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A sear burner is designed to sear meats to provide that "Pittsburg" or "Char" crunch. These are "underfired" (they heat from below) as opposed to a salamander which is overfired. The infrared means that the searing is provided by a radiant heat source, a hot ceramic plate for example, rather than a flame. Whenever a hydrocarbon-base fuel (natural gas, propane, briquets or charcoal) is burned it releases CO2 and water vapor. An infrared heat source does not. Some consider the dry heat of an infrared source superior. An infrared heat source may be heated by a hydrocarbon source (i.e. natural gas or propane), however the flue gases are vented away from the meat so that only the dry heat is used.

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