When cooking at full power you usually want the lid open so heat is being applied only to the bottom surface, and you want to turn the food often, like a rotisserie, so the hot side cools quickly, to keep the serious direct radiant heat focused on the surface and not allow weak reflective heat to cook the top and thus overcook the center.


Thin meat

e.g. for skirt steak and other really skinny pieces of meat: Put it in the freezer for about 30 minutes to get it cold. The extreme high heat of an infrared burner on a gas grill or charcoal lifted close to the cooking surface will thaw the exterior rapidly and brown it. But the heat takes time moving inward and the cold center will heat more slowly and won’t overcook

Weber grill deep clean Amazing ribs: the art and science of BBQ and Grilling