| Author | Message | ||
     Xb9er |
Just bought a new gas grill and it has an inferred burner. Anyone have one of these? If so, how do you cook with it? | ||
| Pwnzor |
"Infrared" burner. Simply put, it's a gas grill with a ceramic tile that has microscopic pores all over it. It focuses the heat, and gives you a much higher temperature than you might be accustomed to. It will allow you to actually char a steak and leave it rare in the middle, the way it should be. There are plenty of guides to effective infrared cooking on the interwebz. Enjoy that new grill, I wish I had one! | ||
| Mr_grumpy |
An inferred burner? is that one that you can't see but all indications suggest that it's there? I'm wondering if you mean an infra-red burner, if so, plenty of vids on yowtube. edit, Mr Pwnzor has a faster finger than me. (Message edited by Mr_grumpy on April 22, 2013) | ||
| Xb9er |
Yes, that's the one. Auto correct!!!!!!! | ||
| Mr_grumpy |
Lol. | ||
| Sifo |
My question, having looked at those grills... How the heck do you clean them? | ||
| Ratbuell |
They come with a properly shaped scraper. Remove the cook grate, remove the infrared grille and scrape clean. Just got one myself. Now that its had some use and is getting seasoned...me likey. | ||
| Strokizator |
I've got a Solaire portable infrared grill that I use when I need to cook just one steak, a couple of burgers or some hot dogs. Works great - the only gas grill I will use. It's all stainless steel construction but clean-up involves some disassembly to do it right. If you've got a grill with the IR burner on the side, I believe that is for rotisserie cooking and should work well. | ||
| Hootowl |
The burner is implied.  | ||
| Sifo |
but clean-up involves some disassembly to do it right. Is that something that should be done after every cook, occasionally, or once a year? When I do gas, I'm really looking for quick and easy. If it becomes as much work as a charcoal Webber, I might as well deal with the Charcoal. | ||
| Panhead_dan |
The way I clean my (gas) grill is to run it up to like 500 degrees and then brush off the grill with a stainless steel brush. That's it. Takes about 5 minutes and then just set the temp and cook. Them fancy infer red burners sound like just something else to go wrong.(insert burnt chicken smiley here) Frogmaster, can we git us a burnt chicken smiley? | ||
| Xb9er |
Sifo, it has regular burners too | ||
| Ratbuell |
Mine has regular metal cook-surface grilles. Under those are the corrugated/perforated infrared grilles. Under those are the regular ol' LP flame burners. I plan to treat mine like my old LP grille - clean it when food tastes funky or the smoke is so bad I can't get close enough to turn the meat over. As I said...food is already tasting better now that the grille has some seasoning going on (drippings from past cooking). | ||
| Ratbuell |
Oh, and according to the grate thermometers...650 is the "normal" cooking temp for this bad boy. | ||
| Just_ziptab |
"The big green egg" is where it's at....  (for me anyways) |
