Infrared grilling is a new trend when it comes to outdoor cooking. Infrared grills use infrared technology to create the heat source or an optional burner on a gas grill. Conventional gas grill will use flames to heat up the grates directly. Infrared grills, on the other hand, have an infrared element located between the flame and grates. This means that the gas heats up the infrared element and that item in turn radiates the intense heat to your food. Read on to get general infrared grill reviews.
Advantages of Infrared Grills
These grills heat faster and use less gas and energy.
The design lets you heat your food more evenly while grilling.
The food can be cooked faster due to higher temperatures. And you can have meat that is better tasting as the meat gets locked in.
The fact that the heat gets sent right to your food means that you can grill and have the lid open. This prevents over- or under-heating as you can watch your food cook.
The juices will drip right onto the burner, where they instantly vaporize, so there are fewer flare-ups.
You spend less time by the grill, so you can use it more often.
These grills are versatile enough to cook steak, chicken, seafood or even vegetables.
Problems with Infrared Grills
You will find some grills that offer both standard and infrared abilities.
Infrared grills are different and even those who are pros at using standard grills will make mistakes.
You usually use the max temperature during a short time, then lower the temperature or move the food to a non-infrared area.
If you burn or char the food, this can lead to cancer causing substances. Therefore, be sure to keep a close eye on your food, so you don’t accidentally burn it.
Suggestions for Infrared Grilling Time
Food | Time (Minutes Per Side) | Other Suggestions |
Steak (one-inch thick) | 3 | Keep the grill hood open. |
Hamburger | 2 | Keep the grill hood open and pay attention to fat content. |
Hot Dogs | 2 | Grill using the warming rack with the grill hood open. Make a shallow slice lengthwise on the hot dogs to add condiments. |
Chicken Parts | 4 | Leave the grill hood open and cook with the skin-side up. After this time elapses, move the chicken to the main grill, still with the hood open. Keep cooking with the skin-side facing up for seven minutes on low before flipping it over. You might finish the chicken in the warming rack. |
Chicken Breast | 2 | Leave the grill hood open. |
Large Sausage | 3 | Leave the grill hood open. If the fat content varies, you might need to finish cooking the sausage on your warming rack. |
Lamb Chops (¾ inch thick) | 3 | Leave the grill hood open. |
Fish (½ inch thick filet) | 2 | Leave the grill hood open and cook with the skin-side facing down. |
Shrimp | 2 | Leave the grill hood open. |
Lobster in its shell | 6 | This is one of the rare foods where you should close the grill hood while cooking. |
Infrared Grill Reviews
Char-Broil Big Easy TRU Infrared Smoker, Roaster, and Grill
This grill is easy to assemble and the smoker is big enough to hold a 25-pound turkey. The roaster is convenient and easy to use with tiered baskets, and the grill provides 180 square inches to grill. There is also a meat thermometer to keep you on track.
Char-Broil TRU Infrared Urban Gas Grill with Folding Side Shelves
This grill is one of the largest on the list with 340 square inches for grilling and 125 for warming. Every burner has a temperature gauge and there will be no flare-ups.
Char-Broil TRU Infrared Grill2Go X200 Grill
This is a great infrared grill for those looking for a portable and lightweight machine. If you have the lid closed, you can check the temperature gauge. This option is ideal for tailgating or keeping in camper or truck.
Char-Broil TRU Infrared Electric Patio Bistro 180 Grill
This grill can reach 550 degrees and the temperature gauge helps you track it. There are 245 square inches for cooking, so you can host larger parties. The infrared grill is compact and under 30 pounds, perfect for apartments.
- Preheat the grill for a few minutes before grilling.
- You don’t have to close the hood when grilling.
- Lower the heat after searing the meats’ exterior.
- Check your meat with a food thermometer.
- Let your food sit before eating it.
- You can get rid of food particles and residue by raising the temperature of the grill, which will sear all leaving-off.
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