Anybody have one they use and like it? I have a smoker but looking to upgrade grill for cooking steaks and burgers.

Thinking about buying the Char Broil infared myself. I just wonder how hard is it to clean and do they last.

I've got the smaller Char Broil "Commercial" Infrared, I bought it used from some rich guy on Craigslist that basically charged me $30 to haul off his practically new grill with half a tank of propane (yes I got very lucky) I've had it for about a year. It's by far the best gas grill I have ever cooked on. No flare ups, very even heat across the surface, easy to clean, I would not hesitate to recommend this to anyone looking at a gas grill. I generally grill every week and that half tank lasted me almost 4 months. I've had a new tank on for 8 months, curious to see when its going to run out.

Does it allow you to sear a steak like an open flame?

i have heard they are very good prolly what i'll get next time tho i'm satisfied with the open flame i've got

Never understood the point of infrared. If you don't want a flame, put your meat in the oven. I like a little flame touching my steak, pork chops, and burgers. That's what grilling is all about.

TXaggie,
That's kind of how I am but heard they were suppose to be the newest and greatest thing so I was just curious.

Only because its a marketing ploy. A grill company had to do something to get a leg up on their competitors and wouldn't you know, people actually bought into it.

Have you ever used one TXaggie?

No, but I've at get togethers with people cooking on them and had food that is cooked on them. Just makes absolutely no sense to me. The term flame-kissed gets thrown right out the door.

Cool. To each their own.

Maybe I'm completely off base. Tell me if there's something I'm missing.

I had a gas grill with an infrared back burner. It worked great for rotisserie. I could get two turkeys on the spit and rotisserie in about 3 hours. As for the naysayers, what difference does it make if you are using gas? It's the same source, the flames just smaller than a non-infrared grate.

I can see your argument if you are trying to compare to charcoal or wood smoked. If you want something simple and forgiving, go for infrared. If you want to cook for a group or add flavor, go with a pit and cut some wood down for next year.

Your not wrong buddy, everyone has different taste and its all good. I love a burger over flames as well, but my favorite is with heat and smoke. The flame never touches it. But I'm a fat bastard that will eat almost anything. Lol

Are you my twin?

My Lynx has the infrared prosear burner. Gets hot and flames just enough to kiss the steaks. It rocks.

Can't cook steaks right on my infrared, but it is good for burgers, chicken and sausage. I like the sear that open flame gives on steaks. So we have a charcoal/wood grill as well for steaks.

You can't upgrade a mesquite fire.

if you're cooking fine aged steaks over open flames, you've ruined it
if you're using gas grill with flames , you've ruined it

The best way to cook steaks or grill is over red hot bed of coal, no flames

the second best is infrared

There are many on the market but most are junk

I've been using a TEC infrared grill since 2005, it's the finest I've seen/used
cost is steep, about $3000 for a double burner, 16000 BTU per burner

you can sear steaks in 2-3 minutes for a perfect rare
Flame grills are not hot enough for that perfect sear-kissed steaks
Temp at the ceramic plate is 1600F,,,, gas flame can't touch it

another advantage of infrared is no gas smell, burns completely and cooks with radiant heat
like red hot charcoal

You get what you paid for

For steaks, I like a thick hot bed of mesquite coals and I meat hot . IMO it's the best way to grill a steak. My second favorite is cooking in a hot cast iron pan with nothing but meat and hot cast iron. My 3'rd favorite is cooking in a pan with a little less heat and plenty of butter.

I love my Master Forge Infrared. Sears perfect in 3-4 minutes for a little over rare