Infrared Grills vs Traditional Gas Grills

High-heat infrared gas grills are…pardon the pun…hot! Fans say they take grilling to the next level. But, just exactly how are they different from traditional gas grills, and are they worth the hype?

Both grills use propane or natural gas for fuel, but they cook differently. In a traditional grill, flames from the burner heat the grilling grid and the air within the closed hood to cook by a combination of conduction cooking (when food contacts the hot grilling grid) and convection cooking (when hot air circulates around the food like an oven). Traditional gas grills work great, but there are some downsides. For one, cooking temperatures don’t always get high enough to produce a restaurant-quality, crusty sear. And, the circulating hot air can dry out foods.


How infrared works 

An infrared grill cooks by radiant heat – the type of heat produced by the sun, and the same glowing, red, energy waves produced in a charcoal or wood fire. In an infrared grill, an emitter made of ceramic, stainless steel or glass, is either incorporated as part of the gas burner or positioned directly above it. Flames from the burner heat the emitter, which radiates infrared energy waves. These waves directly penetrate the food to cook it. The emitter also dramatically reduces or eliminates the hot air convection effect, preventing food from drying.

Early versions of infrared grills were one-trick ponies. They were great at searing and super-high-heat grilling, but lacked the ability to turn down the heat to cook at lower temperatures. Newer models have much wider temperature ranges and, as a result, much broader cooking capabilities


Other benefits

Food is Juicier — Infrared heat transfers to food without disturbing or destroying the moisture molecules that naturally exist as a protective barrier on the surface of proteins. Infrared’s super high heat quickly sears the meat, so juices are “locked in.” In fact, studies show infrared-cooked foods are 30-percent larger and heavier than traditionally grilled foods due to moisture retention.

Steakhouse Results – The high heat of an infrared grill – up to 1,000 degrees or more – produces a restaurant-quality sear that’s hard to replicate on most traditional grills.

Saves Time and Money — Infrared grills are very efficient, converting nearly all the fuel into heat energy. They also preheat in three to five minutes versus 10 minutes for a traditional gas grill, and can cook twice as fast as traditional gas grills. Because they use between 30- to 50-percent less fuel, they save cash.

Through Wind, Rain or Snow – A traditional gas grill loses temperature in cold or inclement weather. Cooking temperatures also drop every time you lift the lid to turn the meat or take a peek. Infrared energy is not impacted by weather, or by lifting the lid, so the grills maintain temperatures no matter what the conditions or whether the lid is open or closed.

Easy Cleaning – Because infrared grills cook at such high temperatures, drippings are usually vaporized before they ever reach the grease tray. Bottom line: less maintenance and clean-up.

Prices Have Come Down – When the original patent on infrared grills expired in 2000, more manufacturers started to offer them. More competition = lower prices. In addition, the technology has evolved in budget-friendly ways. Second- and third-generation units can now create infrared heat using standard gas burners in combination with metal or glass emitter plates – a much less expensive system than the costly, original ceramic infrared burners. The good news for backyard chefs: though still more expensive than many traditional gas grills, infrared grill prices have dropped.

Variations on the theme

Infrared grills can be configured in multiple ways. Some are made with only infrared burners. Others might have one infrared searing burner combined with two, three or more traditional burners in the base of the grill. Or, there might be a separate infrared side burner, sometimes called a searing station, built off to the side of a traditional grill. On these combination grills, meats are usually seared on the infrared burner, and then transferred to finish cooking over the traditional burners. If your grill has a vertical rotisserie burner at the back, chances are it is infrared, as well.

Learning curve

It takes a little trial and error to master infrared grilling. Because food cooks faster, timing on recipes may have to be adjusted. And, when you’re cooking at these high temperatures, you definitely don’t want to walk away from the grill, or you may come back to hockey pucks. But with a little practice, an infrared grill is just as easy to use as a traditional grill and yields very tasty, restaurant-worthy results.

For a complete list of replacement parts for infrared grills, visit








August 4th, 2015

Posted In: BBQ Maintenance

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Great grilled food starts with a good cooking grid. It’s the secret to sensational sear marks, that sought-after crusty exterior, and maximum grill flavor. If your cooking grid is rusted, warped or burned through in spots, it might be time to replace it. Here’s what you need to know if you’re in the market for a new one.

Why is a good cooking grid important?

Outdoor grilling almost always involves three types of heat energy to cook food: radiant – the infrared energy generated by a charcoal or gas fire that excites and heats the molecules within food; convection – the movement of hot air inside the closed hood of the grill; and conduction – when food comes in direct contact with a hot surface. Cooking grids are responsible for conduction cooking and are what makes grilling … well, grilling.

Most cooking grids are made from one of five materials – chrome-plated steel, porcelain-coated steel, cast iron, porcelain-coated cast iron, and stainless steel. Each offers distinct differences in durability, how they retain and transfer heat, how easy they are to clean and maintain, and how much they cost.

The bars within a cooking grid come in different shapes and thicknesses and can be spaced close together, wide apart or somewhere in between. The configuration of the grid can impact cooking performance almost as much as the material they’re made of.

HOT TIP: Wider bars on a cooking grid offer more surface area for contact with the meat. This creates more pronounced grill marks.

The five main cooking grid materials:

  • Chrome-plated steel grids usually have thin, widely spaced rods. They lack the surface area and heat retention needed for good searing. These grids are also significantly less durable, and tend to warp, pit and rust with use. On the plus side, they clean easily, but repeated rough scraping can remove the chrome surface and shorten their lifespan. These grids are considerably less expensive than other types of grids and may be just fine for infrequent grillers on a budget.
  • Porcelain-coated steel grids are also configured with widely spaced, thin rods. The porcelain coating protects the steel, lessens food from sticking, and helps the grids last longer. They can be cleaned easily with a brass-bristle brush or non-abrasive scraper. Just be careful not to chip the porcelain, otherwise rust could develop. These cost slightly more than chrome grids, but are still very reasonably priced.
  • Cast iron grilling grids are heavy-duty, super-durable, and offer the best heat retention of any grid material. They usually have thick bars to create awesome grill marks, and sometimes are configured with valleys between the bars to catch and vaporize drippings to add even more grill flavor to food. The downside is they require some upkeep. Like a cast iron skillet, cast iron grilling grids must be continually “seasoned” with a coating of oil to keep them clean, rust-free and performing at their peak. But, with proper care, they’ll last a long, long time.
  • Porcelain-coated cast iron grids hold slightly less heat, but otherwise, have all the benefits of cast iron grilling grids, plus one more. The glossy coating spares the need for frequent oiling and other maintenance hassles. As with all porcelain coatings, you must be careful not to chip the surface through rough scraping or dropping an errant spatula.
  • Stainless steel grids are considered the most premium, durable, and long-lasting option, but are also the most premium-priced. The rods, whether thin or thick, hold heat well for a good sear. Other advantages: the stainless steel material is easy to clean with most any type of brush, scraper or grill-cleaning tool, and will not rust, chip, or corrode.


HOT TIP: To make those iconic, cross-hatch grill marks, rotate food a quarter turn halfway through the cooking time required on the first side. Then repeat the process on the second side.

A pound of prevention…

A little ongoing maintenance will help preserve your cooking grid for years to come, no matter the material or configuration. Whether you’re grilling filet mignon or a humble hot dog, it’s important to start with a clean, hot, oiled cooking grid.

For a complete list of replacement cooking grids, select your brand and model.

June 16th, 2015

Posted In: BBQ Maintenance, BBQing HowTos

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Igniters are responsible for lighting the gas in the grill’s burners. When they work well, igniters make grill-lighting as easy and convenient as pushing a button or turning a dial. But, not surprisingly, considering they do their job in an abusive environment of high heat, acidic meat drippings, and corrosive weather conditions, sometimes things go wrong. In fact, igniter failure is a common complaint – and source of frustration – for gas grillers.

True, you can usually light the grill by manually inserting a long match or lighter through a hole in the base of the grill. But, replacing the igniter is an easy and relatively inexpensive fix that will have you back in business faster than you can say finger-lickin-good.

How do Igniters Work?

Igniters are among the more complex elements of a gas grill. The visible part of the system is usually a push-button or a rotary knob on the control panel. Hidden behind the panel – and where the real, science-fair-worthy action takes place – is the spark-generating component.

The spark-generator contains a piezoelectric crystal. When the start button is pushed or knob turned, it triggers a spring-loaded hammer which strikes the crystal. The energy generated by this friction creates an electrical spark that travels down a flexible wire until it reaches an electrode tip at the end of the wire. The electrode is positioned within a small, open, metal box called a collector box that traps some of the gas going to the burner. The spark arcs from the wire’s electrode tip to the ceiling of the collector box, igniting the gas that’s been trapped inside. This, in turn, lights the gas in the adjacent burner.

Some grills have separate igniters for each burner, and the process must be repeated for each one. Others have cross-over ignition systems, in which one burner automatically lights the one next to it.

Types of Igniters

There are two main types of spark-generating igniters:

  • Piezo – Each time the start button is pushed or knob turned, it generates one spark.
  • Battery-operated – These igniters create multiple, continuous sparks – and that familiar “click, click, click” sound – until ignition is successful. Battery systems are becoming more popular because ignition is more reliable.
  • A third type of igniter – hot-surface ignition –– is found on only a few, mostly high-end, grill models. It does not spark, but rather has an igniter rod that instantly gets so hot it lights the gas in the burners. This system is highly corrosion-resistant so it is very durable and dependable.

Troubleshooting: What to do when the igniter’s not working

  • First, check the battery – it’s often the culprit. To replace a dead or corroded battery, simply unscrew the igniter button. Pop in a new AA battery and reposition the unit.
  • If that doesn’t work, check the flexible wire. Are the connections tight?
  • Is the wire’s electrode tip aligned properly within the collector box? Is the electrode corroded? Try sanding the tip with sandpaper or wiping it with alcohol.
  • Is the collector box cracked? If so, it must be replaced. If not, try sanding the interior of the box.

Need to Replace?

If none of these easy fixes works, it may be necessary to replace the igniter unit. But before you do, try one more test. Manually light the grill with a match. If it lights, the problem is likely the igniter. If it doesn’t light, the issue may actually be a clogged or dirty burner. Clean the burner and test the igniter again. If the grill lights, there’s no need to replace the igniter. If it doesn’t, a new igniter will probably do the trick.

For a complete list of replacement igniter parts from Appliance Factory Parts, select your grill brand.

One important safety note: If a grill ever fails to light, always wait 5 minutes before attempting to relight it to allow the gas to dissipate.

April 21st, 2015

Posted In: BBQ Maintenance

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Like a good sear on your steak? If so, you might believe you need a grill with a high-BTU burner. It’s a common myth that the higher a grill’s BTU rating, the more powerful it is. But, it’s really the design of the diffuser system together with the burner that determines how hot the grill can cook. A well-designed diffuser system can crank out more heat on a lower-BTU grill than a poorly designed system on a mega-BTU unit. That saves gas and money.

Heat diffusers are like middle children. They’re sandwiched between the burner and the cooking grid, and they’re often overlooked. But, they’re vital to your gas grill’s cooking performance and deserve some attention.

The Mojo in the Middle

Heat diffusers have been used for ages – probably since right after people discovered food tastes better cooked over an open fire. Ancient civilizations realized that by putting stones, rocks or balls made of clay into the fire, they could increase the heat, spread it over a larger area, and make it last longer. Their food cooked better, too.

A barbecue grill works the same way. The burner generates the flames, and the diffusers hold, radiate and distribute the heat for better, more even cooking. Diffusers can bring heat to all areas of the cooking surface, beyond where the burner flames reach.

So, How Do They Work?

Depending on the grill brand, diffusers might also be called heat deflectors, heat distributors, flame tamers, burner shields, heat plates, vaporizers, or even flavorizer bars. Whatever the name, diffusers perform 3 important functions to make barbecuing better.

  • They distribute heat evenly across the entire grilling grid, preventing hot and cold spots. With a good system, you won’t have to constantly rotate food around so it doesn’t burn.
  • They create a barrier to protect the burner from dripping grease, food juices, acidic marinades, and sugary sauces. These drippings could corrode or clog burners, and cause flare-ups.
  • Diffusers catch and vaporize food drippings to add smoky barbecue flavor to food.

Types of Diffusers

lava-heat-diffuserLava rocks are craggy, reddish brown, irregularly shaped pieces of volcanic rock dotted with tiny holes. They were popular on early gas grills, but are less common today. The rocks sit on a rock grate an inch or two above the burner and a few inches below the grilling grid.

They hold and reflect heat well, last long, and are inexpensive. Since they are porous and absorb grease, some believe they create more flavorful smoke. Downsides: they take longer to heat up, and because they’re not uniformly shaped, grease can drip through the gaps between the rocks and reach the burner, causing flare-ups, hot spots, corrosion and clogs.



ceramic-heat-diffuserCeramic diffusers are made of light-colored, heat-retaining ceramic material like the firebrick found inside many pizza ovens. They can be formed into pillow-shaped briquettes, rounded pucks, thin rods, or perforated flat tiles. Aligned edge-to-edge in a single layer, they can protect the burner better and distribute heat more evenly than lava rock. But, there may still be little gaps for grease to slip through and flare up when it hits the burner. Ceramic diffusers last a long time and are relatively inexpensive.




metal-heat-diffuserMetal diffusers are most common today. Stainless steel or porcelain-coated steel is formed into inverted-V tents, accordion-folded sheets, or flat plates. The metal heats up fast so the grill is ready for cooking very quickly. The angled diffusers channel grease away from the burner into a drip pan in the base of the grill. Though this virtually eliminates flare-ups, some argue it generates less smoke and flavor. These are also more expensive than other types of diffusers.






To clean ceramic briquettes, flip them over so the soiled side is toward the burner. Turn the burner to high for about 15 minutes and let the grease burn off. If they are especially dirty, use a stiff brush to remove caked-on residue before burning. The process can be repeated whenever grease builds up.

Lava rocks are cleaned the same way. It’s just a little trickier to get the grease out of the nooks and crannies. Also, because they’re porous, lava rock should be cleaned before a grill is put into storage or unused for a period of time, or they can get moldy.

Soak metal diffusers in a tub of soapy water. Use a grill brush to scrape excess residue off stainless steel diffusers. But, use a nylon scrub pad on porcelain-coated metals or they’ll scratch.

When to Replace?

Replace lava rock and ceramic briquettes when they are crumbling or the accumulated grease is hard to burn off. Replace the rock grates if they are rusted, or warped and don’t sit evenly.

On metal diffusers, areas of rust or burned-through metal, are signs they should be replaced.


Find Heat Diffusers for your Brand

February 18th, 2015

Posted In: BBQ Maintenance

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The espresso gives this BBQ sauce an exceptionally rich color and depth of flavor. Tangy vinegar is balanced by molasses and honey, making it a delicious addition to chicken, ribs, and chops.

Makes: 4 1/2 cups

  • 1 onion, minced
  • 2 tablespoons olive oil
  • 8 garlic cloves, minced
  • 2 cups ketchup
  • 3/4 cup cider vinegar
  • 1 cup honey
  • 1/4 cup molasses
  • 1/2 cup soy sauce
  • 1/2 cup espresso (or strong coffee)
  • 2 teaspoons instant coffee granules (optional)
  • Salt and pepper, to taste

Add the oil to a large saucepan on medium heat. When it’s up to temperature, add the onions with a sprinkling of salt and cook until they’re soft and translucent (if they begin to brown, add a little cold water and give them a quick stir). When the onions are done, add the garlic and cook for a couple minutes longer (be careful, garlic burns easily and turns bitter).

Add the rest of the ingredients, bring to a boil. Lower the heat and simmer, without a lid, for about 40 minutes, stirring occasionally. (Keep an eye on the thickness, just stop cooking when the bbq sauce reaches a consistency you like.) Enjoy!

May 9th, 2014

Posted In: Marinades, Recipes, Rubs Bastes & Glazes, Sauces & Accompaniments

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Do you count the days between camping trips? Do you dream of golden roasted marshmallows? Do visions of crispy blackened sugar balls haunt your sleep? Well, my friend, there is a better way.

BBQ’d S’mores (5 reasons why they’re better, in a convenient bulleted list):

  • Easier to control the heat
    – You can turn it down, or up
  • More accessible
    – You can cook s’mores anytime you grill
  • You don’t need sticks
    – You can use real bbq skewers
  • You will be fulfilled
    – You will know you are an alternative s’mores roaster


Recipe For Super Deluxe BBQ S’mores

1 Pack of marshmallows
1 Block of chocolate; shaved, grated, chopped, (or cut into decadent slabs)
1 Packet of graham crackers, shortbread cookies, ginger snaps, (or Oreos twisted open, depending how sacrilegious you’re willing to get)


Step 1

Just like you would at a campfire. Skewer the marshmallows. Hover them over the grill; close, but not too close.

A temperature of 500-600 F works perfect for me. I simply rotate the marshmallows over the heat for 30 seconds or so, and I’m done.

Step 2

Slide the marshmallow(s) onto your cookie surface of choice.

Step 3

Add some chocolate.

Step 4

Properly squish it.

Step 5


And there you have it. S’mores  in 30 seconds, at the end of every grilling session. Who needs camping?


April 7th, 2014

Posted In: BBQing HowTos, Desserts & Fruit, Recipes

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Maximum taste, minimum effort. If there was a tagline for roasted peppers, that would be it. Roasted peppers are perfectly suited to a BBQing or grilling. They’re quick to prepare, and simple to cook, and did I mention smokey delicious? Many people who dislike peppers raw, love them roasted. Roasting replaces the sharp bite with a pepper’s natural sweetness and aromatics.

Roasted peppers keep well in the fridge and you can use them to pep up sandwiches, burritos, salads, or just for general snacking and munching. I tend to buy a large amount when I see them on sale, there is no extra work and they are nice to have in the fridge for a week or so.

I’ve tried lots of different methods and techniques. You can oven roast them, foil them, oil them, foil and oil them.
What I don’t do is pop the peppers on whole. It looks impressive, and works for peppers where you would eat the seeds, but for bell peppers it’s much easier to de-seed them before they’re cooked.


1 method of grilling peppers to rule them all


Bell Peppers, red peppers, yellow pepper, green peppers.


1. Quarter, and de-seed and remove stalks of the peppers.

2. Pop them skin side down on the grill over medium high heat. Don’t turn them, leave them until the skin is very charred and burnt looking, but the flesh is tender and soft. About 10 minutes.

3. Take them off the grill and pop them in a bowl. Cover the peppers for about 10 minutes to steam them. This allows the skin to come off a lot easier and saves quite a lot of time.

4. Peel them and eat them.

5. Any leftovers are good for a week. Covering them in olive oil will help them to keep a little longer, and garlic cloves are a nice touch too. Enjoy.




February 17th, 2014

Posted In: BBQ Maintenance

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apples on the bbq


Utterly shocked. That’s how I felt after trying this the first time. Hyperbole? Well a little. If you’re mad about apples, applesauce, or apple cobbler, you’ll find this just as good. A nice simple desert after a cooking session. What’s really great about this, is the smokey deliciousness that mixes with the apples.



4 to 6 apples (or pears as a variation)
4 tablespoons of butter4 tablespoons of brown sugar
4 graham cracker crumbs, ground almonds, or hazelnuts
1 teaspooon vanilla extract
1/2 teaspoon of lemon zest
1/2 teaspoon of cinnamon
1/4 teaspoon freshly grated nutmeg1/2 teaspoon ground cloves
2 or 3 cinnamon sticks

A small handful of wood chips


Step 1

Prepare your BBQ for indirect cooking. Soak wood chips.


Step 2

Core the apples or pears. You effectively want to dig a large hole out of the top, removing the core, but leaving a good 1/2 inch of core at the bottom. You can use a melon scooper for this job, but I prefer a sharp knife and butter knife.


Step 3

Cream the butter and brown sugar, just like you would cookies, then add graham crumbs, vanilla, zest, spices. Mix, then fill the cored apples. Pop half a cinnamon stick in the top of each one and they’re good to go.


Step 4

Add your wood chips, and cook until soft and done looking. You’re looking at about 30-60 mins, depending on your bbq temperature.


Step 5

All done. These apples are begging for a few scoops of vanilla ice cream, if you’re of that persuasion.


December 23rd, 2013

Posted In: Desserts & Fruit, Recipes

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If you need an excuse to get out on the grill this Thanksgiving, here it is: Grilled Pumpkin. A savory treat that’s easy (provided you are careful cutting the pumpkin) and delicious.

Improvise as you like, pumpkin holds up well to lots of different flavors. Here’s a recipe to guide you.



1 Pumpkin (per 1 lb)
2 tablespoons smoked paprika
2 tablespoons olive oil
2 crushed garlic cloves


1. Prep

Preheat your grill / BBQ for medium-hot, direct grilling. Cut pumpkin into 1/2 inch thick wedges . Deseed

Tip: Leave the skin on so the pumpkin slices stay together. Trim off skin before serving if you like.


2. Mix together

Mix paprika, olive oil and garlic in a bowl with the pumpkin.


3. “Time to sear me some pumpkin”

Grill the pumpkin 3-5 minutes on one side, turn and cook until tender. The pumpkin slides should be fork tender.


November 18th, 2013

Posted In: BBQing HowTos, Vegetables

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Calzones by Candlelight



In the digital world that we live in, it’s always a little bit odd when you don’t have any electricity. Especially the unplanned, multi day kind on the back of a wind storm. That’s where I ended up, twiddling my thumbs (the physical kind), wondering what to do with myself. Barbecuing pizza is my go to recipe, but I’ve always been a bit reluctant to try calzones. This time, armed with with candles and the whole evening to spare, I cranked up my charcoal barbecue for some good clean fun.



The dough (makes 3 medium pizzas):

1/2 cup warm water (110 degrees)
1 envelope instant yeast
1 1/4 cups water; at room temperature
2 tablespoons extra virgin olive oil
7.5 ounces of fine semolina flour (1 1/2 cups) + 14.5 ounces of bread flour (2 1/2 cups), OR 22 ounces bread flour (4 cups)
1 1/2 teaspoons of salt

Instructions for preparing the pizza dough are located here: BBQ Pizza – Revisted and Perfected




Pizza sauce (made or store bought)
A variety of pizza toppings: pepperoni, peppers, mushrooms, pineapple, etc


You’ll also need:


A barbecue or grill with a lid
A pizza stone
Pizza peel – or a plate with some skill and/or luck


After the pizza dough has risen… Here are your 8 painless steps to a fantastic and simple barbecued calzone:


1. Preheat your grill or barbecue. Make sure your pizza stone is placed inside the barbecue before it warms up, otherwise you risk the stone cracking.


2. A calzone is a lot denser than a pizza, and you’ll need to be careful not to burn your calzone. You’ll want an even temperature of approx 475 to 500 degrees.


3. Prepare the calzone. Roll out your dough to a pizza like size and shape. On the pizza peel, spread out some cornmeal, then pop your soon to be calzone onto the pizza peel.


Put your ingredients (cheese, vegetables, meat, etc) on one side. Leave an inch around the outside, just as you would with a regular pizza. Close the lid, seal, and fold the seam over. This stops juices from the calzone running out. Don’t pierce the calzone, just leave it the way it is.


4. Warm your pizza sauce in a pot, infuse with olive oil, garlic, etc to give it more punch.


5. Slide the calzone onto the pizza stone and close the lid. Cook for about 6 minutes, and peak regularly, using a spatula to check the underside to make sure it’s not burning.


6. At about 6 minutes, or if you see any traces of burning, flip the calzone and cook for another 6 or so minutes.


7. Remove the calzone from the barbecue, and spread hot pizza sauce on top in excessive quantities.


8. Enjoy.


Calzone, sauce on top

October 15th, 2013

Posted In: BBQ Maintenance

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