{"id":5481,"date":"2019-06-05T06:00:24","date_gmt":"2019-06-05T10:00:24","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5481"},"modified":"2021-10-25T12:48:32","modified_gmt":"2021-10-25T16:48:32","slug":"the-3-primary-heat-sources-for-grilling-meat","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/the-3-primary-heat-sources-for-grilling-meat\/","title":{"rendered":"PRIMARY HEAT SOURCES FOR GRILLING MEAT"},"content":{"rendered":"\r\n
\r\n
\"Let's

Let’s explore the primary heat sources for Grilling!<\/p><\/div>\r\n<\/figure>\r\n\r\n\r\n\r\n

Exploring the primary heat sources for Grilling <\/a><\/span>Share on X<\/a><\/span><\/h2>\r\n\r\n\r\n\r\n
\"Listen<\/figure>\r\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/THE-3-PRIMARY-HEAT-SOURCES-FOR-GRILLING-MEAT-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\r\n\r\n\r\n\r\n
<\/figure>\r\n\r\n\r\n\r\n

PRIMARY HEAT SOURCES FOR GRILLING-<\/p>\r\n\r\n\r\n\r\n

We grill outdoors frequently yet I bet not many of you know the science behind grilling.\u00a0 What happens to food when we grill?\u00a0 How does food cook to a safe level on a grill?<\/strong><\/p>\r\n\r\n\r\n\r\n

Let\u2019s cover the types of heat sources that cook grilled meats<\/a> and help you decide the ideal method for cooking your favorite animal proteins.<\/p>\r\n\r\n\r\n\r\n

What Is Meat?<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

Before I get into the types of heat sources to do the actual grilling, let\u2019s talk about what meat really is.\u00a0 Meat is muscle from various animals.\u00a0 It is made up of 75% water, 20% protein, and 5% carbohydrates and fat.\u00a0 Each cell of a muscle is made of two proteins: actin and myosin.<\/p>\r\n\r\n\r\n\r\n

Now breaking down the proteins of meat, these are made of amino acids<\/a> which react nicely when salt ions are added.\u00a0 Thus, when salt ions are added, the water-retaining capability of meat increases which results in production of a juicy piece of grilled meat.<\/p>\r\n\r\n\r\n\r\n

Now these proteins in meat are coiled when the meat is raw.\u00a0 Add heat, and these proteins uncoil as the protein molecule bonds are broken.<\/p>\r\n\r\n\r\n\r\n

Note – heat shrinks the muscle fibers which will then squeeze out water allowing the molecules to recombine.\u00a0 Brining or marinating meat will reduce this shrinkage of the fibers.<\/p>\r\n\r\n\r\n\r\n

Primary Heat Sources for Grilling
<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

There are three heat sources for cooking foods: conduction, radiation, and convection.\u00a0 Let\u2019s get an understanding of each one.<\/p>\r\n\r\n\r\n\r\n

Conduction<\/a> primary heat sources for grilling: <\/strong><\/h3>\r\n\r\n\r\n\r\n

The best example of conductive heat is when meats are placed directly on the grill grates over direct heat.\u00a0 The transfer of the heat energy to the grill grate brands the food item with grill marks.\u00a0 Heat is transferred from the source (burner, lit charcoal or wood, electric element, ceramic plate) to the food which then engages the cooking process.\u00a0 The meat cooks from the outside to the inside due to heat transfer<\/a>.\u00a0 The surface of the meat gets hotter and transfers to the center which is why people who rely on the meat\u2019s outside coloring will under-cook the meat inside.<\/p>\r\n\r\n\r\n\r\n

Convection primary heat sources for grilling: <\/strong><\/h3>\r\n\r\n\r\n\r\n

Convection heat is transferred with a fluid which can include water (think boiling a food item like potato), oil (think French fries), and air (think your oven or two-zone cooking on a grill).\u00a0\u00a0 Now, convection cooking only occurs on the exterior of the food while conduction heat cooks the interior.<\/p>\r\n\r\n\r\n\r\n

Radiation primary heat sources for grilling: <\/strong><\/h3>\r\n\r\n\r\n\r\n

My favorite example of radiation<\/a> heat is cooking marshmallows on a stick held near a campfire.\u00a0 Essentially, this is how charcoal\/wood grills cook. You elevate the food over the heat source.<\/p>\r\n\r\n\r\n\r\n

What influences grilling is the length of time and the type of heat.\u00a0 Add in difference between temperature and heat as materials also play a part in the transfer of the heat energy.\u00a0 Water transfers slower than metal.<\/p>\r\n\r\n\r\n\r\n

Radiation produces more heat than convection.\u00a0 You can easily increase the radiation heat on a charcoal grill by increasing the number of charcoal pieces.\u00a0 Gas and pellet grills produce convection heat. Convection heat dissipates easily by air currents.\u00a0\u00a0 Infrared units known as intense infrared (IR) have marketed that they produce a better sear on meats.\u00a0 What is happening is heat energy is delivered faster than convection heat units but slower than conduction units.\u00a0 You also have the risks that the delivery of this energy via IR could be uneven resulting in black\/burnt areas while other areas of the meat are light in color.<\/p>\r\n\r\n\r\n\r\n

Primary Heat Sources for Grilling- Types of Heat on Different Equipment<\/em><\/strong><\/h2>\r\n\r\n\r\n\r\n

Let\u2019s look at the heat types for specific equipment so you know how the energy used cooks your meat.<\/p>\r\n\r\n\r\n\r\n

Gas Grills:<\/strong><\/h3>\r\n\r\n\r\n\r\n

Burner produces radiant heat that in turn heats the heat shields above the burners producing radiant and convection heat (note gas grills have permanent vents built in the unit).\u00a0 The grill grates then heat and produce conduction heat to the exterior of the meat which converts all this heat energy to conduction to cook the meat thru the interior.<\/p>\r\n\r\n\r\n\r\n

Note gas grills<\/a> can be set up with direct cooking (all burners on) and indirect cooking (only half the burners lit).\u00a0 If you cook with the lid up on a gas grill, you allow radiant heat to escape which will cool the top of the meat.<\/p>\r\n\r\n\r\n\r\n

Charcoal\/Wood Units: <\/strong><\/h3>\r\n\r\n\r\n\r\n

Radiant heat is produced at the bottom of these units with the grilling grates absorbing the heat energy that produces conduction heat.\u00a0 Heat from below the meat is absorbed and converted to conduction heat to cook the interior. The lids on these units will produce convection heat due to the built-in vent that has a control setting.<\/p>\r\n\r\n\r\n\r\n

Like gas units, charcoal\/wood units can be set up direct or indirect cooking method with the foods absorbing indirect convection heat from all sides which then converts to conduction heat to cook the meat\u2019s interior.<\/p>\r\n\r\n\r\n\r\n

Flat Tops<\/a>\/Plancha\/Griddles: <\/strong><\/h3>\r\n\r\n\r\n\r\n

Whether gas or charcoal fed, the fuel source produces radiant heat while the solid cooking surface produces conduction heat to the meat.\u00a0 Due to direct contact of the meat to the solid cooking surface, the direct contact side of the meat will brown easily while this no lid unit allows radiant heat to escape causing the top of the meat to cool and not brown.<\/p>\r\n\r\n\r\n\r\n

Infrared<\/a> Units: <\/strong><\/h3>\r\n\r\n\r\n\r\n

Burners on these units produce radiant heat which then heat energize the ceramic, glass or metal plate.\u00a0 Grilling grates absorb the heat and produce conduction heat where the surface of the meat contacts the grate.<\/p>\r\n\r\n\r\n\r\n

Always remember, on any unit regardless of heat source, thickness of the meat and not poundage will determine cooking time as you must remember that conduction cooking progresses to the interior.\u00a0 You must use a digital thermometer to ensure meat is cooked properly before consuming.\u00a0 Never rely on the outer coloring of the meat or recommended time per pound in a recipe.\u00a0 A digital thermometer is the only way to know.<\/p>\r\n\r\n\r\n\r\n

Making you an informed consumer through valuable articles like this one.\u00a0\u00a0 Leave us a comment and follow us or subscribe for more great recipes, techniques, tips, and the science behind the flavor and fire. \u00a0That\u2019s SmokinLicious\u00ae<\/strong><\/p>\r\n\r\n\r\n\r\n

SmokinLicious\u00ae Products:<\/h2>\r\n\r\n\r\n\r\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\r\n\r\n\r\n\r\n

Wood Chips- Minuto\u00ae<\/a><\/h3>\r\n

Smoker Logs- Full & Quarter Cut<\/a><\/h3>\r\n

Charwood<\/a><\/h3>\r\n\r\n\r\n\r\n
\r\n
\"More

More related reading on the primary heat sources for Grilling & Smoking tips and techniques see our directory on previous blogs!<\/p><\/div>\r\n\r\n<\/figure>\r\n\r\n\r\n\r\n

Other blogs you may like:<\/h2>\r\n\r\n\r\n\r\n

-3 METHODS OF SMOKING BOSTON BUTT FOR AUTHENTIC BARBECUE FLAVOR<\/a><\/h3>\r\n\r\n\r\n\r\n

-TEMPERATURE, MATERIAL AND TIME DETERMINE WHEN ITS CALLED BARBECUE<\/a><\/h3>\r\n\r\n\r\n\r\n

-PICKING YOUR IDEAL FIRE SETUP FOR COOKING<\/a><\/h3>\r\n\r\n\r\n\r\n

-WHY TWO-ZONE COOKING METHOD LET\u2019S YOU WALK AWAY FROM THE GRILL<\/a><\/h3>\r\n\r\n\r\n\r\n
\r\n
\"Dr.

Dr. Smoke- Let’s become better chefs and explore the primary heat sources for grilling!<\/p><\/div>\r\n\r\n<\/figure>\r\n","protected":false},"excerpt":{"rendered":"

PRIMARY HEAT SOURCES FOR GRILLING- We grill outdoors frequently yet I bet not many of you know the science behind grilling.\u00a0 What happens to food when we grill?\u00a0 How does food cook to a safe level on a grill? Let\u2019s cover the types of heat sources that cook grilled meats and help you decide the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,3,937],"tags":[1214,997,1210,1215,1156,153,1213,76,281,1218,1143,1219,1217,354,1216,1211,1212,1000],"class_list":["post-5481","post","type-post","status-publish","format-standard","hentry","category-general-smoking-information","category-smoking-tips","category-wood-cooking-methods","tag-amino-acids","tag-charcoal-grills","tag-conduction","tag-convection","tag-direct-heat-cooking","tag-gas-grills","tag-griddles","tag-grilling","tag-grilling-meat","tag-grilling-methods","tag-heat","tag-heat-sources","tag-infrared-cooking","tag-outdoor-grilling","tag-plancha","tag-protein","tag-radiation","tag-two-zone-cooking"],"yoast_head":"\nPRIMARY HEAT SOURCES FOR GRILLING MEAT - Smokinlicious\u00ae Smoking Wood 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