Every backyard chef chases the same dream: the perfect steak. You know the one—a dark, crispy, caramelized crust on the outside, and a tender, pink, juicy center on the inside. But for years, achieving this "steakhouse quality" at home has felt impossible with a standard propane grill.
Enter the infrared grill.
While regular gas grills have been the standard for decades, infrared technology is changing the game, especially for those who value speed and flavor. But is it just hype, or is the science sound?
The Core Difference: Radiant Heat vs. Convection Air
To understand which grill is better, you have to understand how they cook. The difference isn't just about fuel; it's about physics.
Regular Grills (Convection)
A traditional gas grill works like a convection oven. The burners heat the air inside the grill, and that hot air circulates around your food to cook it.
The downside: Air is a poor conductor of heat. It takes a long time to heat up, and because hot air rises, it often leads to uneven cooking zones (hot and cold spots) and dried-out meat.
Infrared Grills (Radiant)
An infrared grill uses a heating element (usually ceramic or stainless steel) to emit radiant heat waves.
Think of it like the difference between standing in the sunlight vs. standing in a warm breeze. The sun (infrared) warms your skin instantly and directly, while the breeze (convection) warms the air around you.
So, infrared burners heat the food directly, not the air. This results in intense, consistent heat transfer that doesn't rely on air circulation.
Speed and Power: Why 1500°F Matters
If you have ever struggled to get a good sear on a burger because your grill wouldn't get hot enough, you understand the frustration of standard gas grilling. Most regular grills top out around 500°F to 600°F. While this is fine for chicken or sausages, it’s often too low for a professional sear.
High-end portable infrared grills, like the ones designed for steak lovers, can reach temperatures upwards of 1500°F in just minutes.
Why does this matter?
This extreme heat triggers the Maillard Reaction almost instantly. This reaction creates that savory, brown crust on meat that is packed with flavor. Because the heat is so intense, you can cook a restaurant-quality steak in as little as 3 to 5 minutes total.
The Juiciness Factor: Why Regular Grills Dry Food Out
One of the biggest complaints about gas grilling is dry meat. The culprit is actually the hot air we mentioned earlier.
On a regular grill, the moving hot air disrupts the moisture barrier of the food, essentially evaporating the juices as it cooks. If you leave a steak on a standard grill long enough to get a good crust, the inside is often well-done and dry.
Infrared grills solve this problem naturally:
- No Hot Air Movement: Because they use radiant energy, they don't blast the meat with drying hot air.
- Faster Cooking: You are cooking the food so fast that the juices don't have time to evaporate.
The result is meat that retains up to 35% more moisture than meat cooked on a conventional gas grill.
Safety and Cleanliness: Saying Goodbye to Flare-ups
We have all been there: you flip a burger, grease drips onto the open flame below, and whoosh—a fireball engulfs your food (and maybe your eyebrows).
Flare-ups aren't just annoying; they carbonize your food, leaving a bitter, burnt taste.
How Infrared Fixes This:
In an infrared system, the heating element is often located above the food (in broilers) or covered by a specialized emitter plate. When grease drips, it hits the super-heated surface and vaporizes instantly.
- This vaporization turns drippings into flavorful smoke that seasons the meat.
- It prevents dangerous grease fires and flare-ups.
The "Go Anywhere" Advantage: Portable Infrared Gas Grills
Historically, infrared technology was only available in massive, expensive commercial units used by high-end steakhouses. Today, technology has shrunk.
A portable infrared gas grill combines the power of a commercial kitchen with the freedom of the outdoors. These compact units are becoming a favorite for:
- Tailgating: Sear burgers in record time before the game starts.
- RVing & Camping: Compact size means they fit easily in storage, but still offer high-BTU performance.
- Small Patios: You don't need a massive backyard to cook a massive steak.
If you love the outdoors but hate the "boiled" taste of camping food, a portable infrared grill is the ultimate upgrade.
Infrared Grill vs. Regular Grill: The Ultimate Comparison
Still on the fence? Here is a quick breakdown of how the two styles stack up against each other.
| Feature | Regular Gas Grill (Convection) | Infrared Grill (Radiant) |
| Heat Source | Heats the air (indirect) | Heats the food (direct) |
| Max Temperature | 500°F - 600°F | 1500°F+ |
| Preheat Time | 10–20 Minutes | 2–5 Minutes |
| Moisture Retention | Low (Hot air dries food) | High (Locks in juice) |
| Flare-ups | Common | Rare / Non-existent |
| Best For | Slow roasting, smoking | Searing steaks, fast cooking |
| Energy Efficiency | Lower (Heat loss via air) | Higher (Direct energy transfer) |
Which Grilling Method Suits Your Lifestyle Best?
If you are a "low and slow" BBQ master who primarily smokes briskets for 12 hours, a regular grill or smoker might still be your go-to.
However, if your lifestyle involves:
- Weeknight meals where speed is essential.
- A passion for steakhouse-quality ribeyes and strips.
- Cooking on the go (camping, picnics, tailgates).
- Wanting to avoid the mess and danger of flare-ups.
Then the precision and power of infrared is the clear winner. It’s not just about cooking; it’s about engineering a better meal.
Sear Better Starting Today
The battle of infrared grill vs. regular grill comes down to efficiency and flavor. While traditional grills have served us well, they simply cannot match the searing power, moisture retention, and speed of infrared technology. Whether you are searing a steak on your patio or grilling burgers at a campsite, upgrading your gear can elevate your cooking from "good" to "gourmet."
Ready to experience the power of 1500°F heat? Check out the Big Horn Outdoors® Portable Infrared Broiler. Designed for the adventurer who refuses to compromise on flavor, it brings professional searing power to your tabletop. Premium Pizza Ovens, Grills, and Outdoor Kitchen Solutions
FAQs about Portable Infrared Grills
Q1: Is an infrared grill worth the extra money?
Yes, for most grillers, the efficiency and food quality justify the cost. Because they heat up faster and cook quicker, you use less propane per cook, and the restaurant-quality results save you money on dining out.
Q2: Can I cook chicken and vegetables on a portable infrared grill?
Absolutely. While they are famous for steaks, most portable infrared gas grills have adjustable grates or temperature knobs. You can lower the heat or move the grate further from the burner to cook delicate foods like chicken, fish, and veggies without burning them.
Q3: Is an infrared grill hard to clean?
Actually, they are often easier to clean than regular grills. The extreme heat (1500°F) turns food residue and grease into ash, essentially self-cleaning the heating element. Most Big Horn® units also come with removable drip trays for easy washing.
Q4: How does a portable infrared gas grill work with propane?
It works just like a standard grill, but more efficiently. You connect a standard 1lb propane tank (or a 20lb tank with an adapter hose). The gas flows to the ceramic or stainless steel burner, which converts the flame into radiant infrared energy.
