Infrared vs. Traditional Convective Cooking Systems
Both systems start with gas-powered burners. A traditional convection gas grill uses circulating hot air, like an oven, to cook. Hot air circulates around the food, which dries out the natural moisture in steaks and chicken and shrinks hamburgers into hockey pucks. When grease drips through the open grate, it causes flare-ups that can char the meat and create big temperature fluctuations.
An infrared (IR) grill works differently. Most IR grills use expensive ceramic emitters to convert heat from a gas-powered burner into radiant heat. Because of the open grate design, these grills cook with a combination of radiant heat and convective heat. This combination can be problematic for several reasons. Ceramic IR cooking systems are highly effective at searing food because they burn extremely hot. However, it is almost impossible to vary the temperature and burning your meal is a frequent result. Flare-ups are also a common problem due to the open grate and burner design. Due to their open port design, ceramic IR burners clog with grease and food debris. As they become more sensitive to thermal shock and temperature change and can easily crack causing performance issues and costly maintenance.
Weight (Pounds) – 218
Main Burner Count – 3
Primary Burner BTU’s – 24,000
Side Burner BTU’s – 18,000
Total BTU’s – 42,000
Cooking System Type – IR
Primary Cooking Surface (sq. in) – 500
Secondary Cooking Surface (inches) – 175
Total Cooking Surface (sq. in) – 675
Primary Cooking Grate Material – SS 304 Stainless steel
Secondary Cooking Grate Material – SS 304 Stainless steel
Gas Convertible – EZ NG Kit required – sold separately
Fuel Source – LP
LP Tank Included – Tank not included
Carton Size (inches) – 38.8 L x 30.7 W x 26.0 H
Retailer – Dealer Exclusive
Product Dimensions (inches) – 56.5 L x 25.0 W x 48.4 H
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