Infrared Grills in the Backyard

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Rich Tate

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Thanks to a patent expiration, you may see affordable IR cooking solutions in backyards everywhere. Maybe next holiday weekend you’ll be using one of these.

"Infrared is really hot," said Leslie Wheeler, a spokeswoman for the Hearth, Patio & Barbecue Association, an industry group in Arlington, Va. "They're great for searing and then either you turn it down or move over to another burner for cooking."
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TEC grills are the elite of the elite. It’s nice to see them ally with Charbroil (cheap of the cheap). This will surely drive the prices down. Personally, I would have liked to seen them join with Webber or Jenn-Air as they make better quality grills.

A friend of mine is the manager at a high end grill/fire place/stove shop here in Oregon. He personally owns a TEC, Traeger, and Webber. Last month, we cooked a couple of New York Steaks on his TEC. The meat was seared at 900 degrees and cooked for approximately 7 minutes on each side. They turned out awesome! The taste isn’t even comparable to cooking them on my Webber. When I can afford it, I will buy one…

Infrared grills are basically designed for cooking steaks. If you’re looking for a multi-purpose grill for cooking burgers, hot dogs, chicken or pork, pick up gas, briquette or chip powered grill.
 
With the expiration of a key patent, major gas-grill manufacturers, including market leader Char-Broil, have scrambled to bring infrared cooking to the masses with models in the $500 to $1,000 range. Previously, such grills cost as much as $5,000.
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Methinks something is screwed up with the patent system if prices can immediately drop so far.
 
Er, reading *more* of the article, the patent's been expired for seven years. :eek:
 
OregonLAN said:
TEC grills are the elite of the elite. It’s nice to see them ally with Charbroil (cheap of the cheap). This will surely drive the prices down. Personally, I would have liked to seen them join with Webber or Jenn-Air as they make better quality grills.

A friend of mine is the manager at a high end grill/fire place/stove shop here in Oregon. He personally owns a TEC, Traeger, and Webber. Last month, we cooked a couple of New York Steaks on his TEC. The meat was seared at 900 degrees and cooked for approximately 7 minutes on each side. They turned out awesome! The taste isn’t even comparable to cooking them on my Webber. When I can afford it, I will buy one…

Infrared grills are basically designed for cooking steaks. If you’re looking for a multi-purpose grill for cooking burgers, hot dogs, chicken or pork, pick up gas, briquette or chip powered grill.
Click to expand...
From my research the Charbroil TEC's are nowhere close to the quality and effectiveness of the normal TEC grills, obviously. So the TEC's only reach 900 degrees? I was hoping for more.

A lot of high end steak houses (such as Lugers or Ruth's Chris) use a broiler, capable of searing steaks at 1800 degrees or so. I'm still trying to find an effective way to reproduce this at home, while not buying an actual double broiler haha.
 
deeznuts said:
From my research the Charbroil TEC's are nowhere close to the quality and effectiveness of the normal TEC grills, obviously. So the TEC's only reach 900 degrees? I was hoping for more.

A lot of high end steak houses (such as Lugers or Ruth's Chris) use a broiler, capable of searing steaks at 1800 degrees or so. I'm still trying to find an effective way to reproduce this at home, while not buying an actual double broiler haha.
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You can get quite the flame going if you bypass the regulator on a propane or natural gas burner. A nice 3 ft. flame should be pretty hot, eyebrows may never be the same again though.
 
Oh yah, and that Napoleon grill I linked to above has an infrared burner that hits 1800degF.

mmm....drooling already...
 
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