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Infrared Grilling Guide

Infrared Grilling Guide

Infrared has become one of the most popular features on modern grills. Use this guide to become an infrared grill master.

Top Tips for Infrared Grilling

Some grills come equipped with an infrared main burner as an additional restaurant-style cooking feature. Cooking with infrared is fun, but it does take some experimentation. Because Btu (British Thermal Unit) and grid cooking areas may vary with each design, cooking times may vary. 

There's an important grilling relationship between the type of meat, heat and cooking time when using infrared. We suggest you experiment, as infrared is a hotter method of grilling. The very best restaurants in the world sear in juices from meats with high heat, then finish off the cooking process in an oven. To achieve a similar effect, use your grill’s main surface. 

After you ignite your infrared burner, close the hood and allow it to preheat for five minutes. Then open the hood and proceed. You may choose to grill with the hood opened or closed, depending how well done you prefer your food. We recommend that the hood always stay open for better cooking control.

For best results, allow meats to cook one side at a time before turning over. This produces nice sear marks, holds in the juices and helps minimize flare-ups. Here are some suggested infrared grilling times:


Food Item

Infrared Time (Minutes Per Side)




1-inch thick. Keep the hood open.

Steak Loin


Per each of the four sides. Cooking time depends on thickness.



Watch the fat content. Keep the hood open.

Hot Dogs


Cut a shallow slice down the length of hot dogs for condiments. Grill on the warming rack with the hood open.

Large Sausage


Depending on the fat content, you may have to finish cooking on the warming rack. Leave the hood open.

Lamb Chops


¾-inch thick. Leave the hood open.

Chicken Breast


Leave the hood open.

Chicken Parts


Leave the hood open. Cook skin-side up. Move to the main grill, and leave the hood open. Continue to cook with skin-side up on low for 7 minutes, then turn skin-side down for 7 minutes. You may have to move to the warming rack to finish.



½-inch-thick fillet. Cook skin-side down. Leave the hood open.

Lobster in Shell


Close the hood.



Leave the hood open.


  • Never leave the grill unattended while using the infrared burner. If flare-up develops, move the item to the warming rack until it's reduced.
  • Never pour liquid on the infrared burner.
  • Be alert so you don't burn your food, especially food with a high fat content.
  • The temperature gauge will register lower temperatures than the main grill; however, at the grid surface, the temperature is quite intense.
  • Use a meat thermometer. Suggested USDA (United States Department of Agriculture) meat probe thermometer internal temperature for beef and pork is 160˚F. For poultry, it's 180˚F. These are minimum recommended temperatures that will increase 10˚F while meats rest for the suggested 15 minutes before serving.