Page 142 - Turkey Book from Meathead

o cook a flavorful bird safely without drying it out, it
helps to know how outdoor cookers work. Gas and charcoal grills have a lot in common even though they use dierent fuels. Both cook food by generating energy that we refer to as heat.
Inside a grill there are three types of energy: Conduction, infrared radiation, and convection airflow.
Conduction is the most concentrated energy and a basic example is food in contact with hot metal. Conduction from hot metal is what creates grill marks on the food.
Infrared radiation (IR) usually comes from flame or glowing embers directly below the food. This concentrated form of energy packs a wallop and helps sear foods and get dark crusts in a hurry.
Convection airflow is the relatively gentle warm air circulating inside the grill, especially when the lid is down.
It is important to think of these as energy rather than temperature. As an example, turn your indoor oven to 200°F
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