Everything You Need to Know About Infrared Grills

In the year 2000, the patent on the infrared burner expired. Since then, ‘infrared’ has become nothing short of a buzzword in outdoor cooking circles. People are calling infrared burners the microwave of outdoor cookery, and perhaps rightfully so. Infrared grills are noted for their quick preheating times and overall ease-of-use. But, is the hype true? Are infrared grills the way of the future? Well, today, we’re doing a deep dive into this ‘latest and greatest’ of cooking technology.

 

In a traditional gas or charcoal grill, the air within the grill is heated. This air circulates around the meat and creates what’s known as convection cooking. When improperly used, convection cooking is likely to dry out food. Meanwhile, an infrared grill uses an electric or gas heating element to heat a solid surface. This surface can be made of metal, ceramic, or even glass in some high-end models. The surface then radiates heat and infrared waves into the food being cooked. While some convection cooking is created, significantly less air is being circulated when using an infrared grill. This means that food is less likely to dry out when cooked on an infrared grill.

 

Aside from being less prone to drying out food, infrared grills have a few unique benefits. One such benefit is that infrared grills get really hot. Like...really, really hot. An average infrared grill can reach temperatures between 1000F and 1600F. Because they are able to reach these kinds of temperatures, infrared grills are extremely effective at searing food.

 

In addition, IR waves pass directly through the food being cooked. This means that infrared grills can cook more quickly than traditional grills, where the food relies on circulated air for the cooking process. Further, this lack of reliance on air means that infrared grills cook more evenly, as well. Convection cooking is subject to wind, poor air circulation, and other factors that can create less reliable heat. Infrared heat doesn’t rely on the air, so it cooks much more predictably and reliably than convection.

 

On top of all this, infrared grills are extremely easy to clean and maintain. They get hot enough that you can simply crank your grill up to its maximum heat, and burn off and mess/food left on the device. From there, simply wipe it down with a paper towel, and you’re done.

 

While this might all sound awesome, the heat created by infrared grills is a bit of a double-edged sword. This intense, brutal heat makes it extremely easy to burn delicate foods. Filleted fish and vegetables generally can be difficult to cook through IR methods, because the grill is simply too hot.

 

So, what’s the solution? Well, many grillers have single-burner infrared units installed alongside their traditional grill. This creates a ‘best of both worlds’ situation. It enables the cook to quickly and effectively sear their steaks, before finishing them over a more traditional setup. Alternatively, if you’re patient enough, it’s far from impossible to master an infrared-only setup. Difficult? Yes. Expensive? Yes. Worth the effort? Definitely.