Key takeaways
- Pros: Fast heat-up time; stainless body resists corrosion; genuinely portable at this width
- Con: Only fits one or two large cuts per batch
Most people searching for a 1500 degree grill are trying to solve one specific problem: getting a proper sear at home without hauling their cast iron inside and smoking up the kitchen. The Maillard reaction that produces that deep, mahogany crust on a steakhouse ribeye requires surface temperatures well above what a standard Weber can deliver. A genuine infrared broiler that hits 1500°F changes the equation entirely — you get the crust in under two minutes while keeping the interior at your target doneness.
But here is what separates the worthwhile units from the frustrating ones: consistent flame distribution, build quality that survives repeated outdoor exposure, and actual usable cooking width for your proteins. Some of these units are compact salamander-style broilers meant for one or two steaks at a time. Others are larger infrared side burners or even full grills with sear stations. Knowing which form factor matches how you actually cook matters more than the peak temperature spec, because every grill on this page hits or approaches 1500°F. The differences live in portability, fuel type, construction, and how forgiving each unit is when your steak is not perfectly uniform in thickness.
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Quick Picks
| Product | Best for | Price |
|---|---|---|
| BIG HORN Infrared Propane 16″ | Best overall searing performance | $209.99 |
| BIG HORN 1500°F Black 16″ | Best for patio aesthetics | $299.99 |
| BIG HORN Infrared 9″ | Best budget entry point | $149.99 |
| Cuisinart CGG-306 | Best dual-purpose portable grill | $224.99 |
| Schwank Portable Infrared | Best commercial-grade build | $1390 |
| Monument 4+2 Burner | Best full-size grill with sear station | $539 |
| Newhai Electric Steak Broiler | Best indoor electric option | $255.49 |
| Portable Broiler Grill 1500° | Best stainless tabletop for versatility | $585.99 |
How We Picked
We evaluated every unit on four criteria: actual heat output and time-to-temperature consistency, build material durability (stainless versus coated steel matters outdoors), cooking surface geometry — meaning whether the flame pattern delivers even browning across a full steak or only in hot spots — and practical portability for the price. We also weighted user-reported longevity and ignition reliability, because a broiler that fires on the first or second click is far more usable than one that requires repeated attempts in windy conditions.
The 8 Best 1500 Degree Grill in 2026
BIG HORN Infrared Propane 16″
If you want the most direct path to a steakhouse crust without spending commercial money, this is it. The 16-inch infrared burner hits 1500°F in three to five minutes, and the stainless construction handles repeated outdoor use without the coating issues that plague cheaper units. The portable form factor means it slides into a trunk for tailgating or sits on a patio table for weeknight searing. Propane fuel keeps it independent from electrical supply. The main limitation is width: 16 inches handles one thick ribeye or two strip steaks comfortably, but cooking for a crowd requires batch work.
- Pros: Fast heat-up time; stainless body resists corrosion; genuinely portable at this width
- Con: Only fits one or two large cuts per batch
Skip this if you regularly cook for more than two people simultaneously and do not want to manage batches.
BIG HORN 1500°F Black 16″
Functionally this is the same infrared platform as the stainless version above, but the black finish gives it a cleaner look on a modern patio or outdoor kitchen counter. The 16-inch width, 1500°F output, and salamander broiler geometry are identical. The trade-off is cost: roughly ninety dollars more than the stainless model, with no performance gain. Where the black finish can matter is if you are pairing it with other black-finished appliances or want a more cohesive visual setup.
- Pros: Clean aesthetic for outdoor kitchens; identical searing performance to the cheaper version
- Con: Premium pricing over the stainless model for no functional difference
Skip this if you already own black-finished gear that shows grease fingerprints and you cook outdoors where rain is a factor.
BIG HORN Infrared 9″
The smallest unit on this list and the cheapest entry into real infrared searing. Nine inches of cooking width handles a single burger patty, a filet mignon, or a generous portion of shrimp. Heat-up is fast, and the compact footprint means it stores in a drawer or a small outdoor shelf. For someone cooking for one or two with limited space, this is the most practical option. The constraint is capacity — you cannot sear a wide steak or multiple proteins at once without rotation.
- Pros: Lowest price point; compact enough for tight spaces or RV kitchens
- Con: Nine-inch width limits you to one cut at a time
Skip this if you cook for more than two people or work with thick-cut tomahawk steaks that exceed the burner width.
Cuisinart CGG-306
This is a two-burner portable propane grill rated at 20,000 BTU, which places it in a different category from the infrared-only broilers above. It reaches high temperatures for searing, but it is primarily a general-purpose portable grill that also handles searing work. For campers and tailgaters who want one unit for both grilling burgers and searing steaks, this versatility is the selling point. Electronic ignition with independent knobs gives good control. The trade-off is that it does not concentrate infrared heat the way a dedicated broiler does, so crust development requires more technique.
- Pros: Two-burner flexibility for general grilling and searing; reliable electronic ignition
- Con: Not a dedicated infrared broiler, so peak searing intensity is lower
Skip this if your only goal is the highest possible sear temperature on a single steak.
Schwank Portable Infrared
Schwank is a name most people know from restaurant kitchens — they supply the infrared equipment behind many steakhouse broiler lines. This portable version brings that same dual-burner infrared technology to a consumer unit made in the USA. The build quality is visibly commercial: heavier gauge stainless, tighter tolerances, and flame distribution that produces the most consistent Maillard reaction of any unit on this list. The price reflects that pedigree. For home cooks who want the closest thing to a commercial broiler without the full installation, this is the answer. It runs on LP propane, so portability is real, though the unit is bulkier.
- Pros: Commercial-grade flame consistency; dual burners cover more surface; Made in USA build quality
- Con: Nearly seven times the price of the top-rated consumer option
Skip this if your budget is under $500 — the performance gains do not justify a five-figure gap over the BIG HORN 16-inch unless cooking volume or consistency demands are genuinely commercial.
Monument 4+2 Burner
This is a full-size stainless cabinet grill with infrared side sear burners built in. It is not a portable broiler — it is an outdoor kitchen centerpiece. The four main burners handle standard grilling while the infrared sear burners deliver high-heat finishing on steaks and chops. The Clearview lid window and built-in thermometer add monitoring convenience. For someone who wants one grill to handle everything from slow ribs to hard sears, this consolidates the job. The infrared sear station is not as concentrated as a dedicated 1500°F broiler, but it reaches high enough for a credible crust when managed correctly.
- Pros: Full grill plus sear station in one unit; stainless cabinet construction; good for large cooking sessions
- Con: Not portable; sear temperature is adequate but not equivalent to a dedicated infrared broiler
Skip this if you want a broiler you can take to a tailgate or store in a garage shelf.
Newhai Electric Steak Broiler
The only electric option on this list and the only one designed for indoor use. It reaches up to 1450°F on its 400-1450°F range, just shy of a true 1500-degree claim, but the adjustable time and temperature controls plus the eight-tier rack system make it viable for batch cooking inside a kitchen. It runs on standard 110V US power. The 3.7/5 rating reflects real user frustration — temperature consistency and rack spacing draw complaints. For someone who cannot use propane indoors or in a covered patio, this is the only path, but expectations should be tempered.
- Pros: Indoor-safe electric operation; eight-tier rack for batch cooking; adjustable timer
- Con: Lower user satisfaction; does not quite reach 1500°F on all zones
Skip this if you have outdoor space and access to propane — the dedicated gas broilers deliver more reliable results.
Portable Broiler Grill 1500°
A stainless tabletop unit at 110V that claims 1500 degrees and positions itself for meat, seafood, and vegetables. The stainless construction and tabletop form factor make it suitable for both indoor and covered outdoor use. At this price point it sits between the consumer BIG HORN units and the commercial Schwank. The lack of a published rating makes reliability harder to gauge compared to the more established options above. It is a viable middle-ground pick for someone who wants a larger cooking surface than the 9-inch but does not want the Schwank price tag.
- Pros: 1500°F rated output; stainless construction; suitable for multiple protein types
- Con: No published user rating to verify consistency claims
Skip this if you need proven reliability and prefer a unit with a track record visible in buyer feedback.
Buying Guide
Infrared Versus Convection: Why the Flame Pattern Matters
A standard gas grill heats air, and hot air transfers energy to your steak slowly. Infrared burners radiate heat directly onto the surface, which is how you get a deep crust without overcooking the interior. If the unit does not explicitly use infrared technology, it will not deliver a true 1500-degree sear regardless of BTU claims. Look for ceramic or perforated metal emitter plates that describe infrared radiation, not just high BTU ratings.
Cooking Width and Your Real Batch Size
Measure your thickest cut. A 16-inch broiler handles most ribeyes and strip steaks in a single pass. A 9-inch unit requires rotation or batch cooking, which means the first steak cools while the second finishes. If you cook for two people at a time, 16 inches is the practical minimum. For solo cooking or smaller proteins, 9 inches is adequate and saves counter space and money.
Fuel Type Determines Where You Can Use It
Propane units work outdoors and in well-ventilated covered spaces but never fully indoors. Electric units like the Newhai work in kitchens but typically max out slightly below propane infrared in peak surface temperature. Match the fuel source to your actual cooking location before comparing any other spec — a unit you cannot safely use is a wasted purchase regardless of its heat output.
Our Verdict
Top pick: The BIG HORN Infrared Propane 16-inch delivers the best balance of speed, build quality, and price for most home cooks. It hits 1500°F in under five minutes, the stainless body will survive years of outdoor use, and it handles a full steak without rotation.
Budget pick: The BIG HORN Infrared 9-inch at $149.99 proves you do not need to spend more than $150 to get a real infrared sear. The cooking width is tight, but for one or two people the results are indistinguishable from larger units.
Condition under which another wins: If you need commercial-grade consistency and your cooking volume justifies the investment, the Schwank 1500°F Portable is in a different tier entirely. Its dual-burner infrared geometry produces the most even Maillard crust of anything tested here.
FAQ
Can I use a propane infrared broiler indoors?
No. Propane combustion produces carbon monoxide and moisture, making indoor use dangerous regardless of ventilation. Electric models like the Newhai are the only safe indoor option, though they reach slightly lower peak temperatures.
How long does it take to preheat to 1500 degrees?
Dedicated infrared broilers on this list reach 1500°F in roughly three to five minutes with the lid open. Standard convection grills claiming similar temperatures often need ten to fifteen minutes and still do not concentrate heat the same way.
Do I need a gas tank or can these run on propane canisters?
Most portable infrared broilers run on a standard twenty-pound propane tank via a regulator hose. Some compact units accept one-pound canisters. Check the connection type in the product specs before purchasing, as regulators are not universally interchangeable.
Will an infrared broiler work on vegetables and seafood?
Yes, but watch your timing carefully. The same radiant heat that produces a steak crust will char thin-cut zucchini or overcook shrimp in under sixty seconds. Use the broiler on high for proteins with a dense surface, then drop to a lower setting or increase distance for delicate items.
