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Infrared vs. Traditional Grills
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<blockquote data-quote="NDwalleyes" data-source="post: 25495" data-attributes="member: 218"><p>After two recommendations from friends and researching them on Consumer Reports we bought the Charbroil 3 burner Tru Infrared. There are a few others, I think Weber is one of them, that make infrared grills. We spend like 2k on prime steer beef each year and between that beef and this grill life is good. </p><p></p><p>The only real negative is that the slits in the grill service, which are literally designed to let juices flow through, are very narrow. Chunks of cheese and what will stay on top of the grilling surface rather than fall down and burn up, so you have to spend a little more time cleaning your surface. </p><p></p><p>The heat is really high on it. If you leave it on high they will get to 600-700 degrees which will clean it off all grease and garbage in about 15 minutes.</p></blockquote><p></p>
[QUOTE="NDwalleyes, post: 25495, member: 218"] After two recommendations from friends and researching them on Consumer Reports we bought the Charbroil 3 burner Tru Infrared. There are a few others, I think Weber is one of them, that make infrared grills. We spend like 2k on prime steer beef each year and between that beef and this grill life is good. The only real negative is that the slits in the grill service, which are literally designed to let juices flow through, are very narrow. Chunks of cheese and what will stay on top of the grilling surface rather than fall down and burn up, so you have to spend a little more time cleaning your surface. The heat is really high on it. If you leave it on high they will get to 600-700 degrees which will clean it off all grease and garbage in about 15 minutes. [/QUOTE]
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