example of some of the testing criteria used by grill manufacturers

[Barry CB Martin]

I don't want this to be a brawl and this is not an endorsement for Char-Broil, a company that I had a very close association with for more than 10 years and continue to have a role as contributor to their web site.  It just happens to provide a condensed version of some of the R&D their engineers undertook to test moisture loss, cooking times, etc. relative to their IR technology cooking systems. I am not vouching for their results and do not suggest they are correct or should be considered the standard...but a quick read of this material (see link) will give you a glimpse at what their technical specs were for making tests of their IR technology.  It is my experience having read several of their comprehensive reports on this subject - they applied rigorous examinations of their standards and used a third party to help establish them. Certainly they were happy for the results and are openly sharing them. I have limited knowledge of some of their testing. This is just an example. http://live.charbroil.com/articles/tru-test

I bring this up because I got into an unintentional conflict with another member when I questioned the 'science' behind the study being cited. I do not have an argument with the basic asumptions that were made about resting meat - I'm just not a big fan of weak science to back up statements. Opinions are perfectly valid when backed up by experience...and I consider them trustworthy to the extent I trust the source of the opinion. BUT when science is used to support the opinion I want to scrutinize it to the best of my limited abilities so as not to fall prey to advertising slant on test results. After more than 20 years working at major ad agencies on big accounts for automobiles, beer and retailer - I know a little bit about slanting the research to support the desired conclusions.  just sayin.

[deestafford]

I am a big believer in the IR cookers. I have four: a 5 burner Quantum grill;  The Big Easy; and 2 SRGs.  Additionally, I have bought an SRG and a Grill to Go for my son in law.  It is a fantastic cooking concept, particuarlly if you are semi-lazy or like me totally lazy.  I think all the other methods of cooking from basic open fire all the way to the most sophisticated cookers are all great ways of preparing food that is out of this world.  The main thing is to have fun and enjoy what you are doing and as long as you and the people who eat what you cook are satisfied that is all that matters.  Even though I may not use the same cooker as someone else, I can always learn something that I can transfer/translate to my style.  We should all enjoy the fantasitic opportunities that were never available to great outdoor cookers and BBQ'rs such as my Daddy.  Thanks to all of you for sharing what you do.  Dee

[Tailgating is my game]

I only have two IR cookers & I am learning as I go but I think they are great. The Big Easy for the money is one great deal. My baby Grill 2go is the best little grill I have ever used.  Nice sear on steaks & I turned heads at met-life sith the burgers I made on that little baby....& I can't cook