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Gas Infrared Grills

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I just bought a new Char Broil gas infrared grill. These two words sound like an oxymoron to me. I lit it today just to see how it all works. I turned all burners on high to see how hot it gets. About 520 degrees. Then I turned off two burners and left one on low. It didn't get much lower. Are you supposed to cook everything on a high temp with an infrared grill? I've read that IR is good for putting a sear on beef and not overcooking but not as good with chicken. Does anyone have one that can give me tips?
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I have a grill with IR @the reel ess, and that feature is good for searing, and does a great job. The benefit of using gas is you are better able to regulate heat regardless of what you’re cooking. You just have to find that sweet spot, and for me that was through cooking more on it. My only complaint is when using wood chips in a pan or smoke box is those frustrating little fires that flare up when I’m getting another beer. Or is it getting too many beers that cause the fires, I’m not sure at this point.....

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9 hours ago, J._Bricker said:

I have a grill with IR @the reel ess, and that feature is good for searing, and does a great job. The benefit of using gas is you are better able to regulate heat regardless of what you’re cooking. You just have to find that sweet spot, and for me that was through cooking more on it. My only complaint is when using wood chips in a pan or smoke box is those frustrating little fires that flare up when I’m getting another beer. Or is it getting too many beers that cause the fires, I’m sure at this point.....

I cooked burgers this evening. One thing I can tell is you need to cook on lower heat than a conventional gas grill. They were well seared and appeared done, but were still a little raw in the middle. Had to microwave them, which really isn't the idea with any grill. 

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I got an infrared grill but all electric. I haven't tried it yet, perhaps this weekend. I thought Infrared was supposed to cook more evenly? Can you vent the gas infrared? Doesn't sound like your controls are working correctly, but it could just be just a matter of getting used to cooking with it.

 

I'm curious about this, keep us posted, I'm in the market for a new grill for my beach home.

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5 hours ago, Jigfishn10 said:

I got an infrared grill but all electric. I haven't tried it yet, perhaps this weekend. I thought Infrared was supposed to cook more evenly? Can you vent the gas infrared? Doesn't sound like your controls are working correctly, but it could just be just a matter of getting used to cooking with it.

 

I'm curious about this, keep us posted, I'm in the market for a new grill for my beach home.

What the literature that came with it said was to reduce the heat by 20% from what you're used to with a gas grill. I grilled chicken breasts last night. I preheated the grill to about 300 and cooked with the lid up. That did the trick. I used a meat thermometer to be sure they were heated to 165. They were actually a little overdone, but that was my fault. I can subtract 10 degrees for chicken. A cool thing about grilling with the lid open is you can stand the cold temps. It's like standing around a fire.

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So with the lid open you're basically allowing the heat to escape. I was told with my particular grill that the grill would cool down way too fast, but it seems like yours is keeping it or at least most of it.

 

As you cook more let me know, I just may have to look into this. Do you have a model number by chance?

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4 hours ago, Jigfishn10 said:

So with the lid open you're basically allowing the heat to escape. I was told with my particular grill that the grill would cool down way too fast, but it seems like yours is keeping it or at least most of it.

 

As you cook more let me know, I just may have to look into this. Do you have a model number by chance?

Yes, it's Char-Broil model463242516 Commercial 3-Burner  

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