The powerful 19,000 BTU infrared grill burner heats up to an impressive 1500℉ in just 5 minutes, ensuring quick, even cooking. Enjoy perfectly seared, flavorful steaks in no time, while saving energy with efficient cyclic heating.
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A Big Horn Outdoors infrared grill directs intense radiant heat from above, helping create a deeply browned crust while reducing the flare-ups associated with food sitting directly over an open flame. This focused design is ideal for cooks searching for an infrared steak grill, a portable propane infrared grill, or a compact way to add high-temperature searing to an outdoor cooking setup.
The collection includes a compact 9-inch model and a larger multi-size family with 16-inch and 21.2-inch options. Use the guide below to compare capacity, included components, and the type of cooking each format handles best.
Built for cooks who prioritize a smaller footprint and easier transport. Its 12,000 BTU burner produces intense top-down infrared heat, while the adjustable rack positions let you move food closer to or farther from the burner. It is a practical choice for steaks, chops, seafood, and smaller outdoor meals.
View the 9-Inch Infrared GrillChoose the 16-inch format for a balanced mix of capacity and portability, or move up to 21.2 inches when a larger cooking area matters most. The multi-size family uses powerful propane-fired infrared heat and includes a pizza stone with the 16-inch and 21.2-inch packages, extending the setup beyond steak.
Compare the Larger Sizes| Size | Best for | Cooking setup | Package note |
|---|---|---|---|
| 9 inch | Smaller patios, camping, and compact outdoor kitchens | 12,000 BTU burner, one grate, multiple rack positions | The standard package does not list a pizza stone |
| 16 inch | Everyday backyard searing and flexible family cooking | 19,000 BTU infrared heat and two stainless steel grates | Pizza stone is included with this package |
| 21.2 inch | Larger portions and cooks who want the most working room | Larger cooking chamber with adjustable food positioning | Pizza stone is included with this package |
A conventional grill usually places the main heat source beneath the food. This infrared broiler-style design places the heat above it, so fat and juices fall away from the burner instead of directly onto the flame. The result is focused radiant heat, less flare-up risk, and fast browning across the exposed surface. Moving the rack changes heat intensity without requiring a completely different appliance.
Although steak is the signature use, the grill can also handle burgers, lamb chops, seafood, vegetables, and other foods that benefit from short, high-temperature cooking. Larger packages add a pizza stone for another style of outdoor cooking.
If you want to compare this specialized top-down broiler with live-fire and other outdoor cooking formats, visit the complete grills and griddles collection. Keeping the comparison at the parent collection level helps this page stay focused on infrared grill shoppers.
A top-down infrared grill radiates intense heat from a burner above the food. A traditional gas grill commonly heats from below and relies more heavily on hot circulating air. The overhead design supports rapid surface browning and lets drippings fall away from the burner.
Yes. Burgers, lamb chops, salmon, shrimp, vegetables, and other foods that respond well to fast, concentrated heat can be cooked in an infrared grill. The 16-inch and 21.2-inch packages also list an included pizza stone.
Choose 9 inches for compact storage and smaller meals, 16 inches for a balanced everyday setup, and 21.2 inches when you value a larger cooking area. Also compare the listed package contents before choosing, because included components vary by size.
For most steaks and similar cuts, yes. Turning the food helps both surfaces develop a seared crust. Because infrared heat is intense, monitor the cook closely and use rack position, burner setting, and an instant-read thermometer to control the result.
No. These propane infrared grills are intended for outdoor use only. Operate the grill in a well-ventilated outdoor area and follow all clearance, fuel-connection, lighting, and shutdown instructions in the product manual.
Turn off the fuel supply and let the grill cool completely. Remove the grates, drip tray, and other detachable parts, clear grease and food residue, and clean each component according to the manual. Reassemble only after every part is dry.
High-temperature cooking works best when heat, distance, timing, and food thickness are treated as one system. A top-down infrared grill can reach searing temperatures quickly, but maximum output is not the right setting for every ingredient. Understanding how radiant energy behaves makes the grill more predictable and helps protect delicate foods from overcooking.
A conventional gas grill warms the grate and circulates hot air around the food. An infrared burner emits concentrated radiant energy that transfers heat directly to the exposed surface. Because energy arrives quickly, the exterior can brown before the interior loses excessive moisture. This is especially useful when cooking thick-cut steak with a cool or medium-rare center.
The overhead burner also changes how drippings behave. Fat moves down into the collection area rather than falling onto the primary heat source, helping reduce flare-ups. It does not eliminate smoke or grease, so outdoor ventilation and routine cleaning remain essential.
Distance from the infrared burner is one of the most important controls. Moving food closer increases surface intensity; lowering the rack slows browning and gives the center more time to cook. Burner setting and rack position should be adjusted together.
Control tip: Treat the listed 1500°F capability as the top of the grill's range, not a required target for every recipe. A surface thermometer and an instant-read food thermometer remove much of the guesswork.
Steaks are the clearest match, but the same control principles apply to lamb chops, burger patties, salmon, shrimp, and vegetables. Lean seafood and thin vegetables generally need more distance or lower output. Burgers cooked on a compatible cast-iron surface need a different temperature strategy than a steak placed directly on the grate.
Learn preparation, searing, temperature checks, and resting techniques for a browned exterior and juicy center.
Read the Steak GuideSee how a compatible cast-iron surface, moderate burner setting, and controlled rack height can produce crisp burger edges.
View the Burger MethodExpand beyond whole steaks with an infrared-seared beef tip recipe finished with red wine mushroom gravy.
Explore the Beef Tips RecipeThe strongest results come from matching burner output and rack height to food thickness—not from running every cook at the highest possible temperature. Start conservatively, observe how quickly the surface browns, and record the settings that work for your preferred cuts.
