Bill Schulz wrote:
I moved into a new home and had natural gas plumbed for a built-in
BBQ. After researching a little I discovered infrared grills which I
am unfamiliar with. I BBQ quite a bit and was looking to upgrade
between 36"-48". It must have a rotissarie, be able to slow cook
(smoke) and get high heat for searing without overcooking. Does
anyone have any practical experience with an infrared grill? Can I
get one grill to do all this successfully?

If you want slow cooking then you do not want an infrared grill. They
are very hot. Great for searing but difficult to keep the temp down
low. Most of the newer conventional gas grills do offer the option of
an infared backburner for use with a rotissarie. That allows slow
cooking using the regular burners and then sear it with the backburner.

If you want to look into infrared grills look at TEC. They are top of
the line and have been doing infared I believe longer than anyone else.

I went with a conventional gas grill and love it. Mine is a Fire Magic
Custom I built in. They are one of the oldest grill makers in the
country. They still sell parts for 60 year old grills making support
better than most. Whatever you get, look for stainless burners (cast
rather than tube is preferred) and stainless grills. Brass burners
would be my second choice. Cast iron would be last.