COOKING ZONES
Air flow in the Infierno comes in from the front and up
through the fire grates in the hearth base. This creates three
distinct heat zones on the grilling surfaces, front to back. The
difference in heat on the surface just a few inches forward or
back can be dramatic.
Note: because the operator has a very large height range
available for the cooking surfaces, temperatures can be
controlled through a near-infinite range. The zones below are
based on the grill surfaces positioned 4-8” above a wood/
coal bed. For precise readings on surface temperature we
recommend noting the temperature readings at the various
height indicator levels (1-10) when the grill is underway,
as every ventilation system varies in air flow and therefore
temperature. A guntype infrared thermometer should be on
hand at all times.
Basting Pans
Each grill surface empties into a removable basting pan
attached to the front of the lift frame via a keyhole system, OR
if equipped with our high volume funnel drain the juices will
be directed into the floor slit. The V-Channel standard surfaces
capture oils and juices to reduce flaring and to deliver them to
the pans for use in basting and sauces, or into the floor catch
for removal. MAKE SURE THE PICKUP CONTAINER
IS POSITIONED TO CATCH THE OILS.
Low Heat Zone
The front of the grilling surfaces, closest to the operator, are
the warm zone. Under normal cooking circumstances, with the
grill fired and running, this area comprising the first six inches
of grill surface will be 200-300 degrees Fahrenheit when set
4-8” above the coal/wood bed.
Medium Heat Zone
The center of the grill surface, the six inches positioned more
completely over the bulk of the fire bed will range from 300-
600 degrees at 4-8” high.
Searing Zone
The rear six inches of the grilling surfaces, closest to the rear
wall of the grill and to the fire cage, will be the hottest area,
both because of their positioning and the flow of hot air up the
rear wall of the grill. At 4-8” over the fire, this area will produce
very high heat, ranging from 600-900 degrees depending on
the intensity of the fire.
Surface Cooling
Once a grill surface is raised further from the fire, for example
to rest an item, it will cool quickly. Remember this when
lowering it again for high heat the stainless will need a couple
minutes to come back up to searing temperatures.
FUEL & COOKING
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Infierno 240 Tigre/166/100
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Installation & Use
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