Great Options for Grilling

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The Lil Tex pellet grill from Traeger Grills has 418 square inches of cooking surface and features a high-tech auger-fed burner, electronic autostart, solid state control system and EZ-drain grease system. Nearly eight out of 10 (or 77 percent) households own an outdoor barbecue grill or smoker, according to the Hearth, Patio and Barbecue Association in Arlington, Va. Consumers are becoming more particular about what their grills should do. “They are demanding the same kind of performance outside that they get inside, with the same kind of control,” says VP of Marketing and Product Development at Char-Broil Rob Schwing, in Columbus, Ga. The industry has responded by developing more state-of-the-art technologies. Infrared is Hot Consumers want grills to replicate that great steakhouse taste they love so much but can’t seem to duplicate on their home grill. Now they can, thanks to an infrared grill technology that replicates the same flavors that restaurants use. Although infrared is reserved for the higher-end grills, more manufacturers are incorporating it into their designs this year. “The biggest different between infrared and other grills is the heat,” says grilling expert Alicia Kaper from CSN Stores. “It’s a higher temperature than gas, electric and charcoal and provides the best searing ability. You don’t use hot air so your food won’t dry out, and it’s so hot that it cuts down on half the time and energy you would usually use to cook.” The Char-Broil RED features a u-shaped infrared emitter that evenly distributes 100 percent infrared heat, eliminating hot or cold spots on the grill. Surface Trends Say goodbye to food with those infamous black barbecue lines. Instead, new flattop grills allow you to cook on an even surface and trap the flames away from the food. And with the increase in steel costs, porcelain is now the new stainless steel! Many grill makers are now offering more affordable porcelain grills that come in a variety of colors to match your outdoor kitchen or patio set. The Bigger the Better Bruce Frankel, the founder of SpitJack—a Web site of grills, fire pits and whole hog cookers—says that his customers think about BTUs (unit of energy used in grilling) when purchasing grills. “The more BTUs the better,” he says. “Men want firepower, and I don’t see [grilling] any other way.” On the other hand, Deidra Darsa, media relations manager of The Hearth, Patio & Barbecue Association, sees portable grills as a bit hit. “People want grills they can use at home and take to tailgating parties and on picnics.”

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