Solaire Grill Owners Respond to Consumer
Reports’ June 2008 issue, states “… our tests repeatedly found that
more Btu don’t guarantee faster heating or better cooking. Many grill makers
have turned to infrared technology to create buzz. But infrared is just another
way of saying indirect heat…‘” Consumer Reports then
goes on to say “None of these infrared
technologies was better than the others, nor did infrared outperform regular
In Florida I have your grill and up north I have a
conventional grill, a very good one from Vermont Castings. There is no
comparison. Your grill cooks at least 3 times as fast and seals in the flavor
and juices. It is the greatest thing I have ever cooked on and I love it.
--Graham L., North Port, FL
I own a Solaire
infrared gas grill and I would never return to other manufacturers. It cooks
the most delicious foods one can imagine!
The direct grill sears steaks
on high gas flow for one minute and then delightfully cooks the rest on low gas
flow. However, the rotisserie
provides the most juicy roasts of meat and poultry.
One has to try it before judging!
-- Ian B., Victoria,
I saw the cr*p from Consumer Reports. The Solaire is the best grill I have ever
used--period. Everyone that comes to my house for dinner says the same thing.
Everything is simply better on the Solaire. Chicken breasts are awesome. My
wife prefers my steaks to Morton's or Ruth's Chris (and she's not just being
nice!). Corn on the cob can't be beat! Bison burgers--simply the best. The
quality construction and simply the pure heat generated from this grill cannot
be beat by anything. The grills CR must have tested are pure copycats, claiming
to offer infrared. It is like Hyundai copying the design of BMW. You get what
you pay for. I learned that lesson a long time ago.
Thanks for building
such an awesome piece of equipment!
W., Chesterfield, MO
We purchased a Solaire Grill
(since I'm not the grill meister, I'm not sure what model it is, but it is a
regular full size grill) when we built our house about 2 years ago. When we
were shopping for grills, the store we ultimately purchased from loaned us the
portable model to test out. The first thing we grilled was nice thick tuna
steaks. They were the best tuna steaks we have ever had! Even compared to what
we grill today, those were still the best, simply because it was (for us) such a
different and superior method for grilling and it was the first time we had used
the infrared technology at home. I wouldn't go back to a conventional grill for
-- Jill S.,
various BBQ Grills for over 40 years, both charcoal and gas fired. I can say
without a doubt that the Rasmussen Solaire Grill is the finest grill I have ever
owned or operated. It is as, or more, effective than a hot charcoal grill in
searing the meat quickly. The technique obviously will usually require a quick
sear over the intensely hot infrared burners, followed by either decreasing the
heat for the duration of the cooking time, moving the meat over one of Solaire's
standard grill burners, or using the grill as an oven to complete the "roasting"
of the meat to the desired degree of doneness with indirect heat. This is the
same approach as searing meat in an oven proof skillet on a hot cooktop, and
then completing the roasting in an oven.
infrared cooking of meat is not effective, why do nearly all famous Steak Houses
employ the technique? Unless the infrared burners can generate a temperature of
1100° or more, a grill can't offer the benefits of the infrared, and Solaire
certainly matches or surpasses that goal. Time to reach full heat initially
(since it is direct) is in a matter of only a few minutes. Immensely faster
than a charcoal grill. Because of the intense direct heat, the biggest
adjustment with this grill is to make sure the food is not overcooked.
Living on the water in
southwest Florida, I also appreciate the fact that with the entire grill being
"truly" Stainless Steel, it is not rusting within a year like other grills I
have owned and kept on my outdoor Lanai. I would never go back to my older
style grills, and applaud Rasmussen's Solaire Grill for giving me a real winner!
--Peter F., Marco Island, FL
Food & Beverage International
has been using Solaire’s infrared grill for close to five years now. When it
comes to cooking fresh meats and seafood, infrared technology, we personally
wouldn’t use any other kind of heat. It is definitely faster. Our steaks get a
wonderful char, and the insides are pink and juicy. It depends on what you want.
Want fall off the bones ribs? Don’t use the infrared grill. Use a smoker, and
keep a low temperature.
We have taken the Solaire grill
to farmers markets where rib eye steaks cook up in under 5 minutes, and the
lines are around the corner for seconds. People line up around the grill and ask
for explanations as to how the heat system works. We forget how much faster it
is when we go to someone else’s house with our high quality steaks and we have
to use their grill. The flavor from the meat doesn’t come through as much once
it hits the plate, and it takes 20 minutes or so just to cook a steak.
Additionally, it comes off with that gray color on the outside that is
I personally think the problem
is that there are a lot of inferior infrared products out there, and that
Consumer Reports may have worked with some systems that weren’t either hooked up
right, or had broken parts. We our extremely fussy about our methods of
cooking, and we are completely sold on the infrared cooking methods, and love
love love our Solaire grill. You also have to be careful when you clean the
People have come to think that
we are great cooks, here at Food and Beverage International. We just know how
to pick out great ingredients, use great cooking equipment, and keep it simple.
Solaire infrared heat technology keeps it simple for us. We need that.
We use our Solaire infrared
grill for all of our every day cooking, have been doing it for 5 years, and
would never switch.
-- Ellen Walsh,
Food and Beverage International, Santa Rosa, CA
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