This is a guest post from Matt P. over at InfraredGrillsReviews.com.
Infrared grills are a new form of grilling technology that is becoming very popular. The main difference between infrared grills and regular grills is that with an infrared grill food is cooked directly, whereas on a regular grill the food is cooked indirectly using a method called convection.
With the traditional grill charcoal or other fuel is used to heat the air surrounding the grill. The hot temperature of the air is what cooks your food. This is an indirect method of cooking. With an infrared grill, there are burners made of either stainless steel or ceramic tile that are directly heated using either gas or propane. The food is then placed on the burners and is cooked directly from the heat coming from the infrared burners themselves rather than indirectly from the surrounding air.
When a direct form of grilling is used the burners are heated at a very hot temperature, generally ranging from 450 to 900 degrees Fahrenheit. This helps to cook meat fast without drying it out. Direct heating also produces a more uniform heating surface which allows you to cook your food more evenly and thoroughly. Infrared grills also produce the nice grilled steaks with the grill marks that are seared on the outside and tender and juicy on the inside.
Infrared grilling technology was first designed for commercial use for restaurants and other business establishments. Now manufacturers such as TEC and Char Broil make grills for the consumer market as well.
Infrared grills are most definitely an impressive new form of grilling that results in fast cooking times that leave your meats tender and juicy on the inside, allow for more uniform and even cooking, and provide the at home griller with the ability to make restaurant style steaks straight from their own back yard.