The Science of Infrared Gas BBQ Grills: Cooking and Maintenance

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The ingenuity of the technique used to dry paint with infrared gas burners led to the discovery of the infrared grill. The inventor of TEC gas grills and the person who secured the patent for the first infrared gas burner in 1961, Bill Best, was the brains behind this invention. This groundbreaking finding allowed for significant energy savings in the industrial heater industry. Thousands of people started to realize how effective infrared heat was at drying paint once the technology was used in the Tec Air Radiant Oven, Radiant Wall oven, and onion paratha. It was then used to autos and a long list of other objects that required intense, immediate heat.

The Science of Infrared Gas BBQ Grills

After the monumental development of industrial heaters, Bill Best was once again the center of attention as the infrared grill came into being. The new invention’s discovery was more of a coincidental than planned event. In order to alter one of the grills he frequently used, Best installed a ceramic infrared burner; this is how infrared grilling was created. The infrared grill’s radiant heat can cook food without making it dry or unpleasant to look at, as many gas grills do. Of all the scientists and brilliant inventors of the time, Best was the first to recognize this.

The main advantage an infrared grill has over many other grills is the infrared radiation that is created with pressurized propane or natural gas. Since infrared grills are far hotter than conventional grills, a homeowner can use one to make a quick, delicious barbecue without having to check on it every ten minutes.

Many individuals have been wary of utilizing infrared grills to cook their food during the past few years. The same anxiety that prevents thousands of people from using infrared grills for barbecues also prevents them from using microwaves and a long list of other gadgets. There was once concern that using it would cause cancer and a number of other issues. Other opposition resulted from the false assumption that the high heat would burn food and dry out flavor, which is the exact opposite characteristic of an infrared cooking system. However, a microwave and other gadgets that were once deemed fatal to the human species are now found in millions of American households.

More and more people may now purchase an infrared grill without breaking the bank to spend the astronomical $4,000 to get one thanks to the original TEC patent over infrared burners having expired. Although the manufacturing quality of these barbecue grills is not as great as that of the more expensive TEC, Solaire, and Alfresco infrared grills, it is now possible to own one for $400 or even less.

Less fuel use, quicker cooking times, superior flavor, and ease of cleaning are the key advantages of utilizing an infrared grill over a traditional grill. Because it cooks more quickly and doesn’t need as much fuel to reach cooking temperatures as a gas barbecue, an infrared grill consumes less fuel. An infrared burner will reach above 1000 degrees after being started in about three minutes. A single infrared gas grill burner can finish cooking numerous steaks, clean up, and become cool enough to cover in the time it takes a standard barbecue to attain the proper cooking temperatures when all three burners are set to “high”.

Additionally, a lot of people claim that the direct, high heat temperature makes the meal taste much better. Since an infrared burner is large and rectangular, it also evenly distributes heat while cooking, preserving the food’s taste, seasonings, and natural flavor. When seared and grilled so quickly that moisture is locked-in, the taste of grilled meat, seafood, veggies, burgers, etc. is superb in addition to being quicker.

Due to their high temperatures, which virtually vaporize any mess in a matter of seconds, infrared grills are also renowned for requiring less labor when it comes to cleaning and getting rid of drippings. A concave-shaped grilling grate is used in infrared grills as well as many other grills that can reach temperatures of over 800 degrees. Food fluids can become stuck in the channel design of the cooking grate. Instead of dissolving through, this moisture vaporizes back into the food, causing flare-ups, uneven heating, and grease fires. The cooking grates do seem quite greasy after every use due to the flavor-saving design, but since 1400 degrees of direct heat are blasted onto the grid, grease is readily removed with a standard grill brush.

The greatest tasting, fastest, most effective, and simplest to use grills are infrared gas grills. Compared to the ten previous grills I had purchased, my infrared gas grill cost more to purchase. It was completely worthwhile. When visitors to my home bite into a steak, swordfish, or even hamburgers and hot dogs, I fill with pride. Due to the flavor of the food generated by my gas grill, everyone who inquires about it assumes that I am affiliated with some sort of “super” store. We built an outdoor kitchen with an infrared built-in BBQ grill, where my grill is currently located. The only cleaning I’ve ever done is to scrape the grates after cooking because it is completely uncovered. My infrared grill always starts and cooks to perfection despite my poor upkeep.

Conclusion

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