Re: Grilling with Infrared?? better or not? 1200 F
Nope, never considered it. Good Natural chunk charcoal has heat that does the same thing, sears in the outside, leaving a nice blue or rare inside. The trick with a steak on a grill is getting a level of heat that you prefer for your meat.
Infra Red has one huge advantage in a commercial kitchen. It keeps the cooks out of the doctor's office from the sinus issues that prevail from exposure to char broilers and all the grease in the air.
I of course am old school and will only use Panty 6's gas grill when she's in a big hurry. I have made sure it has the right stuff burned onto the plates over the gas to give the flavors and the gas holes are always scrubbed for high performance. Nothing gets hotter than my big firebox using those chunks of natural charcoal though, that stuff is HOT!
Of course if you want speed, cleanliness, and that sanitized system and have the bucks to throw down for a infra red system, go for it. Me, I like the other stuff and having the money for things like harley parts, bourbon and cigars and such
