I have had a few questions asked regarding these "new technology" BBQ's here is one of them.........
I read your review on the Turbo Elite RQT and noticed that you did not mention how these burners heated up the plate and did they deliver enough heat for plate cooking. Also the burners look like they are a little short compared to the size of the grill and plate, do they heat all of the plate and grill? Also were they good cooking with the hood down. I am really interested in buying one of these but it is new technology and we don't know much about it.'
This is my reply.......
Hi, the Infra red quartz burners are designed to work on the grill part of the BBQ only, normal burners go under the plate that is why the design is different as they use a lot less gas. You can of course use the IR burners under the plate but as they are more expensive than cast iron ones it might be a saving if you only need two. The IR burners only heat what they hit so they would heat up the plate faster than conventional cast iron ones. The 'dome' ends work conventionally so the heat coming out of the ends is convected heat so it does use air and moisture to travel upwards to the plate or grill.
The concept behind Infra red burners is that they give off the same (infra red) heat as charcoal does in that the more glow the more heat. Charcoal needs to be glowing red to produce the same effect, hence you cannot cook on charcoal straight away.
The “dome” gets so hot that it disperses any fat quickly without the need for any other flame tamers being present. (these go normally between the grills and burners to protect the burners from clogging up and rapid deterioration from fat build up).
You use the quartz burners the same as the normal burners for roasting or using the rotisserie. In fact using them with a rotisserie means that you can effectively remove the plate thereby allowing more room for what you want to cook as the fat can safely fall onto the domes without flaring.