Specification
Product Details
- Amazon Sales Rank: #52830 in Lawn & Patio
- Size: 320 sq. in.
- Color: stainless steel
- Brand: Napoleon
- Model: PTSS215PI
- Number of items: 1
- Dimensions: 15.50" h x
24.00" w x
13.00" l,
.0 pounds
Features
- Total cooking area of up to 320-square inch
- All commercial stainless steel construction for longevity
- Stainless steel tube burner and sear plate for consistent heat and reduced flare ups
- Uses standard portable propane cylinders or operates with optional 4' hose to connect to a larger propane tank
- Fits with our assortment of mounts (Marine, RV, tailgate, wall, dock, etc)
Product Description
The Freestyle Portable Infrared Gas Grill is perfect for those who really know how to cook. The infrared grill reaches temperatures of 1800 degree F in a matter of seconds to seal the juices into your steak. Perfect for your boat, RV and tailgate.
Customer Reviews
Most helpful customer reviews
19 of 19 people found the following review helpful.
By p0rsch3
I have the slightly larger (25") drop-in Napoleon infrared grill, and let me tell you that "pro grade" infrared cooking is the hands down best for cooking steaks, chicken, fish, veggies to 5-star-restaurant perfection. This is the only type of grill that gives you actual dual zone cooking, since one side can be low and one on high for different uses. You can indeed cook fish, just use high for first sear and then low to medium heat depending on thickness / type of fish. I cook thick salmon steaks on mine all the time. slap a bit of olive oil on the fish, cook skin side down first for 2 minutes on medium/high heat, flip, pull skin off, 2 more minutes on medium, flip, finish up to your preferred done-ness 1-3 minutes more on medium/low.Pro-grade infrared grills give you that nice crisp outside that cannot be achieved with gas grills. they do not dry out the meat. don't waste your time looking at the "consumer grade" infrared units from weber / charbroil etc at home depot, lowes, sears, etc. - You'll be dissapointed. You need something like Napoleon / Bull / Lynx / Solaire - has to be commercial grade or you will not get high heat true IR cooking.If you are getting charred results with your IR grill, it is because you are leaving the meat / fish on one side too long or heat too high. there is a learning curve indeed as you un-train your gas flame cooking skills. we are used to the old gas-flame grill style of cooking where you only flip once. with infrared, you flip several times to get your results, and no loss of juices. on high heat, you will flip every 2-3 minutes tops until done. on medium heat, every 3-5 minutes until done. Or you can use a combo- for example, I cook rib eye or filet on high to start for 3 mins, then flip and do 2-3 minutes more (depending on thickness), then turn heat to medium-low, flip again for 2 mins, and repeat the flip every 2 mins until desired done-ness. we're talking 5 mins tops for medium rare and 7 mins for medium well on a typical 1" thick steak. experience using this type of grill will show you the right method, and once you get it, you will never ever ever ever ever (did I say ever?) go back to a regular gas flame grill.Use medium heat for dogs / brats / veggies with a 2 min flip time. I do asparagus, portabellas, squash etc all the time.One big note on using spice rubs with IR. They will almost always char. You must learn to cook without coatings other than plain old salt / pepper. you can add spice rubs at very end, but the IR will definitely char them off if you have spice rubs on the meat for the entire cooking time. However, this is not a bad thing because steaks / fish taste 2x as good cooked on an IR grill. Marinades are fine (I cook marinated kal-bi short ribs all the time, amazing!!!). Bbq sauce, forget it and save application of thick sauces until meat is done, except maybe for a light brush-on and a few quick flips towards the end to carmelize the sauce.
18 of 18 people found the following review helpful.
By Pseudogeek
Near perfection! Portable and HOT!!! Not for standing around, chewing the fat and chugging a frothy - no time. Short learning curve, but read the manual. With high preheat, 2 minutes per side for a 1" steak will cause a medium outcome. Rare needs 90 seconds for the first and 60 seconds for the second side to sear the outside and warm the center. Brats are trickier - boil first then grill on low. The cooking surface is not the largest, and the warming rack is adequate. However, the best steaks I have ever cooked have been done on this although some Webers and Falcons I have owned did pretty well. Do not even think of fish or other delicate meats or vegetables: they are way too sensitive for the intense heat. Great for pre-microwaved baked potatoes on the warming rack. Well made, all stainless except for the ceramic heating plate. A variety of mountings is available for boat rail, trailer hitch, or with built in folding legs. The optional extra connection for the 20# cylinder works well. Not for a large family - enough area for 2-4 steaks at a time or a dozen brats if careful. Not your average general purpose grill.UPDATE: Living in the great Northwest forced me to improvise. After some trial and error [3] I found that fish could be grilled in this by using an inverted stainless steel perforated vegetable tray [approx 11" x 15"]. The system is preheated, the fish steak is placed skin down on the vegetable tray [about 1" above the grill rack] the lid closed and burner turned to low. The skin chars, and cooking continues for a few minutes after removing. Consider an olive oil marinade to keep moist.
2 of 2 people found the following review helpful.
By Christopher R Lee
This was purchased as a "starter" grill, with the intent to eventually relegate this to tailgating purposes. I've now owned this for a little over 3 years, and have formed some opinions on this grill.Pros:Infrared heat makes for a killer sear - perfect for steaks, prawns, peppers, and anything else done best over high heatThe stainless steel body of the grill is of great quality, no signs of rust despite the high heat and frequent use.The grill is small enough to be really used as a portable grill. Some "portable" grills are more theoretically portable than realistically portableA simple adapter will allow you to use larger propane tanksCons:The area of the grill which gets the killer sear is quite small. If you are feeding more than a few people, you will probably be serving in stages rather than all at once.Foods which require lower and slower heat to cook are more challenging, as the area directly over the burner is quite hot even on the lowest setting. The area which is not directly over the burner is quite cool unless the burner is cranked up and the lid kept closed.Cleaning the interior of the grill is a messy proposition. Drippings which fall directly onto the burner are vaporized quickly. Everything else must be cleaned out manually. Care must be taken to avoid getting the burner wet, or it can shatter if there is still moisture in it when lit again.Think of this as a small searing grill only, and it's brilliant. It can do other things, but not easily.
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