what 'should' be btu output of member's mark ir burner?

alekJune 25, 2002

I discovered with some very minor tweeking that it is

pretty easy to convert the IR Burner on the IR Burner

so instead of OFF/ON, it can be OFF/HIGH/LOW ... similar

to the controls on the main burners. And I can easily

tweek the BTU output by drilling appropriate size holes.

I'll get around to posting exactly how this is done,

complete with pictures, on my MM web site ... but I'm

grappling with what I should set the BTU levels at.

I.e. stock is 10,000 BTU with ON ... so I see three choices:

  1. LOW=6,000 BTU, HIGH=10,000 BTU

  2. LOW=6,000 BTU, HIGH=15,000 BTU (or higher?)

  3. LOW=10,000 BTU, HIGH=15,000 BTU (or higher?)

One has to be a bit careful with going to LOW ... since it

can flameout in the wind ... and last thing I want is to

have the grill explode on me!

And I'm not too sure (from a safety point of view) how HIGH

I want to go.

HOWEVER, my questions for the IR griller's out there is

do you find that you wish you had MORE or LESS heat

available from the IR burner ... or is factory stock

about "right"

Thanx,

alek

Thank you for reporting this comment. Undo
spambdamn_rich

My Virco owners manual says that rotisserie cooking should be done with the rear burner on full. That burner is 12,000 BTU. I left mine on full with a 4 lb chicken and it worked very well. This, along with the safety considerations, is probably why MM designed their rear burner as on/off.

    Bookmark   June 27, 2002 at 9:08AM
Thank you for reporting this comment. Undo
alek

I recall the Virco has an adjustable IR burner.

So it is rated at 12,000 BTU at the HIGH setting (?);
does anyone know what the LOW setting is?

BTW, if you have converted to Natural Gas, you can do this
by cranking up the grill ... and watching your gas meter
to see what the Cubic Feet consumption is per some unit
of time ... convert this to Cubic Feet/Hour ... and then
look at your Gas Bill which should tell you a conversion
factor from Cubic Feet to BTU's (it varies a bit for me;
but here in Denver, Colorado area is about 0.8).

alek

    Bookmark   June 27, 2002 at 9:49AM
Thank you for reporting this comment. Undo
Ladd

> my questions for the IR griller's out there is do you find that you
> wish you had MORE or LESS heat available from the IR burner ... or
> is factory stock about "right"

I rotisserie two 5-pound chickens regularly on my 1-year old MM grill. Cooking time is a little over two hours. The skin is golden-brown, but I would prefer it to be a bit crispy.

Cooking longer to get the crispy skin results in over-cooked meat.

So, while I am satisfied with the results from the the factory setup, I would certainly be interested in reading more about cranking up the heat just a little.

    Bookmark   June 27, 2002 at 10:40PM
Thank you for reporting this comment. Undo
Kimmidi

MM back burner is 12,000 btu's and designed to work between 225 and 250 degrees to allow for slow cooking.I would assume low is 225 and high is 250.

    Bookmark   July 2, 2002 at 10:21PM
Sign Up to comment
More Discussions
Ignighter problem with Weber or Dukane Gas Grill
Ignitor Problem with Weber or Dukane Grill- I have...
etbrown4
How long one can use Grill (Life time)
Hi, My previous owner left us Grand Turbo grill by...
ritholtz
Ironworks gas grill
Greetings, Does anyone have any experience or knowledge...
sundance1
What are your most useful appliances in outdoor kitchen
We are in the design stages for our outdoor grilling...
squwhat
Ceramic vs Gas - is it practical?
I will be installing a new grill this summer in an...
Lucky_Rugger
© 2015 Houzz Inc. Houzz® The new way to design your home™