The Great Barbeque Debate

[IR5FORMUMSIE 850]

Infrared grilling is like cooking in a microwave. It's not cooking.

No, it's more like using the heat lamp at the McDonald's.

[IR5FORMUMSIE 850]

You really have to know what you are doing to do a cold smoke.

Cold smoking always leads to few folks going to the ER with food poisoning.

[SuperDuper! 230]

No, it's more like using the heat lamp at the McDonald's.

Sorry, haven't been to a McD's in years, and sorry you have to go there. We only go to the best steak houses in the country, and many are cooking with infrared. Sorry you are behind the times...

***

Infrared (or Infra-Red) has become the big buzz word in outdoor cooking. This all 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. Over the last several years this technology has trickled down to gas grills under $500 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 credited with salvaging 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 Burners: There are a number of infrared burners and grills on the market these days using a wide range of technology. TEC, the original inventor of the technology has developed a new type of infrared burner that emits 100% infrared energy. This completely encased burner puts a gas burner under several layers of stainless steel emitters to stop all airflow (convection) and produce only radiant heat. Other, older style burners use ceramic tiles to emit the radiant energy but still produce hot air so they cook at about 50% infrared. Most recently, Char-Broil had determined that they can put a gas burner under a metal barrier and isolate the flame from the cooking area to produce an infrared grill. This style of grill has actually existed for decades in the form of grills like The Holland Grill. The truth is that there are dozens of grills on the market like this. Suffice to say these grills work by heating up a large metal box that you cook in, similarly to your oven but with a cooking grate and lid.

Why Infrared: 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 grill makers promise that these units sear meats quickly, lock in juices, and cook faster than any other grill. The problem with these claims is that searing doesn’t work that way. Searing does not lock in juices, it causes browning and caramelization on the surface of meats (read “searing” for more information on this). This process of browning, called the Maillard reaction, happens at temperatures between 300 and 500 degrees F. So what this leaves us with is that infrared cooks faster. That is something you can not argue with. It is this fast and hot cooking that is infrared grills greatest advantage.

[spookyturtle 9,465]

Infrared cooking doesn't sit too well with purists. And it's useless for real barbecue anyway.

[IR5FORMUMSIE 850]

Infrared cooking doesn't sit too well with purists. And it's useless for real barbecue anyway.

A solar cooker works on the same principle as a IR cooking but that's not really BBQ. I agree with you. High-tech wizardry takes away from the ethos of the BBQ.

[spookyturtle 9,465]

Infrared might have it's place for steaks, but nothing tastes like meat cooked over charcoal or wood.

[IR5FORMUMSIE 850]

Infrared might have it's place for steaks, but nothing tastes like meat cooked over charcoal or wood.

In a steakhouse they have to move product.

[SuperDuper! 230]

Wow, is there a love fest going on here?

OK, you guys win. Old charcoal rules.

[I AM NOT THAT GUY 5,715]

For flavor, wood is the best, but the heat control is not steady, and the coals don't last. I used to keep a ready supply of Madrone around, but I have gotten lazy about doing that. So, lately I am using the Kingsford Charcoal with Hickory, and that give a consistent, long lasting heat with good flavor.

Edited July 16, 2011 by Some Old Guy

[IR5FORMUMSIE 850]

For flavor, wood is the best, but the heat control is not steady, and the coals don't last. I used to keep a ready supply of Madrone around, but I have gotten lazy about doing that. So, lately I am using the Kingsford Charcoal with Hickory, and that give a consistent, long lasting heat with good flavor.

Mulberry and some of the fruit woods are supposed to be great but I've never had enough on hand to try them.

[Stuart and Thea 95]

I'm sorry Boing, but I'm going to have to disqualify you from this topic, due to dumbassery. If you were talking about barbeque, then there's fire in there somewhere. Where's the fire baby????

Now, solar cookers are cool though, given you're socially retarded, and ride your bicycle to toast your bread. I'll let you play with the big boys in here though, if you promise to keep your high tech wizardry outta here, okay Mr Potter?

I like to cook everything on the barbeque, pizza, veggies, dessert even, so if a cold smoker can handle that and it has fire... go on, otherwise to borrow a line from other forums:

[웃 910]

I cook with the power of the sun and a strong magnifying glass

[Glyn and Kathy 288]

We use charcoal, propane, and wood....depending on where we are or what we're doing.If its during the week and we want something quick, we fire up our small gas grill. It's not bad and everything comes out nice and it doesn't take forever. If its the weekend and we have time to let the charcoal light and get to where it needs to we'll definitely do that. NOW, if we're camping, its right over nice hot wood fire with red hot coals beneath. Nothing like a good steak and some mushrooms picking up that smokey flavor of the wood.

OK, gotta go grill up our ribeyes now!!!

[IR5FORMUMSIE 850]

I cook with the power of the sun and a strong magnifying glass

How do you ants come out, I like mine extra crispy.

[natty bumppo 289]

Seeing how I've posted, I guess that scuttles that plan. I agree, there are so many variables that it isn't just a simple choice. Weber is top-notch, the Kamado style grills (Big Green Egg, GrillDome, etc.) are right up there.

been using a BGE for a few years. easy to use and it works well. cooked lots of different things with it .... pizza, cake, bread, all kinds of different meat cuts, etc.

natural lump works well. there are differences in the lump brands so do your research and find something that works for you.