Sunday, July 17, 2011

Constituents of Infrared Grilling

We’ve known about gas grills and charcoal grills for as long as we can remember. It’s always been one or the other, and most people are pretty passionate about their preferred method. Add a new form of grilling into the mix, that has been winning fans both from the professional community, as well as home grill masters, and you may have gas and charcoal fans becoming converts. The method is infrared grilling, and you’ve probably heard of it, if grilled foods are your thing.
            Until quite recently, infrared grills were not found on the mainstream market. As an exclusive item, they were only available to chefs and commercial restaurant professionals. In 2000, this remarkable technology hit the markets for the first time, and infrared grills, though extraordinarily expensive at the time, were now available to the public. This happened because the patent that protected infrareds prior was then expired, and the technology became available to all manufacturers to produce.
            And produce they have! As time passed, and the desire increased, the prices have significantly dropped on infrared grills. Most major brands now make their own versions of the infrared grill, with all varieties of additional features and accessories to up the ante, and the competition. Some feature infrared rotisseries, as well as burners. Some of the best, most well-known brands of infrared grills include TEC, Char-Broil, Alfresco, Fire Magic, American Outdoor Grills (AOG), and Solair.
            The difference between infrared heat and regular bbq grilling is in the heat itself. Infrared heat is extremely hot, and works to directly cook and sear foods. The infrared burners are most commonly made of stainless steel or some variation of ceramic material. Infrared grills are always powered by gas, most often propane. The temperatures range in degrees from 450 to 900. The traditional grilling method, cooked foods in an entirely different way altogether. These grills worked to cook by heating the air, so that foods on the grill were actually cooked by this convectional heat cloud, not directly. Different than this type of hot air cooking, infrared grills have an internal heat that allows your foods to cook fast, and with a greater precision. With convection, the grilling process is an intricate process, that requires an intent, careful watch, as this hot air can really cause foods, especially meats, to dry out fast. Infrareds have the ability to create an even, uniform heat that enables the moisture in foods and meats to be sealed in, retained during grilling.
            Most people who have started using infrared bbq grills are more than pleased with them for their many benefits. If you research different models and reviews, chances are, that you will see most consumers are very happy with the results they produce, and the many assets they afford you. Because infrared grills cook so very quickly, they are known to use less gas and propane than traditional gas grills. They heat very quickly, and cook quickly, so they get turned off quickly! Without any necessary preparation, and a miniscule amount of clean up, you can focus on the important things, like grilling, eating, and entertaining.
            The one area of question is definitely in price. Many consumers are reluctant to go for infrared grills when they look at the price tags. Its true, that they are almost always pricier than most other gas grills, and definitely more expensive than charcoal grills, but if you are seriously considering one you should definitely weigh your options. If better tasting foods, a great amount of time saving, and the use of less fuel amount to benefits you could have in your life as a grilling enthusiast, then an infrared grill may very well be for you!

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