Infrared has become one of the most popular features on modern grills. Use this guide to become an infrared grill master.
Some grills come equipped with an infrared main burner as an additional restaurant-style cooking feature. Cooking with infrared is fun, but it does take some experimentation. Because Btu (British Thermal Unit) and grid cooking areas may vary with each design, cooking times may vary.
There's an important grilling relationship between the type of meat, heat and cooking time when using infrared. We suggest you experiment, as infrared is a hotter method of grilling. The very best restaurants in the world sear in juices from meats with high heat, then finish off the cooking process in an oven. To achieve a similar effect, use your grill’s main surface.
After you ignite your infrared burner, close the hood and allow it to preheat for five minutes. Then open the hood and proceed. You may choose to grill with the hood opened or closed, depending how well done you prefer your food. We recommend that the hood always stay open for better cooking control.
For best results, allow meats to cook one side at a time before turning over. This produces nice sear marks, holds in the juices and helps minimize flare-ups. Here are some suggested infrared grilling times:
Infrared Time (Minutes Per Side)
1-inch thick. Keep the hood open.
Per each of the four sides. Cooking time depends on thickness.
Watch the fat content. Keep the hood open.
Cut a shallow slice down the length of hot dogs for condiments. Grill on the warming rack with the hood open.
Depending on the fat content, you may have to finish cooking on the warming rack. Leave the hood open.
¾-inch thick. Leave the hood open.
Leave the hood open.
Leave the hood open. Cook skin-side up. Move to the main grill, and leave the hood open. Continue to cook with skin-side up on low for 7 minutes, then turn skin-side down for 7 minutes. You may have to move to the warming rack to finish.
½-inch-thick fillet. Cook skin-side down. Leave the hood open.
Lobster in Shell
Close the hood.
Leave the hood open.