![](/images/backgrounds/247211/bg9.png)
9
www.napoleongrills.com
Infrared HeatMost people don’t realize that the heat source we are most familiar with, our sun, warms the earth using
mainly infrared energy. This is a form of electro-magnec energy with a wavelength just greater than the red
end of the visible light spectrum but less than a radio wave. This energy was discovered in 1800 by Sir William
Herschel who dispersed sunlight into its component colors using a prism. He showed that most of the heat in
the beam fell into the spectral region just beyond the red end of the spectrum, where no visible light existed.
Most materials readily absorb infrared energy in a wide range of wavelengths, causing an increase in its tem-
perature. The same phenomenon causes us to feel warmth when we are exposed to sunlight. The infrared rays
from the sun travel through the vacuum of space, through the atmosphere, and penetrate our skin. This causes
increased molecular acvity in the skin, which creates internal fricon and generates heat, allowing us to feel
warmth.
Foods cooked over infrared heat sources are heated by the same principle. Charcoal grilling is our most familiar
choice for infrared cooking. The glowing briquees emit infrared energy to the food being cooked with very
lile drying eect. Any juices or oils that escape from the food drip onto the charcoal and vaporize into smoke
giving the food its delicious grilled taste. The Napoleon infrared burner cooks in the same way. In each burner,
10,000 ports – each with its own ny ame – cause the surface of the ceramic le to glow red. This glow emits
the same type of infrared heat to the food as charcoal, without its hassle or mess. Infrared burners also pro-
vide a more consistently heated area that is far easier to regulate than a charcoal re. For instant searing, the
burners can be set to high, yet they can also be turned down for slower cooking. We all know how dicult that
is on a charcoal re. Tradional gas burners heat the food in a dierent way. The air surrounding the burner is
heated by the combuson process and then rises to the food being cooked. This generates lower grill tem-
peratures that are ideal for more delicate cuisine such as seafood or vegetables, whereas Napoleon’s infrared
burners produce searing heat for juicier, taser steaks, hamburgers and other meats. For cooking mes and
ps refer to the Infrared Grilling Chart.
Infrared Grilling Chart
Food Control Setting Cooking Time Helpful Suggestions
Steak
1 in. thick
High seng 2 min. each side.
High seng 2 min. each side
then medium seng.
High seng 2 min. each side
then medium seng.
4 min. – Rare
6 min. – Medium
8 min. – Well done
When selecng meat for grilling, ask for marbled fat distri-
buon. The fat acts as a natural tenderizer while cooking
and keeps it moist and juicy.
Hamburger
1/2 in. thick
High seng 2 min. each side.
High seng 2 1/2 min. each side.
High seng 3 min. each side.
4 min. – Rare
5 min. – Medium
6 min. – Well done
Preparing hamburgers to order is made easier by varying
the thickness of your paes. To add an exoc taste to your
meat, try adding hickory-avored woodchips to Napoleon’s
woodchip smoker.
Chicken pieces High seng 2 min. each side.
then medium-low to low seng.
20-25 min.
The joint connecng the thigh and the leg from the skinless
side should be sliced 3/4 of the way though for the meat
to lay aer on the grill. This helps it to cook faster and
more evenly. To add a trademark taste to your cooking, try
adding mesquite-avoured woodchips to your Napoleon
woodchip smoker.
Pork chops Medium 6 min. per side
Trim o the excess fat before grilling. Choose thicker chops
for more tender results.
Spare ribs High seng for 5 minutes
low to nish
20 min. per side
turn oen
Choose ribs that are lean and meaty. Grill unl meat easily
pulls away from the bone.
Lamb chops High seng for 5 minutes
medium to nish
15 min. per side
Trim o the excess fat before grilling. Choose extra thick
chops for more tender results.
Hot dogs Medium - Low 4-6 min.
Select the larger size wieners. Slit the skin lengthwise before
grilling.