Benefits of Infrared Grills & Burners | What is an Infrared Grill? | BBQGuys.com

I am often asked what exactly is an infrared burner, what are the advantages of infrared grilling? In this video, we take a look at what makes infrared a great addition to your outdoor kitchen!
Check out our selection of Infrared Grills: www.bbqguys.com/bbq-grills-sm...
Some information about Infrared:
QUICK PREHEAT, EASY GRILLING: Preheat your infrared grill on high in as little as 3-5 minutes! Infrared heat cooks food faster as well. We all lead busy lives and sometimes don't have time to grill after work during the week. This quick pre-heat and faster cook time allows you to grill more during the week and not just on the weekends anymore!
JUICIER FOOD: Infrared grilling means your food will retain up to 35% more of its own natural juices, which produces incredibly tender and juicy results.
EVEN HEAT: Infrared grills can provide very even heat distribution across the grill, reducing the hot and cold spots often found on non-infrared grills. TEC and Solaire are two brands that score very high marks for even heat distribution.
STEAKHOUSE QUALITY SEARING: The majority of infrared grills reach incredibly high searing temperatures to produce mouthwatering, restaurant quality steaks. That said, infrared grills are not just high heat grills anymore. Technology has improved over the years and several infrared grills allow you to cook with precise control on low heat as well, such as TEC and Lynx.
MINIMAL FLARE-UPS: One of the most inconvenient hassles of traditional gas grills are the unpredictable flare-ups. Infrared grilling drastically reduces the chance of flare ups. TEC's radiant glass panel system virtually eliminates flare ups while ceramic infrared brands like Solaire and Lynx will produce some flame kiss.
ENERGY EFFICIENT: Compared to traditional gas grills, infrared grills burn less gas to reach the same temperature, saving you money on fuel.
EASY CLEAN-UP: Most infrared grills are super easy to clean, by simply turning the temperature to high when finished cooking. This will turn any food particles and residue into ash for a quick and easy clean-up! The grill that scores the highest marks for easy clean ups is TEC's Patio FR.
Video Filmed/ Produced by: Paris Frederick

[@Anwar-Mian]

Very good demo!

[@Mrpamperedpassions]

Thanks this was very informative and interesting. Great presentation!

[@BBQGuys]

You are welcome! Glad it helped.

[@lu-dx6oh]

one time while grilling chicken and pork I let a grease fire get out of control, the grill was flaming and the temperature gauge stopped at 600 Fahrenheit, after the gas was shut off and the fire was contained we ate the chicken and it was the most delicious, high temps for the win

[@hizzlemobizzle]

This seems like it would be quite an upgrade over the hole in the ground I currently use.

[@BBQGuys]

It certainly would be!

[@thebubbacontinuum2645]

Infrared hole or conventional?

[@infomercialguy]

so good to know. i can't get my weber hot enough (unless i have a good grease fire!) so, i want to go to infared. question. what if your favorite infrared grill? 2. are there "any" benefits to conventional gas grills? like a weber??? 3. i am hearing two things, that infrared gets to 1200 degrees or more but your video said 900 degrees. so, in all honesty, how hot can these grills get??? THANKS MUCH

[@campnut6076]

Would it be advantageous to modify a flat top griddle with infrared burners to achieve more even temps across the griddle surface?

[@aLittlePal]

Useful information!

[@davidferrer678]

I had a question about the Tec Cherokee fr 23 inch I see it used 16.4 ounce propane bottles? never used those ones I'm just wondering how much grilling time one can get out of those ? I don't grill much food usually a steak or two for me and the wife and some veggies will I be fine ? also leaving it outside will it be okay or should I put it back away till I need it again.

[@BBQGuys]

Infrared is surprisingly efficient with fuel, my buddy has the solaire portable go anywhere grill, it also runs off of the small tanks. We can grill a full meal no problem without running out of fuel. If you want to hook the cherokee to a 20lb tank you certainly can, here is the hose: www.bbqguys.com/item_name_TEC-Propane-Gas-Hose-And-Regulator-For-Cherokee-FR-Portable-Grill-HW0266_item_2137640.html You can leave it outside for sure!

[@KirkWinterrowd]

Thank you for the info. My in laws are offering their TEC grille to us since they really like using their Green Egg and Komodo , whereas I don't, so I think this will be just the grille I need.

[@BBQGuys]

You have some great in laws!

[@KirkWinterrowd]

@@BBQGuys Yes I do and everyone loves to cook out but I just can't seem to get the hang of the Green egg so I'll be much happier with this TEC grille.

[@Never2busy]

My Dad use to work at TEC grills he passed one down to me I'll never use charcoal again best grill ever

[@KirkWinterrowd]

@@Never2busy That's great to hear. Thanks

[@BBQGuys]

That's a great gift!

[@ericandi]

Should I buy a grill that 100% infrared or one that has both infrared and gas burners? I could be wrong, but with those indoor infrared grills with a glass panel over top of the burner, I really don’t see how that’s any different than a typical glass-top stove that has traditional coil burners underneath the glass top. Since the glass is redistributing the heat, the source of the heat wouldn’t see to make a difference.

[@BBQGuys]

Of all the IR grills we sell, TEC has the largest temperature range, otherwise, there's not much difference between high and low.

[@robj2704]

Think that infrared burner on the side would cause a mess around the grill area since it's not covered.

[@BBQGuys]

Most side infrared burner setups have a cover that flips down. Hope that helps!

[@cjaquilino]

Wondering how this would work with a pizza oven? Would it be better to have diffuse heat of a burner head or concentrated heat of an Infared ceramic burner?

[@BBQGuys]

There are a few pizza ovens that use IR burners and they work well. The convenience of directional heat means that they can be pointed directly at a baking stone/surface to get it very hot very quickly. Without relying on convective heat the need for insulation in the dome is reduced so they can be smaller, lighter, and potentially a bit less expensive. Lots of positives. It can be more difficult to get to lower cooking temperatures with the IR burners pointing directly at the food, though, so you become more limited to just pizzas or dishes that require that high direct heat. Lynx would be a great example of an oven using IR burners that point more towards the dome than the stone. They're able to get a good temperature range while still getting hot in a short about of time when you want it to.

[@cjaquilino]

@@BBQGuys Thanks that's very helpful. Seems like an underrated product category. I'll have to look into that Lynx oven. Makes me think that should be more infared pizza ovens or even just tube or L shaped style burner head that easily attach to a propane burner. Tube replacements for *grills* are widely and cheaply available. But tube burner heads are more of a specialty order type thing.

[@nicksoldatos]

Anyone knows how to clean the infared after cooking a steak on top of it, since there is no cover in between.

[@BleZT-wl2zu]

let it on like 5 or 10 min is goint to get whiite but let the top open.

[@kemollen]

Witch one would you choose to buy: Weber Spirit Premium E-330 or Char Broil Professional Series 4400 ?

[@BBQGuys]

They are going to perform pretty close to each other. I would recommend Char Broil, mainly because they sell conversion kits for gas type. Customers are surprised to know with Weber, you are locked into the gas type that you originally choose.

[@kemollen]

BBQGuys.com thank u for answering my question;)

[@daddyfixit631]

@@BBQGuys too bad the charbroil will rot, rust and fall apart.

[@sopissedoff]

Don't buy char broil ,There is zero aftercare,if U ever need a part that is unique to it ,you may as well put it in the skip

[@jpabst4321]

any thoughts on something like: Char-Broil TRU-Infrared 3-in-1 Roaster, Smoker and Grill?

[@BBQGuys]

Hi Josh - As we aren't a Char-Broil dealer, we don't have access to and haven't spent time cooking on any of their grills. Because of that, we aren't really qualified to comment on their products. If you have any questions about the infrared grills we carry (www.bbqguys.com/bbq-grills-smokers/infrared-gas-grills) feel free to drop chat with or call one of our experts!

[@leeprice674]

Hiya I have bought one in the last week. It's very good and cooks very evenly across the grills. Definate recommendation from me.

[@MHHMARCUSDK]

Lee Price Not to be a downer, but I was very unhappy with my Char broil. It was great for the first year or so, then it suddenly lost all its power. Couldn’t get nowhere near hot enough to sear a steak. Customer service from the place I bought it, were not helpful at all. After googling the grill, and the problem, I found that it’s very common with Char broil grills. Bought a Weber spirit e-330 instead, and haven’t had a problem since

[@WhiteThunderBBQ]

I've never cooked a steak at such a high temp....I was thinking of trying one on a kettlepizza. how long do you think I should give it per side?

[@BBQGuys]

I normally only do a couple minutes per side, 1 minute, crosshatch, another minute, flip & do the same. Once you see the blood rising to the top after grilling on side one, it is an indication it is time to flip for medium rare doneness.

[@9929kingfish]

BBQGuys.com I think once you see blood you are a little past medium rare. I could be mistaken

[@BBQGuys]

Yeah, medium to mid rare is not much time difference, I think a lot of times people can overshoot the target doneness during the resting portion, if they tent with foil it can continue to cook a little bit longer.

[@jew_world_order]

White Thunder BBQ one time i was grilling at such a high temp that the temp gauge went past the 500 degrees and hit the stopper. The grill literally caught on fire and the powder coating burnt off and the whole thing was like a giant fireball. I have no idea how it got so hot

[@Archie6666]

Does the burners get damaged from the fat dripping on them?

[@BBQGuys]

Infrared burners are designed to handle drippings at high heat. The high heat they produce is actually perfect for burn off cleaning. After you are done grilling, let it burn off at high heat for a couple of minutes, it will reduce any debris left behind to ash & smoke.

[@anthonyperkins7556]

Infra red radiant gas burners on a BBQ sear and seal meats faster retaining the flavour and juices of the meats.

[@BBQGuys]

Good tip!

[@R2b_2]

800c🙄 i am pretty sure at this kind of temperature all organic matter are vaporise only the inorganic matter remains _so wander why any one will use this temperature to use for cooking eaven steel is malleable in this temperature can you plz explain me why? 🤔

[@Hylean_Way]

I’m pretty sure they mean Fahrenheit.

[@THOMASGPII]

I just bought my first house. A townhouse with no basement. So I don't want charcoal or propane because they are a pain. Natural gas I can't run a line for. Anyone got any thoughts on electric grills? I am leaning towards an electric grill. What about infrared grills? #grills

[@BBQGuys]

Check out the Blaze electric: www.bbqguys.com/blaze/21-inch-electric-grill-on-pedestal-base-blz-elec-21

[@Zooonoo]

How long do you sear a 12 oz half inch ribeye for a med rare- medium steak?

[@BBQGuys]

For a half inch ribeye, I'd say 30-45 seconds per side at searing temps.

[@jimmah55555]

Or charcoal

[@markevanado9463]

How do you clean the mesh for lynx?

[@BBQGuys]

Brush off any solid particles with a towel. If any holes in the mesh are clogged they can usually be cleaned out easily with a toothpick. A steel grill brush is fine to use but may actually be more difficult to get results with.

[@chipethecat]

@@BBQGuys Char broil included an little tool for that with my infrared grill which is nice.

[@juicemoua6118]

Is cleaning easier on infrared surfaces?

[@BBQGuys]

Infrared grills are the easiest to clean!

[@Skelter84]

infared is the beezkneez

[@stanleydsouza27]

John d'siva

[@anthonyperkins7556]

Meat and food cooks faster, heat up time is quicker, and the heat reaches the food instantly. Australian Turbo Gas BBQ's use quartz domes over the infra red ceramic plaques to prevent fat and grease fires (it vapourises the fat on contact with the dome than would catch fire if it fell directly onto the ceramic infra red plaque burners). This ensures a longer life for the burner, whereas fat and grease dripping directly onto the infra red ceramic plaque burners and over time would eventually clog the infra red radiant surface of the ceramic plaque burner, which would probably cause fires and produce a sooty yellow flaring appearance with a smoky tip. It would also reduce the life of the burners and reduce efficiency i.e. less heat due to poor combustion of the gas on the ceramic plaque burners because it's clogged with fat and meat juices.

[@snozzcumbers]

I have one of the bbqs you are talking about with the quartz dome covers, they suck. The heat escapes out the ends of the covers causing hot spots at the ends which are too hot to cook over, and the area over the covers is too cool because the heat just escapes out the ends. The result is food that is not cooked evenly, burnt at one end and undercooked on the other.

[@anthonyperkins7556]

@@snozzcumbers I have a Campingaz RBS (radiant burner system) LPG BBQ which uses infra red radiant plaque burner technology mounted at the side and I'm happy with the cooking results.

[@redwhitentrue]

Which Steakhouses use infrared, exactly?

[@BBQGuys]

Most commercial kitchens I have been in use something like this Infrared Salamander Broiler. www.centralrestaurant.com/Infrared-Salamander-Broiler---36-inW-c105p29297.html?st-t=google_shopping_515-540-LP&gclid=CPmY75-w_tICFQKAaQod15ADDg

[@michaelshort5115]

Is there a electronic version

[@BBQGuys]

See here: www.bbqguys.com/bbq-grills-smokers/electric-grills

[@sharpthingsinspace9721]

Never have I ever heard such an unscientific definition of infrared radiation. Wow the stupidity on social media is insane.

[@mezanine10]

I have a Solaire. With infrared, pay attention to the grill. Don't turn your back.

[@Recon6]

I SEE FLARE UPS

[@noxhale6583]

Giggity!

[@BBQGuys]

Exactly!

[@mikel4510]

Not knocking the technology, just adding a tidbit not mentioned in the video. No smoke, no wood flavor imparted to the food - the most important reason for grilling.

[@420BudNuggets]

Fuck man how much are these 😭