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Infrared Heat
Most 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-magnetic 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 activity in the skin, which creates internal friction 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 briquettes emit infrared energy to the food being cooked with very
little drying effect. 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 tiny flame – cause the surface of the ceramic tile 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 fire. For instant searing, the
burners can be set to high, yet they can also be turned down for slower cooking. We all know how difficult that
is on a charcoal fire. Traditional gas burners heat the food in a different way. The air surrounding the burner is
heated by the combustion 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, tastier steaks, hamburgers and other meats. For cooking times and
tips refer to the Infrared Grilling Chart.
Infrared Grilling Chart
Food
Control Setting
Steak
High setting 2 min. each side.
1 in. thick
High setting 2 min. each side
then medium setting.
High setting 2 min. each side
then medium setting.
Hamburger
High setting 2 min. each side.
1/2 in. thick
High setting 2 1/2 min. each side.
High setting 3 min. each side.
Chicken pieces
High setting 2 min. each side.
then medium-low to low setting.
Pork chops
Spare ribs
High setting for 5 minutes
low to finish
Lamb chops
High setting for 5 minutes
medium to finish
Hot dogs
Medium - Low
Cooking Time
4 min. – Rare
6 min. – Medium
8 min. – Well done
4 min. – Rare
5 min. – Medium
6 min. – Well done
20-25 min.
Medium
6 min. per side
20 min. per side
turn often
15 min. per side
4-6 min.
Helpful Suggestions
When selecting meat for grilling, ask for marbled fat distri-
bution. The fat acts as a natural tenderizer while cooking
and keeps it moist and juicy.
Preparing hamburgers to order is made easier by varying
the thickness of your patties. To add an exotic taste to your
meat, try adding hickory-flavored woodchips to Napoleon's
woodchip smoker.
The joint connecting the thigh and the leg from the skinless
side should be sliced 3/4 of the way though for the meat
to lay flatter on the grill. This helps it to cook faster and
more evenly. To add a trademark taste to your cooking, try
adding mesquite-flavoured woodchips to your Napoleon
woodchip smoker.
Trim off the excess fat before grilling. Choose thicker chops
for more tender results.
Choose ribs that are lean and meaty. Grill until meat easily
pulls away from the bone.
Trim off the excess fat before grilling. Choose extra thick
chops for more tender results.
Select the larger size wieners. Slit the skin lengthwise before
grilling.
www.napoleongrills.com
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