New Solaire Infrared, any suggestions?

[Partridge]

Hello all,

I am new to the art and science of grilling, but I knew that I'd be getting a grill in the near future so I've been doing some research over the past coule of months. Today I purchased a Solaire 30-inch outdoor grill with infrared cooking elements that will be delivered in about one week. My question is about the difference in temperatures between conventional grills and infrared, which heat up to about 1,000 degrees. How do I convert a recipe intended for a conventional grill, say in the 500-550 degree range, to my Solaire that will reach temps of 1,000 degrees? What does "medium" or "high" on a conventional grill equate to on an infrared grill? Does anyone here have any experience with an infrared grill? Thanks in advance and I can't wait to get my feet wet, so to speak!

BILL

[I12bbq]

low and slow is still the key. just because your oven can go up to 550 doesn't mean you cook a cake at that when the recipe calls for 350. in most cooking, bbq or grilling you may want a high heat to seal in the juices at first but then you lower the temp for a low and slow cook so that the juices don't just boil away.

[Cajun]

Bill, welcome to the forum. |12bbq pretty much gave you an answer, so I just would like to say that i hope you will like it here.

[Partridge]

Thanks!! It will take me some time to get used to, like anything else. The first couple of steaks I grilled were fantasic, though! I was surprised at how hot the infrared heating element got, even on a January day in Chicago!

[Cajun]

:lol: You'll see it'll go better with each time you pay attention to something that you could improve on