About Infrared BBQs

The latest entries into the world of barbecue grilling are infrared barbecue grills. Infrared has the ability to cook foods at higher temperatures. This keeps them moist and tender, and gives them more flavors. This technology has been used commercially for many years, but the expiration of the patent has brought infrared grilling to the home cooker.

There are three methods of heat transfer that are used in cooking: conduction, convection and radiation. Cooks use these methods everyday, but they may not be familiar with the science behind them.

Conduction

Conduction is a direct transfer of heat from the source to the food. An example of conduction heating is cooking food in a frying pan. The heat source heats the pan and the food touching the pan gets cooked. This is the most inefficient type of heating because a lot of the energy is lost from the heat source to the food. In grill cooking, conduction is used when the coals or burner heats the grate to cook the food.

Convection

Convection is cooking food in a fluid. Cooking science considers gas to be a fluid in this case. Boiling eggs in water, or roasting pork in the oven are examples of convection cooking. The hot water or hot air circulates around the food to transfer the energy for cooking. On the grill, this is accomplished by closing the lid to keep the hot air in, or by using indirect grilling where the food is moved away from the direct heat of the burners or coals.

Radiation

Radiation is completely different. It uses electromagnetic technology to cook food. A heating element is heated to a high temperature and cooks the food directly. A broiler in an oven is an example, as is a toaster. The yellow-orange glow of the element indicates that radiation is being used. That color is the color of infrared radiation. Charcoal briquettes use about 25 percent infrared radiation to cook food, as indicated by their color when cooking.

Infrared Barbecue

In an infrared barbecue, a burner is encased in either ceramic or stainless steel. This stops all airflow and creates only radiant energy. The radiant infrared waves heat the gill up quickly and can get the grill temperature up to 700 degrees. This allows for quicker cooking, leaving the food moist and tender. Infrared barbecues offer the flavor of coals and the convenience of a gas grill all in one unit.