Wednesday, June 23, 2010
"The Solaire Anywhere Grill that got to me just before Fathers Day, I must say, is heaven in a little silver box! I cannot honestly remember the last time my wife has clapped after every bite of food that she ate after having steak for the first time on the Anywhere grill. Well done on this product, we love it!"
Tuesday, May 04, 2010
He goes on to explain, “The new logo is a precise combination of many different elements. Within the logo is an ancient symbol for heat oven, as well as a schematic symbol for infrared. It has elements of the sun design, and colors that represent radiant heat. The arrows are indicative of how Solaire’s infrared heats the food directly, which keeps the food succulent and moist. The arrows also exemplify that the infrared burner system is the heart of our grills--it’s the basis of our grilling systems. The logo is balanced and precise which represents the performance of our grills. It sits down into the letters of Solaire to signify the heft and quality of the actual products. Our products are not cheaply made. They’re built for quality and longevity.”
When asked, “Did you really put that much thought and effort in the development of the design for this new logo?” Mr. Rasmussen emphatically states, “Absolutely. The process of how and why we came up with the new logo is representative of how innovative and thorough our company is. And it was quite a natural process for us, because it’s the same process that we go through in the design, development, and engineering of all of the products that we make.”
He goes on to give credit to the true source of their company’s innovation—the customer. “When a consumer calls our company, real people answer our phones and experienced personnel talk to the callers…and we really listen to what they are saying. And based on their input, we look for ways to innovate and improve our product. We are truly a customer-centric manufacturer, and that’s why consumers love our products.”
Thursday, April 29, 2010
A happy Solaire customer had told me how she brined her turkey at Thanksgiving, so I thought I would give that a try. There are many brine recipes on the web. I combined a couple to create a solution of apple juice, fresh squeezed orange juice, kosher sea salt and various spices. I placed the bird in a 5 gallon bucket and soaked it in the brine solution and ice overnight, turning the turkey over once during the night. Brining is supposed to add moisture and flavor (in the end, it didn't hurt to do so).
I then placed the spit rod through the turkey, tied the wings with twine (you don't want any parts flopping around as it turns) and balanced it as best as I could using the counter-weight. In theory, if you have a perfectly balanced load, a rotisserie motor could turn an unlimited amount of weight. It's the unbalanced load that creates the strain on the motor. So you want to eliminate as much of the grinding noise you hear as the motor strains to bring the load "over the top". Balancing the food on the rod as best as you can will lengthen the life of your rotiss motor.
I then preheated all of the burners in my grill for three minutes (that's all it takes with Solaire Infrared to reach maximum temperature). I coated the bird with olive oil, then mated the bird/spit rod to the motor, directly over one of the burners.
I seared the turkey over the direct infrared high heat for about 15 minutes (or until the juices really start to flow). This really starts the cooking process and is the Solaire Infrared advantage for any type of food you wish to grill. (If your grill has the rear infrared rotisserie burner, turn it on and leave it running during the entire process. The bird will be finished sooner with the additional direct heat, without sacrificing any succulence).
Please note the oven thermometer on the back ledge of the grill. While most Solaire grilling is done with the hood up and air temperature is inconsequential, the next phase of grilling this turkey is aided by having a thermometer. I purchased this one at the grocery store a few years ago for less than $10. It can be placed on the rear or side ledges - it's just to provide a guideline of the temp when you close the hood during the next phase.
On to the next phase. After searing the bird over the direct infrared heat, now we move to using indirect heat utilizing the BBQ Tray accessory. First turn the burners to two dots up from the lowest setting on the valves. Place the BBQ Tray directly underneath the turkey and fill it with water (I've used beer and wine in the past - your choice). The liquid in the tray serves two functions: (1) It keeps the tray from warping as the direct infrared heat is converted to convected heat; and (2) It steams up into the food, acting as a self-baste to keep the food moist. Then close the hood. After a few minutes, take a peek at the thermometer. You want to achieve around 350 degrees F. Adjust the valves as necessary to achieve and maintain this temperature. Refill the BBQ Tray with liquid as needed, ensuring that it never goes dry. During the cooking you want to adjust the balance as needed to ensure smooth turning.
The bird will get nicely roasted on the outside over time. The true measure of doneness, however, is when the internal temperature in the meaty part of the breast reaches 165-degrees F. Test with an instant-read thermometer (the kind professional chefs keep in their pocket). This 15 pound turkey took close to 2 hours (120 minutes) to do so. When this is achieved, remove the turkey from the grill and let stand (rest) for 20 to 30 minutes before carving (the bird will continue to cook during this time).
This turkey looked great on the outside, and was juicy and flavorful on the inside. But the true test of success is how your guests respond. Please note the plates of these happy teenagers at the "kid's table." They ate all of the turkey first, leaving the prime rib and mashed potatoes for last.
Friday, February 06, 2009
QUESTION: I am working with a local cabinet company to design an outdoor kitchen using Starboard by www.kingplastic.com. Would you still need an insulated jacket when using this outdoor marine board?
ANSWER: Solaire makes Insulated Jackets for all of our grills so that they may be installed in combustible materials (such as wood or other materials that will burn). I have been onto the King Plastic site and looked at the Starboard material. My first clue that it needs the insulated jacket is that it is plastic. While it may be designed to be impervious to outdoor element and salt water corrosion, I would not expect heat, other than the intensity of normal sunlight, to be one of these elements. While I can find no exact guidance saying that when used in a grilling island you should use an insulated jacket, two things I found on the site lead me to the conclusion that it would be extremely prudent to include the insulated jacket in this installation:
1) The Physical Properties Sheet shows two temperatures limits for various physical properties of the material. The lowest is 84 degrees C, which is 183.2 degrees F. That is pretty low in grill terms.
2) The second clue is the photo of a grill in an island that they show on their website (see above). It is apparent to me that an insulated jacket was used.
Accordingly, I advise you to use an insulated jacket with an island made from the Starboard or any other plastic type material. I do not think it prudent to run the risk of melting the structure that is supporting the hot grill.
Monday, December 29, 2008
ANSWER: I recommend using the Solaire Infrared Burner for these accessories. The Solaire Infrared burner will provide the concentrated heat needed to bring both of these accessories up to working temperatures in the shortest amount of time, compared to the convection burner.
Friday, September 12, 2008
The grilling grates of all Solaire Grills should be placed in the “V” configuration. The V-shape grilling grates are an integral part of the infrared grilling system. Unlike other types of grilling grates, such as round rods, the Solaire V-shape cooking grates help to control flare ups as well as contribute to the flavor of the food.
We recommend brushing the grilling grates with a stiff bristle brush after the three minute warm-up (stainless steel or brass is preferred. Carbon steel brushes can leave deposits on the grate and overall grill that will turn into surface rust) before placing the food on the grill. After removing the food, during the five minute (minimum) burn off, we also recommend brushing the grilling grates clean.
You may clean the grates in your dishwasher on the Pots/Pans cycle.
You may also clean the grilling grates with Easy-Off oven cleaner. Allow the cleaner to sit for 15-20 minutes then hose them off with the garden hose. You may do the same thing for the grill itself, after you remove the burners (which you do not want to get wet).
The grilling grates will never be as nice looking as when they were brand new and unused. The intense heat will bronze the stainless steel. But the Easy-Off treatment will bring them as close as possible to new. If there are deposits left on the grilling grates that are objectionable, you can use Soft Scrub mild abrasive cleaner, a cloth and a bit of elbow grease to remove them.
Wednesday, July 16, 2008
Step 1 - After grill is completely cold, remove grilling grids to provide access to burner.
Step 2: Grasp the back portion of the burner with both hands. Lift upward slightly to free the burner from the support in the bottom of the firebox (the 27G and Anywhere portable models have tension retainers that require more upward force to accomplish this step).
Step 3: Continue to lift the back portion of the burner in order to remove the venturi (burner "pipe") out through the hole in the front face of the firebox. **Be careful that you do not bend the igniter electrode during this step**
Step 4: Remove burner from the grill and carefully place in an area where it will be free from impact or moisture (water on a cold burner ceramic will permanently damage the ceramic tiles).
Step 5: While the burner is removed, inspect the holes in the ceramic tiles for any blockage. Clear blocked ports by either carefully scraping away surface deposits, or hole by hole with either a small wire or twist drill. Be careful not to enlarge any holes. Give the burner a good shake with the venturi (pipe) pointing downward to remove ash from inside the burner.
Step 6: Place the burner back into the grill by reversing the above sequence.
Monday, February 11, 2008
ANSWER: The rear rotisserie burner is supposed to be either ON or OFF. You can reduce the gas flow by adjusting the knob to a location between ON and OFF. Be careful that the burner does not extinguish from lack of gas.
If the direct IR energy is too much, than you can turn it off at a certain point and, using the BBQ Tray accessory filled with water (to prevent warping and to add moisture to the food), you can use the indirect method of heat. Placing the BBQ tray over one of the burners (and under the meat on the rod) converts its IR energy to convected heat.
In any rotisserie cooking, be sure to cook long enough to achieve the recommended internal temperature, as determined by an instant read thermometer. Recommended temperatures for various meats may be found at http://www.fsis.usda.gov/is_it_done_yet/
Tuesday, February 05, 2008
QUESTION: I have a natural gas grill to which I would like to retrofit an infrared burner. I saw a blog about doing this using a Solaire burner and the installer implied he had spoken to someone at Solaire who had offered to help spot weld brackets to help fit the burner. My questions then, is this true? Can you use one of the Solaire burners (i.e. Part IR17A) as a upgrade for an older natural gas grill?
ANSWER: No, this is not true. We do not facilitate the retrofit of our burners to other manufacturers' grills, as there is more to making a good infrared grill than merely placing an IR burner in it. Our Solaire Grills have been designed from the ground up with the many relationships of heat and space that are required to optimize the infrared heat. You can't necessarily do that by replacing a conventional burner with our IR burner.
We recommend using our Solaire Anywhere Portable Infrared Grill alongside your conventional grill. Sear on the Anywhere, then transfer to the lower heat of your conventional grill to finish it off. This will actually increase your effective grilling area while greatly increasing the taste and succulence of your food.
Learn more about the Solaire Anywhere Portable Infrared Grill
Wednesday, December 05, 2007
QUESTION: Hi there. I have the Solaire Anywhere which works fine for most of my needs it is not so good for other items such as hot dogs (yes I know you can cut them in half to cook). I noticed your larger products have interchangeable burners. Do you have a conventional burner that will fit Solaire Anywhere?
ANSWER: We do not have a conventional burner for this grill. We designed it as an introduction to our full line of grills that feature infrared burners.
I grilled hot dogs for my family on my Solaire Anywhere last Sunday, and they came out great. Everything goes fast on the Anywhere, so you have to keep rolling them, on the lowest heat setting, so they do not dwell on the same spot for any length of time and burn. You definitely cannot throw them on the grill and walk away. The benefit is you sit down to eat real quickly, so everything else for the meal needs to be ready when you start grilling the hot dogs.
Monday, November 13, 2006
QUESTION: My Solaire Anywhere worked fine until I moved from
ANSWER: Not at 5000 feet. We have successfully used the Solaire Anywhere at over 10,000 feet. Please try the following actions:
1) Shake out any debris that is left inside the burner from use.
2) Inspect the burner port holes to make sure they are all clear. Open any clogged ones with a small twist drill or wire.
3) Observe the spark to ensure it is between the electrodes, and if not, make adjustments as needed.
4) Ensure the battery in the igniter is fresh.
5) Allow a bit more time from when you turn on the gas to when you push the igniter, so as to allow the burner to be filled with gas.
Friday, November 10, 2006
QUESTION: Do you have liners to install your 30" grill and dual side burner into a wood cabinet?
ANSWER: Yes, we have insulated jackets for the grills so they may be installed in combustible islands. They are top-supporting, self-trimming, just like our grills. The cut-out dimensions for the insulated jackets are specified at http://www.rasmussen.biz/grills/install.html The insulated jacket is placed in this cut-out, then the grill is placed in the opening of the insulated jacket.
The model number for the 30” is SOL-IRIJ-30.
An insulated jacket is not necessary for the side burner. All of the heat is above the surface of the island, and insufficient heat to create a hazard is conducted through the stainless steel to the edges that support the side burner in the island.
Wednesday, September 27, 2006
My brother has a Solaire Anywhere, which he loves. He uses it on his boat on
Infrared grills do not have the vaporizer plates or other flame-spreading devices to protect the burner from the elements. While this is a disadvantage against wind, it is an advantage for grilling, as the high direct heat gives unmatched grilling performance.
Other than reorienting the grill with regard to the wind, I have no other solution. Since IR grills grill so fast, you need to keep an eye on the food closely, and the potential for blowing out by wind is another reason to be vigilant.
Sorry I do not have a magic silver bullet solution, but try as we want, we can
Saturday, September 23, 2006
On August 29, 2006, the United States Patent and Tradmark Office issued to Rasmussen Iron Works, Inc., Registration No. 3,135,703 for the trademark Solaire in Class 11 (for gas grills). We are authorized to use the ® symbol with Solaire to give notice of our ownership of this mark. The Certificate of Registration we received constitutes valuable intellectual property for Rasmussen. We will use the ® symbol in the first use in a document to evidence our ownership, such as:
Solaire® Infrared Grills
Solaire® Infrared Grilling Systems
Question: Could I use one of your Infrared Conversion burners for one of the 3 conventional burners in my Jenn Aire 30" Propane Grill?
Answer: Honestly, I have no idea if it would either fit or work. We have built a whole grill around our infrared burners. There are many relationships that come into play with regard to the orifice size, bracketing of the burner, distance from burner surface to grilling grids, firebox size, etc. I know nothing about the Jenn Aire design. Besides these, a common problem in the gas grill industry is that virtually all other manufacturers who say they offer infrared have taken their conventional grills and merely placed IR burners in them, but have not taken into account the critical design issues needed to ensure proper grilling outcome with infrared. Solaire is one of only two grill lines in which the grills were designed from the ground up to be infrared grills (TEC is the other). Rasmussen has addressed these issues thoroughly in our Solaire grill models.
A better alternative to allow you to enjoy the benefits of infrared with your Jenna Aire grill is to purchase our Solaire Anywhere Portable Infrared grill (http://www.rasmussen.biz/store/categories.asp?cat=13 ). You would sear n the Solaire Anywhere, then transfer the food to the lower heat of the Jenn Aire to finish it off. This high heat sear, low heat finish is my favorite technique that I use on my 42” Solaire Infrared Grill. The key is the high heat sear, which locks in the juices and results in a more succulent and tasty grilled food that any conventional grill alone can deliver.
Please also visit our corporate site, www.rasmussen.biz, where you may learn more about our 99-year-old family business, our Rasmussen vented gas log sets, Chillbuster vent-free gas log sets, and our modern alternatives to traditional gas log (FireBalls, FireShapes and FireStones).