For those who know me, know I have always avoided using a gas grill.  I’ve had one, but never really liked the flavor I got off of it.  As a “low & slow” BBQ guy when I did grill I had to use my kettle grill with Kingsford charcoal, it was the only grilling that gave me the flavors I wanted.  I go through about 500 pounds of charcoal a year.   But gas grills have changed over the years and I figured I probably should give change a try.  Since I’m heading back to Memphis In May to do some demonstrations for Char-Broil I figured I should give one of their infrared grills a try and learn about infrared grilling.

Since putting grill together last week I’ve already done a couple of chicken cooks with the RED unit with good success.  The method of heating on this grill is different than any other gas grill on the market.  (There is a link at the end of this post if you’re interesting in the technical aspects of infrared heat)  This grill gets hot.  And there is a slight curve to learning how to keep the heat within the heat boundaries for proper cooking.

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