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?







I have a Tec Cherokee for home use and love it. It will encrust a large 2"
thick steak, and cook it medium rare in under 10 minutes.

After a season of using it at home, I put a 56" Tec in my commercial kitchen.

For slow cooking, i.e. smokie stuff. I use a Weber.


Nartker @ AOL.com

Nartker