Jim C in Denver
TVWBB All-Star
Joe -- based on the research I did when looking at the GGs (a deep dive like I said), some of the lower end Charbroils have a one piece grate that is rails + emitter/diffuser plate (like the GG design). Higher end TRU-Infrareds have an emitter/diffuser base plate and then a normal cast iron cook grate that goes above and which holds the foods.
Never used one of the Char-broils, but the claims are similar to the GGs claims -- more even heat, less flare-ups, and increased IR radiation. Makes sense, since the overall concept of the two systems are basically identical.
And the need/value of adding extra IR radiation to a mostly convection gas grill has been very widely adopted in high end gas grills for quite some time. You and Larry get your extra IR from a sear burner. I'm trying to get the same thing the poor man's way by adding the GGs.
Meathead's explanation of the IR component is what finally got me to spring for the GGs. And Larry should check out the last line. : )
Infrared grills use a special surface above the flame that absorbs the heat and radiates it to the food. These IR surfaces can be a plate of special glass, ceramics, or metal. Usually when a manufacturer says its grill has a “sear burner”, it is referring to a section of the grate that has a burner with a radiant plate to amplify heat.
The advantage of infrared heat is that it is more efficient than convection, it gets hotter than convection, often in the 500 to 700°F range, there is less dry air motion, which means less moisture evaporates from the food. Them’s steakhouse temps, pahdna. Also, the radiant surface is usually very close to the food so dripping juices or marinades incinerate and go right back up into the meat, adding flavor without flareups.
Worth it? Yup. Especially if you want good browning. And you do, because browning creates flavor.
If your grill doesn’t have infrared, you can add it with GrillGrates, a great product that replaces the manufacturer’s grates or sits on top of them and does the job wonderfully. Click the link for my explanation of how they work. Another option is to get a charcoal grill on the side for searing. Or use a griddle or frying pan with a thin coat of oil. Get it scorching hot, either indoors or on the side burner or on the grates. Add a light coat of oil, and sear the meat in the griddle or pan. No, it is not cheating, it is great technique.
Never used one of the Char-broils, but the claims are similar to the GGs claims -- more even heat, less flare-ups, and increased IR radiation. Makes sense, since the overall concept of the two systems are basically identical.
And the need/value of adding extra IR radiation to a mostly convection gas grill has been very widely adopted in high end gas grills for quite some time. You and Larry get your extra IR from a sear burner. I'm trying to get the same thing the poor man's way by adding the GGs.
Meathead's explanation of the IR component is what finally got me to spring for the GGs. And Larry should check out the last line. : )
What’s all the fuss over infrared?
In the past few years a number of gas grills have been touting their superiority because they use “infrared” cooking. Well, if you took high school science, you might remember that infrared is simply another section of the wavelength continuum around us, just up the road from visible light and down the road from the radio in the car next to you.Infrared grills use a special surface above the flame that absorbs the heat and radiates it to the food. These IR surfaces can be a plate of special glass, ceramics, or metal. Usually when a manufacturer says its grill has a “sear burner”, it is referring to a section of the grate that has a burner with a radiant plate to amplify heat.
The advantage of infrared heat is that it is more efficient than convection, it gets hotter than convection, often in the 500 to 700°F range, there is less dry air motion, which means less moisture evaporates from the food. Them’s steakhouse temps, pahdna. Also, the radiant surface is usually very close to the food so dripping juices or marinades incinerate and go right back up into the meat, adding flavor without flareups.
Worth it? Yup. Especially if you want good browning. And you do, because browning creates flavor.
If your grill doesn’t have infrared, you can add it with GrillGrates, a great product that replaces the manufacturer’s grates or sits on top of them and does the job wonderfully. Click the link for my explanation of how they work. Another option is to get a charcoal grill on the side for searing. Or use a griddle or frying pan with a thin coat of oil. Get it scorching hot, either indoors or on the side burner or on the grates. Add a light coat of oil, and sear the meat in the griddle or pan. No, it is not cheating, it is great technique.
