You are with shopperschoice.com and BBQGuys.com, and today I think we have a really special grill to demo for you. I do would love to go and I went out to the factory, and met a man by the name of Bill Best.
One of the most intriguing grillers I have ever met in my entire life, and that was just awesome. And this grill shows, this guy has invented--he has over 60 to something half on either cooking related, all that are related but his passion in cooking. So, he invented the infrared burner which everybody has now, and they have the ceramic tip gold infrared burner. He has taken it in one step farther.
But again, the guy was just absolutely incredible. Right now, we are going to go over infrared burners for you. We are going to show you the difference on the infrared burner versus the new technology that TEC Thermal Engineering Corporation is using right now.
But this is the infrared burner that he invented over 30 years ago to be used in a TEC infrared grill and what you have here is you have your typical ceramics with hundreds of thousand little holes. The gas comes through here, it floats onto here and it causes this to turn orange and to radiate hit and give you the radiant cooking, the infrared cooking that a lot of people are looking for this days.
And then of course, we have your protection grid here that actually on big pieces of food. You do not want any heat in your infrared so this kind of protects you. Throw bags, here, here is one of the things about the ceramic infrareds that you know, the guys have put in their grills today do not realize. One with ceramic infrared cooking, you only get 50% infrared, 50% hot, dry air. And, that is what where most grillers, when they are grilling all the grill, they get that hot dry air, and it dries out their meat. Again, this ceramic burner 50% infrared, 50% hot dry air. So, it does a pretty good job.
If it was a starting point for infrared but it is not near to the technology that we have today. Let me show you a couple of things on this. First of all imagine the infrared grill out there. Your burner system is below your meat grill about this high? You have that dry air in between this right here.
Okay. And then you have an open flame. So, what happens when all of your greases and your drippings, and everything drip down all to this infrared burner, you get massive flares. But, you also get the dry air that you do not want, because it is going to dry out your food
But in again, a good starting point when Mr. Best invented this over 30 years ago. Great idea but he has gotten 50% of them, so we are going ahead and show you the new technology that these guys have out there. He invented the ceramic but he is a perfectionist, so he wanted to give that 100% infrared and hot dry air out of, so that you get more even cooked--evenly cooked meat every time with great flavor.
So, what he did is he come out with this massive stainless steel infrared burner versus the ceramic, I am not going to break it. You drop something on your ceramic here. It is going to crack it. You get water on it, we are not going to hurt this. On this, you are going to crack that ceramic infrared burner, a lot of maintenance on that burner, no maintenance on this burner.
Now, the way this thing actually works and I am not going to even try to get all technical like this guy was. He just talks circles around meal, and the way things cook and work. I mean, I will just like--I thought I was a grilling expert, I am definitely not the grilling expert when I am next to Mr. Best. But anyhow, the way they are able to get you 100% of infrared heat versus the 50/50 on the ceramic—
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