Infrared grilling, although the next great technological evolution harnessed in outdoor cooking, radiant heat is as old as sun. Literally.
But, before diving elbow-deep into the method behind this high heat madness & without transforming this post into a reboot of “Bill Nye: The Science Guy,” it’s imperative to understand the 3 primary applications of heat transfer employed while outdoor cooking – the differences between & value of each.
That said, if you can dial back the memory bank a few decades, you’ll recall from freshman-level science class that there are 3 types of heat transfer – Conductive, Convective and Radiant (or Infrared).
Conductive Heat – Energy transmitted from one entity to another through direct, immediate contact
Example: Remember that one time you accidentally placed your hand directly atop the stove, searing your phalanges like a juicy medium-rare steak? Well, that .000237 seconds of intense burning physical (and subsequently, emotional) pain was the feeling of conductive heat being unmercifully transferred from the stove burner to your skin.
Employ Conductive Heat: When encrusting the exterior of proteins & produce over direct heat.
Express Caution: When caramelizing sugars or barbequing carnal cuts of meat.
Avoid: When elevating to temperature larger cuts of protein & roasting baked goods.
Convective Heat – Transfer of energy between an object & it’s surrounding environment
Example: Every dammed Thanksgiving dinner when Aunt Sally annually reincarnates herself as anti-Julia Child, petrifying in an arid traditional oven, another dry-as-a-bone, door knob-flavored winged beast, prepared to the carelessly curated texture of well-worn bootstrap leather. The kind of turkey that even a 5-gallon bucket of gravy cannot fix.
Employ Convective Heat: When indirectly cooking larger cuts of protein & roasting baked goods for longer periods of time.
Express Caution: With leaner proteins and without introduction of supplemental hydration.
Avoid: When preparing thinner cuts of protein & produce, particularly at lower temperatures.
Radiant (Infrared) Heat – Transfer of energy, without contact, between an object & it’s primary heat source
Example: Grilling hotdogs in close proximity to the flames of a camp bonfire. Or, the glorious feeling of warmth absorbed by your skin while standing outside under the bright blue skies and the open Sun.
EMPLOY RADIANT (INFRARED) HEAT – WHEN INTERESTED IN BARBEQUING, GRILLING AND SMOKING SUCCULENT, MOUTHWATERING PROTEINS, AND FRESH, HEARTY FRUITS AND VEGETABLES.
EXPRESS CAUTION: WHEN NOT HUNGRY.
AVOID: WHILE SLEEPING or WHEN STANDING TOO CLOSE TO THE SUN.
So. Why is understanding the aforementioned differences between heat transfer critical?
Let’s use a gorgeous bone-in ribeye steak as an example… Animal muscle is comprised of 70% water, 20% protein, 5-10% fat & carbohydrates (sugars in the form of glycogen). In the grilling process, the internal temperature of beef rises at a slower rate than it’s exterior – water molecules in the meat evaporate at a variant temperature than proteins carbonize, than fats render & sugars caramelize.
The key in outdoor cooking, specifically to grilling the finest cuts of rib eye, lies in control of external heat source while elevating the meat’s internal temperature – Charring & encrusting the well-seasoned exterior, while gently elevating the internal muscle fibers to tender, mouth-watering, medium-rare perfection.
INFRARED GRILLING IS THE PERFECT METHOD TO ACHIEVE THIS DESIRED RESULT:
High quality Infrared Grills have access to a wide range of temperatures (traditionally only available in high-end commercial kitchens) – from 225-800F, but also deliver up to radiant heat, while maintaining consistency in temperature across the grate surface, & simply allowing their operators to mitigate the direct-indirect nature of heat application.
TRU-Infrared grills are not only incredibly effective, but efficient & safe – Consuming a lower amount of fuel as compared to traditional gas grills, pre-heat quickly, cooking food faster, & because of it’s innovative radiant heat emitter plate and perforated stainless steel grill grates, convective heat is virtually eliminated and dangerous flare ups are extinguished!
The combination of the aforementioned facts, allows infrared grills, like the TRU-Infrared models to produce consistent, predictable results that are second to none – tender, juicy and delicious – every time!