Infrared: Good or Gimmick?

There are many types of grills and heating technologies, but perhaps one of the most advanced and mysterious is the infrared grill. Unlike other grills that use a more common heat source, like gas or charcoal, these grills use infrared rays to cook meat and veggies. This technology was originally developed for the auto industry to help dry car paint faster, and it was first used for grilling in the 1960s. While this technology has been around for several decades, it has only recently become popular since the patent expired and now every grill manufacturer can use infrared heating. Is this all smoke and mirrors, or is infrared the way to go?

Heating
If there’s only one thing that you understand about infrared grills, then it should be this: these grills are hot. Most grills can reach temperatures around 600 to 700 degrees with some coaxing, but an infrared grill easily reaches temperatures above 1,000 degrees. Not only that, but the heating is very direct.

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The 3-2-1 Method

Photo by Erik Abderhalden
Photo by Erik Abderhalden

There is nothing as good as sitting down to a juicy, well seasoned, rack of ribs. Conversely, there are very few things that are as frustrating as sitting down to a plate of ribs only to find them dry and tough. In response to this, the 3-2-1 method was designed. The goal of this method is to allow you to prepare smoked ribs that are so tender the meat just falls off of the bone. There is no extra effort required on your part when it comes to eating these delicious ribs.

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