"Steve Wertz" > wrote in message
...
> On Sat, 1 Jul 2006 02:09:12 +0000 (UTC), Drew Cutter wrote:
>
> > Looking at tec infrared grill. How does it do with something like
> > brisket which takes a long time to cook ? VS wood , charcoal grills ,etc
..
>
> You can't barbecue anything with infrared energy. You can grill,
> but don't expect it to taste like it was cooked over fire
> (propane or wood).
>
> A brisket couldn't be cooked properly on an infrared grill, no
> matter how you slice it.
>
> -sw

To BBQ the internal temp of your cooker needs to be between 200 and 220
degrees, the cooker needs to maintain a consistent temp for 4 to 12 hours
depending on what your BBQing and BBQ means adding wood smoke. If your not
adding wood smoke your grilling not BBQing. Even inexpensive, low BTU
grills get to hot to do brisket properly. To get some smoky flavor when I
grill, I soak wood chips, wrap in a double layer of aluminum foil, perforate
the top and throw directly on my grills gas burner. Not real sure that
would be a good idea on an infrared grill though. Water and electricity
don't mix very well.

On Mon, 10 Jul 2006, Drew Cutter > wrote:

>I've decided to go with either Broilmaster or vidalia grill.

Do you have deep links to the two models you are considering?

Don <www.donwiss.com> (e-mail link at home page bottom).