With
infrared grilling, you can char the outside of the meat while leaving
the inside rare. One of the best things about infrared is that it sears
the meat, trapping the juices inside. While traditional grilling can
dry the meat, you won’t have this issue with infrared.
A flame concentrated on a ceramic plate within the grill
is what causes the infrared heat. This can reach temperatures above
700 degrees F. This means faster cooking time, which means less flavor
and liquid loss. This is the main reason why so many people recommend
infrared grilling.
The biggest drawback to these grills is how much they
cost. For a long time their high price tag made it difficult for people
to get a hold of them. But the patent on them expired recently, so other
companies are bringing out cheaper models. Soon, many people will have
access to infrared grilling.
