetables to perfection.
Infrared grills are relatively new to the outdoor appliance market. They maximize flavor, energy and convenience by using an infrared cooking system as opposed to the convection system traditional gas grills use. Infrared grilling does not disturb the moisture boundary that surrounds all food, allowing it to retain up to 35 percent more moisture. Infrared systems use a layer of heat between the grates and the flame. This radiates heat into the food, cooking it more efficiently.
Creating the perfect combination of burners, infrared technology and heat elements will help you become the neighborhood’s best grillmaster. The three most effective options are ceramic briquettes, an infrared searing zone and an infrared rotisserie. Ceramic briquettes use a lower temperature, keep heat for a long time and evenly distribute it.
Unlike traditional grills, infrared grills use direct heat to cook your food. This means no waiting around for the grill to heat up and calculating for temperature fluctuations. Once the gas is on and up to the temperature you need, you’re good to go. Direct cooking cuts down your cook time and you won’t have to deal with the hassle of wind interference with your flames. Check full article here.
The Proper Infrared Grill Can Make Grilling An Everyday Occurrence
An infrared grill is typically able to cook faster than a traditional cooking stove as it emits heat at much higher temperatures. One of the many benefits of your infrared grill is being able to use it for traditional grilling methods, but with more control. The grates of an infrared grill are made of stainless steel or, in some cases, cast iron.
An infrared grill is a radiant gas grill that uses the heat of infrared energy, instead of a direct flame, to cook food rapidly and evenly. Most of the cooking grates in an infrared grill are concave in shape. Advantages of an infrared grill are clean, compact and multipurpose when cooking in the family, reach us here: (888) 556-8121 for more ideas.