A friend is touting infrared-radiant heat-grills as the latest and greatest way to grill. He sites the high radiant heat and hence rapid cooking time as a feature.
I am not in the market for one-they are expensive- but would like to hear from those with experience as to what they see as the benefits and drawbacks to these outdoor (indoor?) grills. Most importantly-how does food taste coming off these contraptions compared with wood/charcoal grills? I am especially interested in how they would compare with the ceramic-Komodo type grills for long, slow indirect heat q'ing. Thanks