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Imagine standing over your grill on a beautiful summer evening, ready to cook the perfect steak. You place it on the grates, but minutes later, you’re frantically moving it around—half charred black while the other half remains stubbornly raw. Flare-ups send plumes of smoke into the air, temperatures swing wildly, and that elusive restaurant-quality sear feels perpetually out of reach. This frustrating dance with uneven heat isn’t just annoying; it undermines the joy of outdoor cooking, turning what should be a relaxing ritual into a high-stakes guessing game where your meal’s success hinges on constant vigilance and sheer luck.
The root of this struggle often lies in how traditional grills transfer heat. Convection-based systems rely on hot air circulating around your food, which is inherently inconsistent—cool spots develop, wind disrupts airflow, and adjusting temperatures feels like navigating a minefield. But what if you could harness the same energy that makes the sun warm your skin? Enter infrared grilling technology: a game-changer engineered to eliminate those temperature rollercoasters. By directly transferring radiant heat to your food, infrared grills promise precision, speed, and searing power that transforms backyard cooking from chaotic to controlled. Let’s explore why this isn’t just another gimmick but a fundamental shift in how heat meets food.
Top 10 Infrared Grills
Detailed Product Reviews
1. BIG HORN OUTDOORS 1500°F Small Infrared Propane Gas Grill – Portable Steak Broiler & Sear Station, Outdoor Salamander BBQ with Pizza Stone, Stainless Steel
Overview:
This compact infrared grill delivers professional searing power in a portable package. Designed as a tabletop salamander broiler, it targets steak enthusiasts seeking restaurant-quality results at home or on the go, featuring a robust 19,000 BTU burner and included pizza stone.
What Makes It Stand Out:
Its 1500°F top-down infrared heating (achieved in 3–5 minutes) locks in juices while minimizing smoke—a rarity in portable units. The 10-tier adjustable rack enables precise heat control for diverse foods, and the dishwasher-safe stainless steel construction ensures durability. The included pizza stone adds unexpected versatility beyond searing.
Value for Money:
Priced competitively against premium portable grills, it outperforms similarly sized models with its restaurant-inspired tech. While pricier than basic camping grills, the energy efficiency, speed, and multi-use design (steaks, pizza, sauces) justify the investment for serious outdoor cooks.
Strengths and Weaknesses:
Strengths: Blazing-fast preheat; exceptional sear; windproof ignition; easy cleanup; pizza stone included. Weaknesses: Limited to small batches (13" chamber); propane dependency; no wheeled base for heavier transport.
Bottom Line:
Ideal for steak purists and adventurers prioritizing speed and sear quality. Its niche salamander design and durability make it a standout buy for portable high-heat cooking, despite minor capacity constraints.
2. BIG HORN OUTDOORS Portable Infrared Broiler Propane Gas Grill, 1500 Degree Stainless Steel Tabletop Quick Cooking Steak Grill for Meat, Seafood, Veggies
Overview:
A streamlined infrared grill focused on rapid, high-heat cooking for steaks, seafood, and veggies. Weighing 21.6 lbs with picnic-friendly dimensions, it targets campers and tailgaters needing quick, flavorful results without complex setup.
What Makes It Stand Out:
Reaching 1500°F in minutes via a 12,000 BTU infrared burner, it seals in juices efficiently. The 10-level rack adjustment offers unmatched heat control for delicate foods, while the stainless steel front panel prevents surface damage—a thoughtful touch for tabletop use.
Value for Money:
Slightly more affordable than its sibling (Product 1), it sacrifices the pizza stone but retains core infrared performance. Excellent value for occasional users seeking portable searing power, though heavy grillers may desire larger capacity.
Strengths and Weaknesses:
Strengths: Ultra-portable; simple assembly; dishwasher-safe parts; precise rack adjustments; heat-safe front panel. Weaknesses: Lower BTU output than Product 1; no included accessories; limited cooking space for groups.
Bottom Line:
A reliable, no-frills portable searer perfect for couples or small gatherings. Prioritize this over Product 1 if portability trumps versatility—but skip if you regularly cook for crowds.
3. SKOK 4+1 Burners Gas Grill with Infrared Side Burners, Outdoor BBQ Grill with Cast Iron Grates, Barbecue Grill with Wheels, 60,000BTU Output
Overview:
A spacious, high-powered grill built for hosting, featuring five burners (including an infrared sear zone), cast iron grates, and 60,000 BTUs. Ideal for large gatherings needing versatile, all-weather cooking.
What Makes It Stand Out:
The infrared side burner (92 sq in) sears at 1100°F in 30 seconds, while porcelain-enameled cast iron grates ensure even heat distribution. The included smoker box adds wood-fired flavor—a rare feature at this price—and 598 sq in total cooking space accommodates big batches effortlessly.
Value for Money:
Competitively priced for its size and tech, it outshines similarly sized competitors with its infrared sear zone and smoker compatibility. The robust build justifies the cost for frequent entertainers, though budget buyers may find it excessive.
Strengths and Weaknesses:
Strengths: Massive cooking area; quick-start ignition; superior heat retention; smoker box included; wheels for mobility. Weaknesses: Heavy assembly; porcelain grates require careful maintenance; infrared burner limited to side zone.
Bottom Line:
A powerhouse for BBQ hosts seeking versatility and speed. If you regularly cook for 10+ people, this grill’s capacity and searing tech offer exceptional long-term value.
4. Charbroil 3-in-1 Dual Fuel Outdoor Bistro Pro Electric Grill & Griddle + Charcoal Mode BBQ, Red - 25302146
Overview:
A space-saving electric grill that converts to charcoal cooking via its Electric2Coal system. Targeting apartment dwellers and smoke-restricted areas, it combines a griddle, grill, and charcoal mode in one compact unit.
What Makes It Stand Out:
Its dual-fuel flexibility is unmatched: plug in for 650°F electric grilling or add charcoal for smoky flavor. The included 210 sq in griddle doubles as a sink-washable cook surface, while the compact footprint fits balconies or patios where gas grills aren’t allowed.
Value for Money:
Priced mid-range, it’s a steal for urbanites needing compliance with fire codes. The versatility (grill, griddle, charcoal) offsets the smaller cooking area (240 sq in), though serious grillers may crave more power.
Strengths and Weaknesses:
Strengths: No propane required; easy charcoal conversion; griddle included; apartment-friendly; minimal assembly. Weaknesses: Electric-only limits portability; lower max temp than gas; small warming rack (80 sq in).
Bottom Line:
Essential for renters or small-space cooks. If gas/charcoal isn’t an option, its adaptability and included griddle make it indispensable—despite modest capacity.
5. Schwank 1500°F Portable Infrared Propane Grill, Stainless Steel LP Gas with Dual Burners - Made in USA, Steakhouse Maillard Tech for Quick Juicy Steaks, Ideal for Camping & Tailgating.
Overview:
A premium portable infrared grill leveraging “Maillard Reaction” tech for steakhouse-quality searing. Handcrafted in the USA with dual burners, it targets tailgaters and campers demanding professional results anywhere.
What Makes It Stand Out:
Dual Schwank burners hit 1500°F in minutes, triggering deep flavor development via the Maillard Reaction. Its rugged handles and compact size enable effortless transport, while the Made-in-USA build promises superior longevity over imports.
Value for Money:
Higher-priced than most portables, but justifies cost with commercial-grade engineering and unmatched sear consistency. For steak-focused users, it’s a worthy investment—though casual grillers may find it overkill.
Strengths and Weaknesses:
Strengths: Elite sear quality; ultra-fast cooking (3-min steaks); durable USA construction; optimal portability. Weaknesses: Very high price point; limited to searing/thin cuts; no accessories included.
Bottom Line:
The pinnacle of portable steak grilling. If you prioritize perfect sears above all else and budget allows, this grill is unrivaled—skip only if you need multi-functional cooking.
6. Veralune 55,000 BTU 4+1 Burner Gas Grill with Infrared Side Burner, Porcelain Cast Iron Grates & Stainless Steel Build for Fast Heating, Easy Cleaning, Ideal for Outdoor Kitchens, Patios & Backyards
Overview: The Veralune 55,000 BTU gas grill delivers commercial-grade performance for serious home chefs, featuring a versatile 4+1 burner system, premium porcelain enameled cast iron grates, and a robust stainless steel build designed for durability and even heating in outdoor kitchens or large patios. What Makes It Stand Out: Its standout feature is the dedicated 13,000 BTU infrared side burner, enabling simultaneous simmering or frying without disrupting main grill operations. The porcelain enameled cast iron grates offer exceptional heat retention and nonstick performance, while the oil drain plates eliminate flare-ups and simplify cleanup. The double-layer lid and built-in thermometer ensure precise temperature control. Value for Money: Priced competitively for its class, it outperforms many rivals with its total 55,000 BTU output, 402 sq in primary cooking area, and stainless steel construction. The included storage cabinet and effortless cleaning system justify the investment over basic 4-burner models, offering long-term savings on maintenance. Strengths and Weaknesses: Strengths: Powerful, versatile burners; superior heat distribution; easy cleanup with removable trays; stable mobility; ample storage. Weaknesses: Assembly is complex; the warming rack could be larger; porcelain surfaces require gentle cleaning to avoid chipping. Bottom Line: An exceptional high-capacity grill for entertaining, combining professional power with user-friendly features. Ideal for frequent grillers seeking reliability, though cautious handling of the grates is advised.
7. Charbroil 463655421 Performance Series Amplifire Gas Grill - Stainless
Overview: The Charbroil Performance Series Amplifire is a streamlined 3- or 4-burner grill (model specifics vary) focused on efficient, consistent grilling with Charbroil’s signature searing technology, tailored for homeowners wanting stainless steel durability without excessive complexity. What Makes It Stand Out: Amplifire technology is the highlight, using a unique burner design to maximize heat output and create superior sear marks quickly. The lid-mounted temperature gauge provides accurate monitoring, while the folding side shelves offer practical workspace that tucks away neatly for compact storage. Value for Money: It offers solid mid-range value, leveraging Amplifire to deliver restaurant-style searing typically found in pricier models. The stainless steel build ensures longevity, making it a cost-effective upgrade from basic propane grills, though it lacks extras like side burners. Strengths and Weaknesses: Strengths: Excellent searing capability; reliable ignition; sturdy stainless construction; space-saving folding shelves. Weaknesses: Limited cooking surface for large gatherings; basic material quality on some components; fewer customization options than premium brands. Bottom Line: A dependable, no-frills grill ideal for sear-focused cooking and smaller households. Best for users prioritizing performance over bells and whistles, offering strong value in its category.
8. Kenmore 3-Burner Propane BBQ Grill, 30,000 BTUs Gas Grill with Cast Iron Cooking Grates, Folding Side Tables & Wheels, Outdoor Grill with Tool Hooks, Azure Blue
Overview: This Kenmore 3-burner propane grill emphasizes space efficiency and user convenience, featuring a compact footprint, foldable side tables, and a generous 512 sq in total cooking surface—perfect for urban patios or smaller backyards where storage is a priority. What Makes It Stand Out: Its collapsible side tables are revolutionary for tight spaces, reducing width from 51" to 32.5" for storage. The cast-iron grates ensure even heating and great sear marks, while the 1-button ignition and built-in thermometer simplify operation. Four caster wheels (two locking) enhance mobility significantly. Value for Money: Excelling in value for space-constrained users, it provides ample cooking area (381 sq in primary) at an affordable price. The inclusion of cast-iron grates and tool hooks surpasses expectations for its tier, though the 30,000 BTU output is modest compared to larger competitors. Strengths and Weaknesses: Strengths: Superb space-saving design; easy mobility; reliable ignition; effective cast-iron grates; affordable. Weaknesses: Lower BTU rating limits high-heat versatility; warming rack is small; azure blue finish may not suit all aesthetics. Bottom Line: The top choice for apartment dwellers or small yards needing portability and smart storage. Delivers core grilling functionality reliably without wasting space or budget.
9. GASPRO Multi-Tasking Propane Infrared Steak Grill, XL Steakhouse & Cast-Iron Griddle 2-in-1 Outdoor Cooking Master, 125 in² Extra Large Cooking Area, Dustproof Foldable Panel
Overview: The GASPRO Infrared Steak Grill is a specialized portable unit engineered for rapid, high-heat cooking, reaching 1,500°F to sear steaks in under 5 minutes. Its 2-in-1 design swaps between a steak grill and cast-iron griddle, targeting enthusiasts of intense, restaurant-style results. What Makes It Stand Out: Unmatched heating speed via three ceramic infrared elements enables true steakhouse performance outdoors. Adjustable height rails create customizable heat zones, while dual propane compatibility (camping or standard tanks) and included accessories (gloves, grease tray) enhance versatility for camping or tailgating. Value for Money: Priced moderately for an infrared specialty grill, it excels for steak-focused users but lacks the versatility of larger grills. The 125 sq in cooking area is sufficient for small groups, making it worthwhile for those prioritizing speed and sear quality over multi-tasking. Strengths and Weaknesses: Strengths: Blazing-fast preheat; exceptional sear capability; portable and foldable; easy cleanup; flexible height adjustment. Weaknesses: Very small cooking surface; not ideal for slow cooking; infrared learning curve for beginners. Bottom Line: A niche powerhouse for steak lovers seeking portability and speed. Best as a secondary grill for quick, high-impact meals rather than primary backyard cooking.
10. Solaire SOL-EV17A Everywhere Portable Infrared Propane Gas Grill, Stainless Steel
Overview: The Solaire SOL-EV17A is an ultra-portable infrared grill weighing just 15 lbs, designed for on-the-go grilling. Its compact size (20" x 13.5" hood-down) belies a capable 140 sq in cooking area, leveraging infrared technology for fast, flare-up-resistant performance. What Makes It Stand Out: True infrared ceramic burners enable rapid preheating and virtually eliminate flare-ups via a specialized V-grate. Its unmatched portability—paired with accessories like a tripod stand—makes it ideal for camping, balconies, or RVs. The family-business heritage underscores quality craftsmanship. Value for Money: A premium investment for portability, but justified by durable stainless steel construction and infrared efficiency. While the cooking area fits only six burgers, its specialized performance and accessory ecosystem (sold separately) offer unique utility for travelers. Strengths and Weaknesses: Strengths: Extremely lightweight and portable; flare-up resistance; quick heating; sturdy build; versatile mounting options. Weaknesses: Very limited cooking space; higher cost per sq in; accessories often sold separately. Bottom Line: The ultimate portable infrared solution for adventurers or space-limited users. Prioritize it for travel convenience, but pair with a larger grill for regular entertaining.
Understanding Infrared Grilling Technology
How Radiant Heat Differs from Conventional Methods
Unlike gas or charcoal grills that primarily heat the air around food (convection), infrared systems use a burner to superheat a solid emitter surface—like ceramic tiles or metal plates—to 900°F or higher. This emitter then radiates intense infrared energy directly onto your food, similar to how sunlight warms your face. This direct transfer skips the “middleman” of air, resulting in faster cooking, reduced moisture loss, and remarkably even surface temperatures across the cooking zone. No more cold spots where juices pool or hot zones that incinerate edges.
The Science Behind Efficient Energy Transfer
Infrared energy operates on the electromagnetic spectrum, penetrating food’s surface molecules to generate heat internally. This means 80-90% of the burner’s energy converts directly to cooking power, compared to 30-40% in conventional grills where heat dissipates into the air. The efficiency translates to quicker preheats (often under 5 minutes), lower fuel consumption, and minimal ambient heat—keeping your patio cooler while locking in juices. It’s physics, not magic: shorter wavelengths target food molecules precisely, avoiding the energy waste of heating vast air volumes.
Types of Infrared Emitters and Their Impact
Not all infrared systems work alike. Ceramic emitters deliver broad, consistent heat ideal for delicate items like fish, while metal plate designs (often stainless steel) offer intense, focused searing power for steaks. Porous stone variants provide a balance, radiating heat evenly across larger surfaces. The emitter material directly influences heat distribution, responsiveness to temperature adjustments, and durability against grease flare-ups. Understanding these differences helps align the technology with your cooking style—whether you prioritize gentle roasting or aggressive searing.
Key Features to Evaluate Before Purchase
Heat Range and Precision Control
A robust infrared grill should offer a wide operational spectrum, from low-and-slow smoking at 200°F to blistering sears exceeding 700°F. Crucially, assess how smoothly the burner transitions between these extremes. Look for dials with marked temperature zones or digital controllers that maintain stability within ±25°F. Inconsistent modulation leads to overcooked exteriors before interiors reach doneness—a flaw that defeats infrared’s core advantage.
Cooking Surface Material and Layout
Grates matter immensely. Porcelain-coated cast iron retains radiant heat exceptionally well for defined sear marks, while stainless steel offers easier cleanup. Consider grate spacing too; tighter gaps prevent small veggies from falling through, but wider slots enhance smoke circulation for flavor development. Some models include removable sear plates over the emitter, allowing you to switch between direct infrared and indirect convection cooking—versatility worth prioritizing.
Build Quality and Heat Retention
Infrared grills operate at extreme temperatures, demanding superior construction. Check for double-walled hoods with heat-resistant insulation to prevent exterior scorching and maintain internal stability. Stainless steel housings outlast painted steel in humid or salty environments, while thick emitter materials resist cracking from thermal stress. A heavy base minimizes vibration that could disrupt delicate foods like burgers mid-sear.
Grease Management Systems
High-heat cooking renders fats rapidly, so effective grease handling is non-negotiable. Look for angled drip trays that channel oils away from the emitter into sealed collection cups—preventing flare-ups that char food. Some systems vaporize drippings instantly over the emitter, adding subtle smoke flavor without open flames. Avoid designs where grease pools near the burner; this causes dangerous flare-ups and complicates cleaning.
Portability Versus Stationary Performance
While compact tabletop infrared grills suit balconies or tailgating, they often sacrifice heat consistency for size. For dedicated backyard use, larger units with substantial emitter surfaces (15+ inches deep) deliver more uniform coverage for multiple items. Check wheel quality on mobile models—lockable casters prevent wobbling during cooking. Remember: smaller emitters heat faster but struggle with temperature gradients across the surface.
Mastering Infrared Cooking Techniques
Preheating for Optimal Results
Rushing this step causes uneven cooking. Allow 8-12 minutes for the emitter to reach full intensity—visible as a uniform orange glow. Skipping preheat leaves “cold zones” where food sticks or steams instead of searing. Use an infrared thermometer to verify surface temps; if the emitter isn’t fully saturated, your first sear will disappoint.
Managing Direct Versus Indirect Zones
Even pure infrared grills benefit from strategic zone creation. Turn off burners under part of the cooking surface to establish an indirect area for finishing thicker cuts without burning exteriors. For example, sear a ribeye directly over the emitter for 2 minutes per side, then move it to an indirect zone to reach perfect medium-rare. This hybrid approach leverages infrared’s speed while preventing overcooking.
Avoiding Common Moisture Mistakes
Infrared’s efficiency means food releases juices faster. Never pierce meats to “check doneness”—this drains precious moisture that should render back in. Instead, use a probe thermometer. For vegetables, toss in oil first; dry surfaces can char before tenderizing. Pat proteins bone-dry pre-grill; excess surface water creates steam that impedes searing.
Maintenance for Longevity and Performance
Cleaning Emitters Without Damage
Never hose down a hot emitter—thermal shock causes cracks. Once cooled, gently brush ceramic tiles with a brass-bristle brush to remove carbon buildup. For metal plates, wipe with a damp cloth while warm (not hot). Avoid wire brushes on porous ceramics; they embed metal fragments that later burn onto food. Deep cleaning every 20 uses preserves efficiency.
Protecting Against Corrosion and Wear
After each use, burn off residue by running the grill on high for 5 minutes, then scrub grates. Apply a light coat of vegetable oil to cast iron grates post-cleaning to prevent rust. Store portable units under covers, but ensure ventilation to avoid moisture trapping. Inspect emitter integrity annually; hairline cracks reduce heat distribution and warrant replacement.
Addressing Common Misconceptions
Debunking the “Drying Out” Myth
Many fear infrared’s intensity dries food, but the opposite is true. Faster cooking seals in juices before evaporation occurs—unlike slow convection grilling where moisture escapes over time. Tests show infrared-cooked steaks retain up to 20% more internal moisture. The key is timing: remove food 5°F below target temp, as carryover heat continues cooking.
Flare-Ups: Reality Versus Perception
While infrared minimizes flare-ups by vaporizing drippings instantly, fatty foods can still cause brief flames. This isn’t a flaw—it’s controlled combustion adding flavor. Position greasy items over drip trays, not directly above collectors. Compared to charcoal, where flare-ups scorch food unpredictably, infrared’s flare management is vastly superior and easily mitigated.
Frequently Asked Questions
Frequently Asked Questions
Can infrared grills smoke food effectively?
Yes—they excel at smoking when using indirect zones. Maintain 225-250°F in the indirect area with wood chips in a smoker box, leveraging infrared’s precise temp control for consistent results.
Do they use more fuel than gas grills?
No, they’re typically 30-50% more fuel-efficient due to direct energy transfer and faster cook times. You’ll use less propane or natural gas per meal.
Is infrared safe for beginners?
Absolutely. While high heat demands attention, modern units have safety shutoffs and intuitive controls. Start with medium temps to learn responsiveness before attempting high-sear techniques.
Can I use wood chips for flavor?
Yes, but avoid placing chips directly on the emitter. Use a dedicated smoker box in an indirect zone or add soaked chips to a drip tray—never on the hot emitter surface.
Do infrared grills require special utensils?
Standard grill tools work, but avoid plastic or silicone near the emitter (melts at high temps). Metal tongs and spatulas are safest for direct-heat zones.
Why does my food sometimes stick?
Sticking occurs if the grates aren’t hot enough or if food is moved too soon. Ensure full preheat, oil grates lightly, and let proteins sear 60-90 seconds before flipping.
Can I convert a regular grill to infrared?
Aftermarket burner kits exist but often underperform. Integrated emitter designs ensure optimal heat distribution—retrofits may create dangerous hot spots or incomplete coverage.
Are infrared grills noisy?
They emit a low hum from the burner, but no louder than conventional gas grills. Some hear a subtle “ticking” as metal components expand during preheat—this is normal.
How do I handle frozen foods?
Thaw first. Infrared’s speed works best with room-temp items; frozen foods create drastic surface-to-core temp differences, leading to burnt outsides and raw centers.
Do they work well in cold weather?
Yes—they’re less affected by wind or chill than convection grills. The direct radiant heat isn’t easily dissipated, making them ideal for winter grilling with minimal preheat extension.
See Also
- Stop Uneven Heating with the 10 Best Infrared Gas Grills This Year
- Stop Struggling with Heavy Equipment with the 10 Best Lightweight Portable Grills This Year
- Stop Wobbling Grills with the 10 Best Grill Carts with Wheels This Year
- Stop Wasting Charcoal with the 10 Best Smoker Grills This Year
- Stop Wasting Propane with the 10 Best Fuel-Efficient Gas Grills This Year