Infrared BBQ cooking

[essexjet]

I just bought a new stainless steel BBQ and little less then half the grill is infrared. I have never cook on one and am not too sure on how to sure it so I thought I would ask some of you here a question on it. I'm thinking of BBQ some Mahi on cedar planks this weekend and was wondering if I should put it over the grill or the infrared? Whats your thoughts.

 

[Nord]

Hi-tech.................Redneck..............

 

[RiverDave]

I saw the Home Depot commercial advertising completely infrared grills.. I'm not really sure I understand the benefit of it?

RD

 

[RitcheyRch]

Never heard of one. Was there anything in the instruction manual on how to use it?

 

[TITTIES AND BEER]

i got 1 about 3 months ago,but 1/2 the time i can't get the gas to work cus of the new vavles the tanks have,and its pissn me off

 

[Nord]

I saw the Home Depot commercial advertising completely infrared grills.. I'm not really sure I understand the benefit of it?

RD

If it doesn't take gas.............that would be a benefit?

 

[essexjet]

Never heard of one. Was there anything in the instruction manual on how to use it?

Just how to light it no cooking instructions

All I know is that it gets hotter then a MoFo

 

[essexjet]

If it doesn't take gas.............that would be a benefit?

They do take gas, at least mine does

 

[RitcheyRch]

Thats odd. Figured there might be one recipe. Maybe call a local butcher and see what they say.

Just how to light it no cooking instructions

All I know is that it gets hotter then a MoFo

 

[djhartley2003]

Call BBQ Galore and tell them that you are interested in buy one and ask them to explain how you would cook on a cedar plank.

 

[Cole Trickle]

They do take gas, at least mine does

I have a infared rotisserie burner on mine...I haven't been able to get the damm thing to work as of yet:swear

I am running a 42" 4 burner grill off a propane tank and I don't think it's getting enough gas:hmm

 

[RiverDave]

I have a infared rotisserie burner on mine...I haven't been able to get the damm thing to work as of yet:swear

I am running a 42" 4 burner grill off a propane tank and I don't think it's getting enough gas:hmm

Might need a highflow regulator.. I have an extra one if you want to try it.

Same PSI for the grill, but can flow way more Propane for the larger grills.

RD

 

[essexjet]

Thats odd. Figured there might be one recipe. Maybe call a local butcher and see what they say.

Closes I got is Stater Bros but I'll ask.

Call BBQ Galore and tell them that you are interested in buy one and ask them to explain how you would cook on a cedar plank.

That a good Idea I might give that a try

 

[Boobybouncer]

Was there anything in the instruction manual on how to use it?

what is this thing you speak of:hmm

 

[screaming pete]

i think the fish would cook so fast the ceader plank would not have the time to start smoking and work it magic, i would start on low whatever you do, i just did some solman the other day on a plank and it came out great:beer

 

[Cole Trickle]

Might need a highflow regulator.. I have an extra one if you want to try it.

Same PSI for the grill, but can flow way more Propane for the larger grills.

RD

The grill had the ability to be plummed for natural gas or propane. The que came with no fittings so I just grabbed a regular regulator that BBQ galore sold. My first 2 burners are almost too hot while the last 2 kinda lag.:swear

I am half tempted to try and make each 2 burners run off a different tank?

 

[RadMan]

I have a infared rotisserie burner on mine...I haven't been able to get the damm thing to work as of yet:swear

I am running a 42" 4 burner grill off a propane tank and I don't think it's getting enough gas:hmm

Is your spark element mounted low. The gas rises up and mine had hard time lighting until I moved the spark up a little. Also, my manual mentioned purging the lines by opening the tank valve, then opening the furthest valve only for a few seconds then repeating with each one until you end with the one closest to the tank or on the shortest hose. Only one valve open at a time. Kinda like bleeding brakes. Don't light them as you do this. It seemed to give me a more even flame across all burners. Also, sometimes, it seems you just get a bad tank.

 

[Cole Trickle]

Is your spark element mounted low. The gas rises up and mine had hard time lighting until I moved the spark up a little. Also, my manual mentioned purging the lines by opening the tank valve, then opening the furthest valve only for a few seconds then repeating with each one until you end with the one closest to the tank or on the shortest hose. Only one valve open at a time. Kinda like bleeding brakes. Don't light them as you do this. It seemed to give me a more even flame across all burners. Also, sometimes, it seems you just get a bad tank.

Thanks for the info...I actually have never tried the purging idea. :thumbsup

 

[RitcheyRch]

Atleast is better than the butcher at Vons or Ralphs.

Closes I got is Stater Bros but I'll ask.



That a good Idea I might give that a try

No idea but something my girlfriend keeps asking me to read when we buy something new.

what is this thing you speak of:hmm

 

[Flying_Lavey]

infrared burners work by cooking the meat all the way through simultaneously. Instead of the standard flame method which cooks the outside first which is why you have to cook thick meat for so long on lower temps. Once mastered infrared cooking can be the best method because it doesnt give it enough time to evaporate as much of the moisture in the meat. Ive been told it also renders out a lot more fat than conventional BBQ'ing.

I think screaming Pete is right though, I think it might cook too fast for the wood to heat up to do a damn thing. I would suggest using the smoker burner if it has one (my dad's king of all BBQ's has it and Ive seen it on a lot of them) with the cedar chips in there. If you dont have one, use a large diameter metal container (ie a large coffee can cut down to about 2" tall) filled with the wood smoking chips of choice and remove the grill on the standard burner side and put the container right on top of the burner on med to low heat (enough so its smokes fairly well). Once its smoking pretty good turn on the infrared (doesnt take long to heat up as Im sure you've seen) adn then put on the fish. Keep the lid closed as much as possible (obviously) and Ive been told it cooks anywhere from 1/4 of the time to 1/2 the time as a regular grill. Sorry I cant give you anything more precise as far as the times go.

Thats just my thought.