You may have been hearing the latest BUZZ word when it comes to outdoor grilling.  It’s called Infrared and it is becoming the method of choice for a lot of cooks, particularly for the backyard chef and the new line of infrared gas grills and burners on the market.

Infrared (or Infra-Red)  started in 2000 when the patent for the Infrared Burner expired, releasing this technology to anyone who wanted to built it into a gas grill. The one basic and most important fact about infrared grills and burners is that they generate much higher temperatures than normal grills and can heat up much faster. It isn’t uncommon to hear that these grills can reach surface cooking temperatures well over 700 degrees F in as little as 7 minutes. Pretty impressive, but what does this do for you?

Infrared grills are geared towards searing meats quickly.  They also will cook your food faster than any other grill and lets face it, that is a GREAT advantage. 

Over the last several years this technology has trickled down to many different gas grills and across the spectrum of side burners, sear burners and anything else you might care to use it for. Now, the infrared burner is being called the microwave of the outdoor kitchen and is definitely a POPULAR feature in the gas grill industry. The question many people seem to have is, do I really need infrared and will it make me a better cook.

Infrared promises a whole new kind of outdoor cooking that gives you a lot of power. With practice you can use this power to grill some great meals. It isn’t hard to master infrared, after all every grill produces some infrared heat. Infrared burners and grills simply produce a lot more of it so that they can produce higher temperatures. So if you choose to go infrared, make sure you get the configuration you want and don’t be intimidated by the technology, after all most of us already have infrared cooking devices in our houses, they are called toasters.

Hope this information helps!  Happy Grilling!!

SOURCE: aboutfood,

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