has anyone ever tried the new infrared cooking bbq?

mikeb6109

i have a friend that is balancing between the egg and this new bbq that features an infrared cooking.....has anyone tried or even better compared it to an egg? i wants my opinion but i do not now or heard anything on the infrared yet! any comparisons or comments would be very appreciated!!
mike

Dos Huevos

mikeb6109,[p]Talked to a guy about one last night. He said his favorite thing on the infared is bacon wrapped shrimp or scallops. Bacon crispy but seafood still cooked right. [p]other than that, the egg tastes better. [p]In the end, it's really about what you want to do. To me, the choice between cooking fast or cooking flavorfilled amazing food is simple.[p]The same can't be said for everyone.

Richard

mikeb6109, Not sure but some gassers use infrared at the very back for rotesire. TEC grill uses infrared buners as the main. The TEC can get extremely high temp.When I owned the TEC it was great for steaks and chops but that was about it. Both types are just fancy gassers.....No comparison...

stike

mikeb6109,[p]infrared is a high heat dealio, same as many of the steakhouses. it will sear the steaks and give you added flavor, but it will be solely flavor from browning (maillard process). the charcoal, in my perfect and infallible (!?!) opinion, is much better. it gives you flavor from the browning as well (basically carmelized sugars in the meat), but it has it's own organic hardwood residual flavor. and i often toss in some extra wood for a bonus.[p]one thing. the infrared saleman will tell you "it cooks at 1800 degrees". well, yes and no. the element is 1800, not the air. basically a big toaster oven. i had a cuisinart toaster that had infrared ceramic rods. no big deal. don't get fooled.[p]your coals actually burn at a pretty fixed temp, about 1200 i think. our dome thermometers only reflect air temp, which is a rough indicator of how much lump is going (as well as the 'baking' temp, of course). so try not to get hung up on the 'macho' 1800 degree thing.[p]he's talking about a grill, to, by the way. i don't think they have infrared BARBECUE units. that would just be horrifically wrong. sign of the apocalypse.[p]will he be able to smoke on it? [p]basically, it comes down to whether he likes food, or gizmos.[p]i don't have to run thru the egg pluses, since you have one. slap him in the head, wake him up, and go get him an egg.
hahaha[p]peace![p]

mikeb6109

stike,
thanks you could not have said it better!!! i'll go ahead and slap him and then get him an egg!!
you guys are the best and this is something else that he will not get with his infrared....a big happy egging family that you can always call on!
mike

Unknown

mikeb6109,[p]The downside is that he gets stike, me, max, stump, et al. [p]Better keep that on the down low until AFTER he buys.

Celtic Wolf

mikeb6109,[p] Don't forget to call him Probie when you slap him. [p] Think about this.. You have friends over. They look at the gasser and continue their conversations. They look at the Egg and it becomes the center of the conversation..[p] The Egg is a Cool Gizmo and it produces great food.. Man Law Satisfied.. (and more then a few Woman's Laws too)[p]

Unknown

Dos Huevos, ok here we go. Infra red does not heat the air like charcoal or regular gas, it heats objects, like the sun. If it were 44 degrees outside and sunny you would still be able to feel the sun's warmth on your skin same thing with i/r burner. IT IS HOT!!! The sear marks on the meat do not come from the grids, the sear marks actually come from the burner searing inbetween the grids. Unlike charcoal or regular gas the burner has to heat up the grid before you get sear marks. It is not a slow drink beer cooker. You cannot shut the lid on most of them because of the 1600 to 1800 degree heat will warp the lid and burn all ignitors and wires from trapping the heat inside. you cannot walk away from the grill you have to sit there and flip and turn whatever you are cooking. The pro of that is that a inch thick steak takes about 10 minutes med rare. And if you get an all infra red grill it ties your hands from doing slow and low. Mostly good for steaks and chops. A lot of the grill manufactures are claiming they can get the burner to 700 or 800 deg I'm not buying it. You cannot get the same taste out of gas than charcoal. Just the facts.

Unknown

mikeb6109,
Some people (snooty bbq'ers) would consider "Infrared Cooking bbq" an oximoron. BBQ by definition (snooty bbq'ers defination) has to be cooked over a wood or charcoal fire. So maybe it is a Infrared Cooking Grill?

fishlessman

mikeb6109,
there are some pretty expensive ones around the lake im on, several thousand dollars for a unit, and the folks that cook on them cook hamburgers, hotdogs, and an occasional steak. my egg does just a little more than that.

stike

Celtic Wolf,
in fact, after he gets his egg, take him for a beer, then say "you know, now that we've shared this 'egg' moment, i'd like to give you a probe...."[p]then buy him a maverick

stike

Dos Heuvos ,
i'm honored to be in that company!

Celtic Wolf

stike,[p] You have been hangin' with Stump haven't you???[p]Dat dar was funny doe!![p]

Dos Huevos

stike,[p]I know and I am too. But that doesn't mean it's a good thing for others. I think you and I are the BGE board's version of second hand smoke...

BBQBluesStringer

mikeb6109,
Glorified hot dog cooker... There are three mechanisms of heat transfer; conduction, convection, and radiation. The IR grill mainly does radiation heating. The egg does radiation and convection, so clearly it's twice as good. Maybe three times if you include conduction from the pizza stone and plate setter... Can you imagine cooking pizza on an IR grill?[p]Kelly

mikeb6109

Dos Huevos,
thanks guys i will be happy to give all this info and let him read it then i will proceed to slaping him and then walk him over to the nearest dealer to purchase one!!

an egger trying my best to convert yet another...mike