Sale ! KUUMA 2009 Profile BBQ (83722)
NEW for 2009
KUUMA's NEW 2009 Stow'N Go Profile Barbecue has a stainless steel exterior along with stainless steel parts, including burner and grill, that ensures years of service while looking great. The barbecue regulators are designed to accept disposable propane bottles, or can be connected to a large tank with an optional hose. New for 2009:Advantages of Infrared Heating: Evan heat across the entire cooking surface – no hot burner spots. Sear-in flavor to keep foods moist and juicy. Infrared energy affects the protein in the food and cooks with energy, not hot air. More Flavorful Food Intense - direct heat enhances natural flavor for succulence and taste that rival the finest steakhouses. More Efficient- Infrared burners are ready to grill faster than normal burners and cook twice as fast as traditional burners. Fewer Flare-ups - Because there is no secondary heat element to trap grease, flare-ups are virtually eliminated. Drippings instantly vaporize, adding a great natural flavor to your food. Charcoal-like Grilling with no Hassles - Get the great flavor of an intensely-hot charcoal fire with the control, convenience and consistency of gas.WHY INFRARED IS BETTER FOR GRILLING
When we grill, we are replicating the oldest cooking method known - the open fire. In a natural fire, whatever the fuel being used (wood, charcoal, etc.) there is a tremendous amount of infrared energy being produced. This is easily verified by color. A wood fire burns yellow-orange. Coals glow a dull red. Physics tells us that any heat source will emit light at a wavelength nearest the wavelength of the dominant energy production, so, in simple terms, the redder it gets, the more IR it's producing. A blue gas flame can't replicate the open fire experience because it simply produces the wrong "color" of heat. Another significant benefit of infrared grills is in moisture retention. As we discussed earlier, convection heats by first heating air, then pushing that hot air onto the food. Think for a minute what a hot wind does to your skin. It dries it out. A convection grill is doing the same thing to your food. All that rising hot air carries away a little bit of moisture each time it blows by. Infrared energy has an opposite effect, actually driving moisture away from the surface and deep into the item being grilled. This process enhances flavor and creates a succulence that is difficult to replicate with other cooking methods.
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