Grills

A Practical Guide to Infrared and Santa Maria Grilling

Great outdoor cooking is not determined by temperature alone. The way heat reaches the food, the position of the cooking surface and the fuel you choose all influence browning, moisture retention, smoke and cooking time.

Understanding these fundamentals can help you get more consistent results from both an infrared grill and a Santa Maria-style grill, whether you are searing steaks, roasting chicken or preparing vegetables over a live fire.

How Infrared Grilling Creates a Powerful Sear

Infrared cooking uses radiant energy rather than depending primarily on circulating hot air. In a top-down infrared grill, concentrated heat travels from the burner toward the surface of the food. This promotes rapid browning while grease falls away from the heat source, helping reduce flare-ups and uncontrolled smoke.

Big Horn Outdoors infrared steak grills can reach temperatures up to 1500°F and typically preheat in approximately three to five minutes. This makes infrared cooking particularly effective when a recipe requires a deeply browned exterior without exposing the center to a long cooking time.

How Adjustable-Height Fire Cooking Works

A Santa Maria grill controls temperature through distance. Lowering the cooking grate increases the intensity of the fire, while raising it allows gentler roasting and gives smoke more time to influence the food.

This mechanical form of temperature control lets the cook respond to changing flames without repeatedly moving charcoal or restricting the fire inside a closed cooking chamber.

Adjustable cooking height is especially useful when preparing foods with different heat requirements. Steaks can begin closer to the fire, while chicken, vegetables and larger cuts can cook higher above the coals.

Charcoal vs. Hardwood for Live-Fire Cooking

Charcoal creates a stable and relatively predictable fire bed, making it a practical starting point for new live-fire cooks. Hardwood creates more visible flame and allows the wood species to contribute additional aroma.

Many outdoor cooks combine the two fuels. Charcoal establishes consistent heat, while a controlled amount of hardwood adds flame, smoke and traditional wood-fired character.

• Use fully lit charcoal when you want steady heat and simplified fire management.
• Use dry, cooking-safe hardwood when aroma and visible flame are important to the experience.
• Avoid painted, treated or construction wood because it is not intended for food preparation.
• Add fuel in controlled amounts instead of covering the fire with a large load of cold charcoal or wood.

A Simple High-Heat Steak Cooking Process

1. Bring the grill to the required searing temperature and make sure the cooking surface is clean.
2. Dry and season the steak immediately before cooking.
3. Sear both sides while monitoring internal temperature rather than relying only on cooking time.
4. Move the steak away from the most intense heat if it needs additional internal cooking.
5. Rest the meat before slicing so its temperature can stabilize.

Cleaning and Protecting an Outdoor Grill

Remove food residue after the grill has cooled enough to handle safely. Infrared grill racks, drip trays and removable internal components should be cleaned according to the instructions supplied with the product.

Ash should be removed from charcoal and wood-fire grills only after it is completely cold. Keep burner openings clear, inspect cables and height-adjustment mechanisms periodically, and store the grill in a dry, protected location.

Continue Learning and Complete Your Setup

Explore additional cooking techniques, recipes and accessories to make your outdoor grilling setup easier to use and maintain.