B
BBQFuture
Guest
Howdy y'all!
I have been BBQing for the past 6 years or so. My specialty is "rib roast". I also make a pretty good cedar planked salmon. I have gone through several grills, and have had the same problems with them over and over again and have set my engineer's mind to designing a better grill.
Heat Source: When researching current grill state of the art technology I often see "infrared" mentioned. Apparently, many have decided that radiant heat is the best cooking method for BBQ. This makes sense as it simulates cooking over an open flame rather than in an oven. So, my instinct is to use an infrared heat source. After looking into it, I have found infrared heating elements that are either gas or electric powered. I personally would prefer to use electric, as I am suspicious as to the contaminants released when burning either propane or natural gas. Charcoal/wood are unsuitable for me because one of my requirements is speed. The ability to turn the heat on and off instantly would be ideal. The problem it seems is that there is not a reliable way to achieve the power output of LP/gas using electric infrared elements. I've looked at the quartz elements that look like lightbulbs and the ceramic ones that look like a piece of tile with an oven burner running through it. Neither seem to be as powerful as gas.
Quick cleaning/durable: Most grills I have purchased are a pain to clean and last an average of about 2 years out on my deck.
The ultimate BBQ: What I have in mind is an electric infrared grill. The heat will come from above, inside the "lid" sort of like a broiler. The grill area will need to be able to absorb infrared, to be able to conduct heat to the food in order to provide the "grill marks" that everyone loves. There will also be a wood smoker box that will allow you to dial in some wood flavor into whatever you are cooking for that true BBQ experience. Underneath the grill will just be a pan for collecting grease, ash etc... The only parts needing to be cleaned will be the outside of the device, the grill surface and the pan. Having a non-stick grill surface that is durable and easy to clean is also key. Since it's electric, no reason why it shouldn't be light/portable as well.
Is there an electric infrared source that can produce enough heat to sear steaks and leave them rare in the middle within 10-15 minutes of startup?? What material should the grilling surface be made of that will absorb infrared and be durable and easy to clean? Carbon fiber? What other materials should I consider using?
BTW, if there is already an ultimate bbq that does all that I am suggesting, please let me know so I can buy it and get back to worrying about other matters
Thanks!
I have been BBQing for the past 6 years or so. My specialty is "rib roast". I also make a pretty good cedar planked salmon. I have gone through several grills, and have had the same problems with them over and over again and have set my engineer's mind to designing a better grill.
Heat Source: When researching current grill state of the art technology I often see "infrared" mentioned. Apparently, many have decided that radiant heat is the best cooking method for BBQ. This makes sense as it simulates cooking over an open flame rather than in an oven. So, my instinct is to use an infrared heat source. After looking into it, I have found infrared heating elements that are either gas or electric powered. I personally would prefer to use electric, as I am suspicious as to the contaminants released when burning either propane or natural gas. Charcoal/wood are unsuitable for me because one of my requirements is speed. The ability to turn the heat on and off instantly would be ideal. The problem it seems is that there is not a reliable way to achieve the power output of LP/gas using electric infrared elements. I've looked at the quartz elements that look like lightbulbs and the ceramic ones that look like a piece of tile with an oven burner running through it. Neither seem to be as powerful as gas.
Quick cleaning/durable: Most grills I have purchased are a pain to clean and last an average of about 2 years out on my deck.
The ultimate BBQ: What I have in mind is an electric infrared grill. The heat will come from above, inside the "lid" sort of like a broiler. The grill area will need to be able to absorb infrared, to be able to conduct heat to the food in order to provide the "grill marks" that everyone loves. There will also be a wood smoker box that will allow you to dial in some wood flavor into whatever you are cooking for that true BBQ experience. Underneath the grill will just be a pan for collecting grease, ash etc... The only parts needing to be cleaned will be the outside of the device, the grill surface and the pan. Having a non-stick grill surface that is durable and easy to clean is also key. Since it's electric, no reason why it shouldn't be light/portable as well.
Is there an electric infrared source that can produce enough heat to sear steaks and leave them rare in the middle within 10-15 minutes of startup?? What material should the grilling surface be made of that will absorb infrared and be durable and easy to clean? Carbon fiber? What other materials should I consider using?
BTW, if there is already an ultimate bbq that does all that I am suggesting, please let me know so I can buy it and get back to worrying about other matters
Thanks!