This post contains affiliate links. We may earn a small commission when you buy through our links — at no extra cost to you.
Infrared grills deliver intense, direct heat that sears beautifully — but that same intensity can burn food if you’re used to traditional gas. Many buyers discover that ‘low’ on an infrared grill is still quite hot, and cooking times need adjustment.
That’s not a design flaw; it’s a feature meant for high-heat searing. The trade-off is that low-and-slow cooking becomes difficult, and only certain models manage gentle heat well. The right choice depends on whether you prioritize a perfect steak crust or a versatile family grill.
We’ve sorted through the category to highlight which models match which cooking style — from compact sear stations to full-size cookers that handle burgers, roasts, and more.
Best for Family Cookouts
Char-Broil Pro Series Grill
Key Features
- Cooking Area: 802.9 sq in total
- BTU: 45,000
- Burners: 4 + 1 side
- Heat Source: Amplifire infrared plate
- Portability: No
- Cooking Modes: Gas, griddle, charcoal
- Price: Mid-Range
Amplifire infrared technology in the Char-Broil Pro Series distributes heat evenly across all four burners, reducing hot spots and flare-ups that can burn food. The 45,000 BTU output and 802.9 sq in total cooking area (including a 328 sq in griddle) allow cooking for a crowd without constant repositioning. The 178 lb build adds stability and indicates durable materials.
In practice, the infrared system maintains steady surface temperatures across the primary cooking zone, so burgers, chicken, and vegetables cook consistently. The side burner accommodates sauces or searing in a separate pan. An optional charcoal tray (sold separately) brings smoky flavor to the grill without needing a second unit — a useful addition for cooks who want wood-fire results without losing gas convenience.
This grill is designed for households that cook for multiple people and want one appliance covering gas grilling, griddle cooking, and charcoal smoking. The primary cooking surface fits up to 25 burgers at once, and the warming rack keeps finished food hot. The built-in grease management system collects drips into an accessible tray, simplifying cleanup after large meals.
Assembly requires at least two hours and the instructions can be less clear than expected — having a helper eases the process. Some units arrive with minor missing or damaged parts, but the manufacturer provides replacements. These setbacks are acceptable for buyers who prioritize cooking performance and capacity over instant setup.
Pros
- Even heat distribution across four burners minimizes hot spots during grilling.
- Infrared heating reduces flare-ups and cooks food evenly from edge to center.
- Multiple cooking modes – gas, griddle, and optional charcoal – allow different styles without separate equipment.
- Large primary cooking area fits up to 25 burgers at once, serving a crowd efficiently.
Cons
- Assembly can take over two hours and instructions may be unclear for some steps.
- Some units may arrive with missing or damaged parts, requiring replacement from the manufacturer.
For households seeking a large infrared grill that handles gas, griddle, and charcoal cooking with even heat and flare control, the Char-Broil Pro Series delivers — if you’re prepared for a time-consuming assembly.
Best for Steak Lovers
Big Horn Portable Infrared Grill
Key Features
- Cooking Area: 143 sq in
- BTU: 19,000
- Burners: 1 infrared
- Heat Source: Infrared ceramic burner
- Portability: Yes
- Cooking Modes: Steak searing
- Price: Budget
The Big Horn Portable Infrared Grill separates itself from do-it-all models like the Char-Broil Pro by focusing entirely on one thing: intense, quick searing. It reaches 1500°F in minutes, creating a hard crust on steaks that rivals restaurant-quality results. This is not a grill for even-heat roasting or gentle cooking — it’s a single-purpose sear station built for high heat and portability.
This grill fits best for steak purists who cook for one or two people, or for campers and tailgaters who want restaurant-grade searing on the go. The 143 sq in cooking area handles a few steaks comfortably, but not much more. Temperature control is the main boundary: even the lowest setting runs very hot, so thinner cuts like fish or chicken breast can char quickly if not watched closely. This is a tradeoff that works fine for thick steaks but less so for delicate items.
Build quality is reassuring for the price point, with stainless steel materials and a 10-tier adjustable rack that helps mitigate the heat intensity somewhat. Cleaning is simple — the infrared burner leaves minimal residue — and the overall design emphasizes straightforward operation. Just keep in mind that the ignition may need a backup after exposure to damp conditions.
Pros
- Delivers true steakhouse searing with surface temperatures reaching 1500°F within minutes.
- Offers strong value by combining high heat output with solid stainless steel construction at a budget price.
- Easy to operate and clean, especially when used solely for searing tasks.
Cons
- After moisture exposure, the push-button ignition may become unreliable and require a backup lighter.
- Even the lowest heat setting is intense — thin cuts like burgers or fish can burn if not watched closely or moved to a higher rack position.
If your cooking revolves around thick steaks for two and you want searing power without spending premium dollars, this grill delivers — just be prepared to manage the heat and work within its small cooking area.
Best for Turkey Roaster
Char-Broil Big Easy
Key Features
- Cooking Area: 180 sq in
- Burners: 1 infrared
- Heat Source: TRU-Infrared
- Portability: No
- Cooking Modes: Smoke, roast, grill
- Price: Budget
The Char-Broil Big Easy delivers moist, flavorful whole turkeys and roasts without oil in under three hours – a standout performance for those who want crispy skin and juicy meat without the mess of deep-frying. The TRU-Infrared technology heats the cooking basket evenly, so dripping fat vaporizes rather than causing flare-ups.
This is not a true smoker – the temperature runs hotter than ideal for low-and-slow BBQ, and the 180 sq in grill grate handles only small batches of burgers or steaks. Durability can vary; some units show rust after a few years. For home cooks focused on roasting large cuts and whole birds on a budget, these tradeoffs are manageable, especially given the low price.
The Big Easy replaces a deep fryer, smoker, and grill for a fraction of the cost. The propane-powered design heats up quickly, and the removable drip tray makes cleanup simpler than a traditional smoker. It handles turkeys up to 21 lbs, whole chickens, ribs, and roasts with minimal attention.
Pros
- Produces moist, flavorful turkeys and roasts without oil
- Cooks faster than an oven and requires minimal monitoring
- Replaces a deep fryer, smoker, and grill at a low price
Cons
- Grilling area is small (180 sq in) – limited to a few burgers or steaks at a time
- Durability can be inconsistent; some units show rust after a few years
- Temperature runs too hot for true low-and-slow smoking
The most affordable way to cook a whole turkey indoors-outdoors with infrared heat, as long as you don’t need a true smoker or a large grill.
Best for Camping, Rv
Solaire Everywhere Grill
Key Features
- Cooking Area: 140 sq in
- BTU: 12,000
- Burners: 1 infrared
- Heat Source: Infrared ceramic burner
- Portability: Yes
- Cooking Modes: Grill, sear
- Price: Mid-Range
Weighing just 15 pounds and folding to the size of a small briefcase, this grill is among the most portable infrared options available. The single ceramic burner reaches searing temperatures in minutes, delivering the kind of crust that makes steaks and burgers stand out. Portability isn’t just a feature here; it’s the core design, making this grill a natural fit for RV trips, tailgates, and balcony cooking where space is at a premium.
This grill suits anyone who values quick, high-heat cooking in a compact package — think campsite steak sears or finishing sous-vide proteins with a proper crust. The tradeoff is a hot center that leaves the edges noticeably cooler, so cooking three burgers across the grate means rotating them through the sweet spot. Cleaning requires more effort than a typical wipe-down; grease can cling to the surface, and the included scraper is almost essential. The electronic ignition can also stop working if the unit gets soaked in rain, so covering it when not in use is wise.
Pros
- Extremely compact and lightweight – easy to take camping or tailgating.
- Quick heat-up with strong searing performance for steaks and burgers.
- Stainless steel build feels solid for a portable grill.
Cons
- Cleaning takes more than a simple wipe – grease sticks and the scraping tool is needed.
- Electronic ignition may stop working if exposed to rain; not weather-resistant.
If you need a grill that travels easily and delivers intense infrared heat for searing, this is a capable companion — just accept the uneven grate and extra cleanup as part of the deal.
Best for Outdoor Kitchen
Napoleon Prestige PRO 825
Key Features
- Cooking Area: 825 + 420 sq in
- BTU: 88,000 + 18,000
- Burners: 6 main + 2 infrared
- Heat Source: Dual infrared bottom + rear
- Portability: No
- Cooking Modes: Rotisserie, smoker, grill
- Price: Luxury
This grill brings premium cast aluminum construction and dual infrared technology (bottom and rear) to deliver intense searing and rotisserie cooking. It includes a smoker tray and warming rack, making it a versatile centerpiece for dedicated outdoor kitchens. However, the premium-priced unit requires a natural gas line and professional installation, limiting its audience. Additionally, while build quality is generally high, some units have arrived with broken cast aluminum parts, so checking upon delivery is wise. Long-term reliability remains less proven given limited reviews. For buyers planning a high-end outdoor kitchen with natural gas already in place and seeking a feature-rich infrared grill with rotisserie, this is a strong contender.
Pros
- Dual infrared burners (bottom and rear) enable restaurant-quality searing and even rotisserie heat.
- Includes smoker tray, rotisserie kit, and warming rack for multi-mode cooking without extra purchases.
- Premium cast aluminum construction stands up to outdoor elements.
Cons
- Requires permanent natural gas hookup; not suitable for portable or propane setups.
- Some units may arrive with cosmetic or structural damage to cast aluminum parts — inspect at delivery.
Best for homeowners with an existing natural gas line who want a built-in grill with infrared searing and rotisserie, and are comfortable with the premium price and potential delivery inspection.
How to Choose
The single most important insight: infrared grills run hotter than you expect, so matching heat output to your cooking style matters more than any other spec.
Cooking Area
Cooking area determines how much food you can cook at once. A 140 sq in portable grill fits 4-6 burgers; an 800 sq in model handles 25+. But larger grills also take longer to heat and store more mass, which can amplify heat unevenness if the infrared element isn’t well-distributed.
For families who cook for 4+ people regularly, look for at least 500 sq in primary cooking space. For solo steak nights or camping, 140-180 sq in is enough — just expect to cook in batches.
BTU and Burners
BTU ratings indicate maximum heat output, but more BTU doesn’t always mean better performance. Infrared burners can reach 1500°F with just 19,000 BTU because they transfer heat directly to the food rather than heating the surrounding air. The number of burners matters for zoning: multiple burners let you create hot and cooler zones, while single-burner units offer only one heat level.
If you need to sear steaks at high heat and also cook delicate vegetables, two or more independently controlled burners give you that flexibility. Single-burner portables are best for a single task — searing or quick grilling of thin cuts.
Heat Source
Infrared grills use either a ceramic burner that glows red-hot or a metal heat plate that radiates heat from a gas flame. Ceramic burners (like the Big Horn and Solaire) create an extremely hot focal point — ideal for searing but prone to hot spots and uneven cooking across the grate. Heat-plate systems (like Char-Broil’s Amplifire) spread the infrared radiation over a larger area, reducing flare-ups and providing more even heat.
For all-purpose grilling, a heat-plate design is easier to manage. For dedicated steak searing, a ceramic burner is faster and hotter, but you’ll need to adjust rack height and rotate food frequently.
Portability
Portable infrared grills weigh 15-30 lbs and fold or fit in a car trunk. They trade cooking area and heat control for convenience. The lighter the grill, the more likely it is to have a single burner and limited temperature adjustment. Campers and tailgaters should also consider ignition reliability — some models use electronic starters that fail if exposed to rain.
If you only grill at home, skip portability and focus on cooking area and burner count. A 15-lb grill that barely fits a pack of chicken thighs is frustrating for a backyard dinner party.
Cooking Modes
Some infrared grills are single-purpose sear stations; others add smokeboxes, griddles, or rotisserie kits. Versatility comes with complexity — a grill that can smoke, roast, and sear often excels at only one or two of these. For example, the Char-Broil Big Easy roasts turkeys beautifully but its small grate makes it impractical for grilling burgers.
Decide which cooking mode you’ll use most. If you host Thanksgiving but grill burgers once a week, a dedicated roaster + a separate portable grill might serve you better than an all-in-one that compromises on both.
FAQ
Why does my infrared grill burn food even on the lowest setting?
Infrared burners run hotter than standard gas burners, so the lowest setting can still be 400°F or higher. Use the rack height adjustment to increase the distance between food and the burner. For thin cuts like chicken breast, move the rack to the top position. For thick steaks, sear on a lower rack briefly, then move to a cooler zone or finish in the oven.
Can I use an infrared grill for low-and-slow smoking?
Most infrared grills run too hot for true low-and-slow smoking (225-275°F). Even on the lowest setting, many models hold 300-400°F. If you want to smoke ribs or brisket, look for a dedicated smoker or a grill with a separate smoker box and precise gas control. The Char-Broil Big Easy is often called a ‘smoker’ but actually roasts at higher temperatures — it’s not suitable for traditional BBQ.
Is the Big Horn 1500°F grill actually that hot, or is it a gimmick?
Yes, it reaches 1500°F at the burner surface, but that temperature is measured at the ceramic element — food temperatures are lower. The grill delivers a very intense sear within seconds, comparable to a restaurant broiler. However, that heat is concentrated in a small area (143 sq in) and the grill has no low setting gentle enough to cook through thick cuts without burning the exterior. It excels for thin steaks and quick searing, not full-thickness cooking.
How do you clean an infrared grill without damaging the burner?
Always clean the burner when it’s cool. For ceramic burners, use a soft brush to remove loose debris — never scrape or use metal tools, which can crack the ceramic. For heat-plate systems, burn off residue by running the grill on high for 10 minutes after cooking, then brush with a non-metallic grill brush. Avoid water directly on ceramic burners; if needed, use a damp cloth on the exterior after the burner is completely cold.