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.
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
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.
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.
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 www.appliancefactoryparts.com/gasgrillparts/
Lisa Mayer August 4th, 2015
Posted In: BBQ Maintenance
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:
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.
Lisa Mayer June 16th, 2015
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.
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:
Troubleshooting: What to do when the igniter’s not working
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.
Lisa Mayer April 21st, 2015
Posted In: BBQ Maintenance
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.
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.
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.
Lava 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 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 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.
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.
Lisa Mayer February 18th, 2015
Posted In: BBQ Maintenance
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.
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.
David B. February 17th, 2014
Posted In: BBQ Maintenance
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.
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
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.
David B. October 15th, 2013
Posted In: BBQ Maintenance
Spring is in the air (well mostly!), and there’s never a better time for fajitas, especially smokey grilled ones. These are incredibly easy to prepare, and versatile enough to skip or fudge ingredients if you don’t have them readily available. I think fajitas require an excessive amount of bell peppers, they really make or break a good fajita, so I use 6 peppers and store any extras in the fridge for throwing on sandwiches or tossing with some pasta.
Combine the chilli powder, ground coriander, cumin, garlic powder, salt and black pepper in a small bowl.
Rub the spice mix into the meat, and let sit for 20 minutes.
Squeeze the 3 limes over meat and spices, and let sit for at least 30 mins, preferably 1-2 hours.
Light up your barbecue or grill. You want a moderately high heat for this, firstly to char up the peppers, then the meat, and finally to soften the tortillas.
Cut the bell peppers in half, core and deseed. Cook directly on the bbq grid. Make a pouch with aluminium foil for the onions and cook beside the bell peppers.
You want the pepper’s skin to go black and charred. Cook until the onions and peppers both feel soft. Remove from the grill, and pop the peppers in a bowl and cover with plastic wrap. Let the peppers steam in the bowl for 15 minutes.
After the peppers have steamed, the charred skin should peel easily off. Remove all the skin, and slice the peppers into strips lengthwise, and set aside for serving.
Now that the vegetables are finished, it’s time to grill up the beef.
If you have wood chips available, throw a small handful of unsoaked woodchips on your coals, or add to your smoke box.
Grill the steaks to taste. 1 to 2 minutes per side, for thin steaks at med-rare, for example.
The best way to make tortillas soft and pliable (and a little smokey) is to warm them on your cooking grid. It’s very quick to do, and you can usually do a number of tortillas at once. You don’t want to burn the tortillas, but only to warm them. 15 seconds per side is normally enough, but keep a close eye on them so they don’t start getting crispy.
Each guest can prepare their own fajita by adding spoon full of cilantro, jalapenos, sour cream, beef, onions, and bell peppers. A squeeze of lime juice is a nice finishing touch. Enjoy!
David B. May 6th, 2013
Posted In: BBQ Maintenance
Meatloaf is one of those infamous recipes that can be fantastically moreish or bland as catfood. Smoking meatloaf and adding a dollop of spicy BBQ sauce puts this firmly in the can’t-stop-eating-better-put-on-my-stretchy-pants camp.
This recipe is fast to prepare and easy to cook.
This recipe was cooked with lump charcoal, on a Chargriller Kamodo Acorn. Weber kettles, Big Green Egg, etc, also work great for smoking. But not to worry, this will taste great even on gas grills that can indirect cook.
Set your BBQ up for indirect grilling. You want a low-medium cooking temperature of about 300 degrees.
Optional: Add a handful of wood chips to some water, allow 30 minutes to soak so the wood chips don’t burn. You’ll want to add the wood chips at the same time as you add the meatloaf for maximum smokey goodness.
In a large bowl mix all the ingredients together. Divide the recipe in half. Mold each half meatloaf into logs, about 7 or 8 inches long, and 4 inches wide. Mix the sauce ingredients. Set aside half the BBQ sauce for serving. Spread half the sauce mixture onto the formed loafs.
Put the meat onto the grill, and close the lid for about 60 minutes. The internal temperature of the meatloaf needs to hit 160 degrees, so take the meatloaf out when the internal temperature reaches 155 degrees, and rest the meat for a good 10 minutes.
Serve with the remaining BBQ sauce and mayo if you’re that way inclined–and enjoy!
David B. February 13th, 2013
Posted In: BBQ Maintenance
A quick and easy recipe that doesn’t sacrifice deliciousness. Great for a quick meal or cut into fingers and have as a finger food starter. BBQ sauce adds a fantastic depth to standard grill cheese sandwiches. I used Grumpy’s Private Reserve Black Label which had a perfect spicy smokiness, really delicious with the cheese, but other BBQ sauces are great too.
Sliced bread, for as many sandwiches are you want – I used a thick sliced sourdough bread which gave a nice chewy bite to the sandwich.
Cheese, sliced – There are a variety of cheeses you could be used, but you’ll get the best results from one that melts well. (Pre-sliced cheese may be easy, but it never has as good of flavor)
BBQ Sauce – I used Grumpy’s Private Reserve Black Label.
Butter, room temperature for spreading.
Turn one burner to medium and another to low. You’ll cook the sandwiches on medium heat, but can move them to the cooler area if they start to burn.
Butter one side of each bread slice. Lay half the slices butter side down and spread with a generous helping of bbq sauce. The quality depends on how sloppy and spicy you like your food. Layer on the sliced cheese, in another generous helping. Top with a slice of bread, buttered side up. Squish them down a little.
Use a tray or plate to bring the sandwiches to the grill, place them over the burner turned to medium. Press them slightly with a metal spatula while they’re cooking to ensure they adhere together. If the bread starts to burn before they’re done, move them over the burner that’s on low. The sandwiches are done with the cheese is nicely melted and the bread is golden.
David B. June 20th, 2012
Posted In: BBQ Maintenance
This recipe is not a breaded lemon chicken recipe that you might expect from your local chinese restaurant. It is a fantastic zesty marinade. Low calorie too, if you’re into that type of thing. The calories come from only the chicken breast itself and the olive oil to marinade it in.
Mix all the ingredients except the chicken in a bowl. Set aside about 1/3 cup of the marinade that you will use to baste the chicken while it cooks. Add chicken to the bowl, and place in the fridge for 30 mins.
Start up your BBQ, and preheat on high until it is nice and roasty. Discard marinade, and place chicken breasts directly on the grill. Cook for 6 or 7 minutes on each side, until fully cooked. Baste occasionally with the marinade you reserved. The internal temperature should be about 165 degrees or the juices run clear. Chicken breast can easily dry out, so be careful not to leave it on too long. Enjoy!
David B. October 31st, 2011
Posted In: BBQ Maintenance