Blazing fast: infrared barbecues are red hot
When Bill Best began experimenting with radiant heat energy back in the 1950s, he had no idea he would one day change how you and I grill our steaks. The founder of Thermal Engineering Corp. (TEC) of Columbia, S.C., was thinking more of helping auto makers find a faster way to cure the paint on their cars. So in 1961, when he invented a neat technology for generating infrared heat, TEC largely ignored the home market. It was only when the company’s patent expired in 2000 that others jumped at the opportunity to apply Best’s invention to backyard barbecuing.
Infrared grilling is now the fastest growing form of barbecue technology, although it’s still confined to the luxury end of the market. One-third of the high-end grills sold today have at least one infrared burner, industry experts say, and they predict that in 10 years 60% of all barbecues will be exclusively infrared. Why the excitement? Because according to the hype, infrared lets you grill a steak in half the time of an ordinary barbecue. Afficionados say you can prepare an entire barbecue— from the moment you turn the switch to the moment you slide the finished meat onto a platter — in 15 minutes or less. more…
