It really depends on what you are doing. IR cooks a lot faster than a traditional grill. If I'm putting grill marks on something or doing a Pittsburg steak, it gets the job done. Don't cook anything on it with sugar in the marinade or you will be cleaning forever. It has to be seasoned constantly.
Do you prefer IR over traditional gas? More difficult to clean or about the same?
I'm currently in the market for a new grill, but I don't know anyone personally who has an IR grill.
Personally, when I do steak I use a kosher salt and cracked pepper crust with a pat of bacon fat because it crusts really well in a pan. Medium rare beef tenderloin. That's a little piece of heaven right there.
- 2jakefansinva PIE'd this