An infrared grill is a propane-powered outdoor cooker that uses a ceramic or metal emitter to radiate intense heat directly onto food, instead of heating the air around it like a conventional gas grill. That direct radiant heat is what lets the Big Horn 16-inch portable broiler reach about 1500°F (815°C) in 3–5 minutes and sear a crust in tens of seconds. This guide explains the mechanism, what it changes about cooking, and who it fits.
This is general infrared grilling information; Big Horn specifications are traceable to the official product listing.
What actually matters for understanding it
- Radiant heat. The emitter glows and radiates infrared energy straight at the food — like the sun — rather than warming the air.
- Fast preheat. About 3–5 minutes to searing temperature on the Big Horn 16-inch model.
- Hard sear. The concentrated heat builds a crust in tens of seconds.
- Fewer flare-ups. The flame is shielded by the emitter, so drips are less likely to catch fire.
How infrared grilling differs from conventional grilling
Conventional gas grills use convection: the burner warms the air inside the chamber, and that air slowly transfers heat to the food. An infrared grill skips most of the air — the burner heats a ceramic or metal plate until it glows, and the plate radiates energy directly onto the food surface. That is why infrared grills sear faster and reach much higher surface temperatures in minutes, and why the crust forms before the interior overheats.
Understanding the temperature before you decide
Temperature is the defining spec: infrared reach searing levels quickly — the Big Horn 16-inch model reaches about 1500°F (815°C) on a 19,000 BTU ceramic burner in 3–5 minutes — with ten rack positions to move between a maximum searing zone and a gentler zone around 450°F (232°C). The peak number is less important than the design that lets you sear close and finish farther away; that range is what makes one burner handle both a crust and a controlled finish.
The key factors, ranked
| Factor | Why it matters | What it looks like |
|---|---|---|
| Radiant heat | Defines the cooking mechanism | Glowing emitter above the food |
| Preheat | Fast to searing temp | 3–5 min (Big Horn 16-in) |
| Rack positions | Sear then finish | 10 positions, ~1500°F down to ~450°F |
| Burner output | Drives the heat | 19,000 BTU ceramic burner |
| Portability | Where it fits | Tabletop stainless steel body |
Matching the choice to your situation
An infrared grill fits a cook who wants fast, high-heat searing — steaks, chops, seafood — on a small patio, balcony, campsite, or tailgate, without a long preheat or a full-size grill. It is less a fit for low-and-slow smokers and large-volume cooks, where a conventional grill or smoker is the better tool. If your cooking needs the crust, infrared is the specialist that delivers it.
What the experts look for
Experienced infrared users evaluate the same short list: preheat speed, emitter design, rack control, and included accessories. They also treat the format honestly — infrared is a searing specialist, so they pair it with a conventional grill or smoker for the jobs it cannot do. The tool that “works” is the one whose mechanism matches the meals you cook most.
Common mistakes and how to avoid them
- Expecting low-and-slow capability. Infrared is a high-heat specialist; use a smoker or gas grill for slow cooking.
- Leaving thin cuts on the high rack. Thin steaks overcook fast; use the lower rack or shorter time.
- Ignoring the thermometer. At 1500°F, a probe or instant-read thermometer is the difference between a crust and a burned steak.
- Cleaning the emitter while hot. Let it cool; brush gently, never aggressively.
- Overloading the grate. A portable broiler has a compact surface; cook in batches.
Realistic expectations and results
An infrared grill delivers the steakhouse sear — fast preheat, hard crust, fewer flare-ups — in a compact portable footprint. The limits are real: a small cooking area, intense heat that demands attention, and no low-and-slow capability. Expect a specialist tool that is excellent at one job rather than a jack-of-all-trades grill.
The takeaway in one paragraph
An infrared grill cooks with radiant heat from a glowing ceramic or metal emitter, reaching about 1500°F in 3–5 minutes to sear a crust in tens of seconds — unlike a conventional gas grill that heats the air. It is the specialist tool for fast, high-heat searing on a small patio or at the campsite, with the trade-off of a compact cooking area and no low-and-slow mode. If the crust is the point, infrared is the tool.
See the infrared grill and the full collection. Big Horn portable infrared broiler · infrared grill collection
FAQ
What are the disadvantages of using an infrared grill?
The main disadvantages are the learning curve and specialization: intense heat overcooks thin cuts quickly, the format is not built for low-and-slow smoking, and a portable unit has a smaller cooking area than a full-size grill.
Is an infrared grill worth the money?
Yes for cooks who will use the high-heat searing mode: fast preheat, hard crust, and fewer flare-ups justify the price for steak-heavy cooking. If you mostly smoke or slow-cook, a smoker or conventional grill is the better buy.
How much does an infrared grill cost?
Infrared grills range from portable burner units to full-size and built-in models, so prices vary widely. A portable infrared broiler sits at the entry-to-mid end; check the official product page for the current price, because the category runs a wide range.
What can you cook on an infrared grill?
Infrared grills excel at steaks, chops, burgers, seafood, and vegetables that want a fast, dry, high-heat sear. With the included pizza stone, the Big Horn 16-inch model also bakes small pizzas and flatbreads, and the lower rack zone finishes or holds food without charring.
Explore more in the Infrared Grill Cooking Guides.
