Made In America
Made In America

St. Steel Outdoor Grills

Our Territory Includes:
All Of Iowa, Minnesota, Nebraska, North
Dakota
, South Dakota and Wisconsin

Powered by the Solaire Infrared Burner, this is not just another pretty stainless steel grill but truly the final word in outdoor cooking. Solaire's Infrared Burner gives you the extremely high heat required to quickly seal in natural juices for more tasty, flavorful food than can be achieved with a conventional, convection burner. How does it do this? Please read the topical segments below to learn how this powerful process works and compares to other outdoor cooking methods.

Grill Year-Round with Solaire

As a bonus, Solaire grills pre-heat in 3 minutes or less, and cook about twice as fast as a conventional grill. You'll be done eating before other grills have finished pre-heating. Solaire speed will make grilling an everyday occurrence rather than just a weekend or holiday event. Even the dead cold of winter has negligible effect on the speed of a Solaire infrared grill. GO AHEAD! Grill all winter long on your Solaire grill - it's so fast you'll barely notice the cold!

Solaire Infrared means predetermined results EVERYTIME with only a timer and a spatula!!

See our grill models:

Learn more about the advantages of infrared grilling:

Barbequing vs. Grilling

Solaire ceramic
infrared burners

The terms barbequing and grilling are often used synonymously when, in fact, they are polar opposite methods of achieving a similar result - cooking meat. Which is better? That depends upon the type of meat involved. Barbequing: Have you ever heard of grilled ribs, grilled pork or grilled brisket? No, but you have heard the terms barbequed ribs, barbequed pork and barbequed brisket. Barbequing is slow cooking, over low heat. Grilling: Have you ever heard of barbequed filet mignon or a barbequed New York Strip steak? Of course not, because steaks are always grilled. Grilling is an initial, intense searing, over extremely high heat, followed by a period of cooking at a lower temperature.

Barbequing requires a nice, low, even heat over a long period of time whereas grilling requires high heat (the hotter the better) for a short period of time.

Solaire infrared grills provide the best of both worlds. Barbequing, low and slow, is accomplished by adjusting the burner to a low setting and/or using indirect heat. Grilling is accomplished with the burner on the high setting, utilizing the incredibly intense heat of the infrared burner.

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How does an infrared gas burner work?

Infrared burners and traditional, convection burners cook food in a fundamentally different way. The heat energy of conventional, convection gas burners heats the air, while the radiant energy of infrared gas burners heats surfaces and heating surfaces is much more efficient than heating air. Have you ever noticed that sunlight always feels warm, even on a cold day? The suns rays are radiant infrared energy, heating the objects they touch rather than the air they pass through. An infrared grill burner works on the same principle - the radiant energy from the burner produces extremely intense heat that immediately sears the food, locking in moisture and flavor. Food is cooked directly by the burner, in its own juices, in about half the time of a traditional gas grill.

Traditional convection burners, used by the majority of outdoor grills, are of two types: cast iron and metal. Ceramic briquettes, lava rocks, or a vaporizer plate are located above the burner. The burner heats the air which heats the briquettes, which heats the air which heats the cooking grate which then, finally, heats and cooks the food. Whew! A lot of heat energy is lost and time wasted!

The benefits of infrared:

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Charcoal vs. Infrared - Grilling Art vs. Grilling Science.

"Charcoal flavor". You sure hear that term a lot and many people swear that charcoal is the best and only way to grill. We say - what a mess and what a waste of time! "Charcoal flavor" is created by the searing action of the intensely hot coals and infrared burners provide that same incredible, intense, searing heat. If heat = "charcoal flavor" and infrared = heat, then infrared = "charcoal flavor". Except for being the source of the heat, charcoal has nothing to do with "charcoal flavor".

No doubt about it - cooking with charcoal IS an art. You start with an empty burner box, some cold charcoal, some cold food and you have no idea what you're going to end up with - a masterpiece or a dud! The pre-heat time, the quality of the charcoal, wind and the outdoor temperature will all affect your results - and forget about using charcoal in the cold!

In contrast, grilling on a Solaire grill IS a science. No guesswork is involved. Results are predetermined and predictable no matter how cold or warm the outside temperature is. The pre-heat time is always the same, the cooking time is always the same and the results are always the same - great tasting food, grilled to perfection!

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Grilling: Convection Burners vs. Infrared Burners.

Convection burners, used by the majority of outdoor grills, are of two types: cast iron and metal. Ceramic briquettes, lava rocks, or a vaporizer plate are located above these burners. Heat transfers from the burner to the briquettes or metal tray, which transfers heat (after some loss) to the cooking grate and from the cooking grate (after some more heat loss) to the food. It's the hot cooking grate that actually cooks the food. This system works ok but has some drawbacks. First, a long pre-heat time of 15-20 minutes, because it takes time for the briquettes/metal tray to absorb the heat from the burner and then to pass along enough heat to the cooking grate to make it hot enough to sear a cold piece of meat. Second, heat is drawn away from the cooking grate when hit with a cold piece of meat. Time is required for the grate to regain its temperature, extending the cooking process. Third, winter cold noticeably increases pre-heat and cooking times on these types of grills.

Infrared burners are designed to overcome the inherent problems of convection grill burners. Infrared burners employ a ceramic surface with approx. 14,000 gas ports uniformly distributed over the entire, large burner surface, resulting in increased efficiency, substantially higher temperatures and more even heat distribution when compared to a convection burner that has a few hundred gas ports and areas of no flame. A pre-heat time of 3 minutes or less, is plenty of time to provide the all-important "hiss" as the meat hits the grate and begins to sear. The infrared burner itself actually does the cooking, not the grate, so there is no heat loss when cold meat hits the hot grate. Rapid searing prevents meat from drying out from long periods of low intensity cooking. Rapid searing is also THE key to grilling flavor as natural juices are sealed inside the meat. A significantly reduced pre-heat time and quicker cooking time means that you can be eating from a Solaire grill in less time than it takes just to pre-heat a conventional grill. Even in the dead cold of winter, the difference in pre-heat and cooking times on a Solaire grill is negligible. With Solaire high heat infrared cooking you will be eating faster and better.

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Flair-ups - good or bad?

Short duration flair-ups aren't necessarily a bad thing. But long, uncontrolled flair-ups should definitely be avoided. Solaire infrared burners minimize flair-ups. The 1650° intense heat of the burners instantly vaporizes drippings, turning them into flavor enhancing smoke and preventing them from ever accumulating on the burner surface. Some "grills" brag that they don't flair up and they don't - because they don't get hot enough to flair up. They are fine products for what they are but these Dutch ovens are just that - ovens, not grills. Great for baking a pie outdoors but do you really want a baked steak that takes forever to cook? You need Solaire heat to properly grill a steak.

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Can you cook at low temperatures with an infrared burner?

Of course you can. Just turn the heat down to achieve magnificent results on fish, chicken, vegetables or whatever your heart desires. It's all at your fingertips. A couple of cooking guidelines will give you an idea of cooking times on a Solaire infrared grill.

 ThicknessSear - side 1Sear - side 2Finish - side 1Finish - side 2
Filet Mignon
18 minutes to medium rare, including 3 min pre-heat time.
1-3/8" HI - 2-1/2 min. HI - 2-1/2 min. MED-LO - 5 min. MED-LO - 5 min.
Salmon Fillet
11 minutes including 3 min pre-heat time.
3/4" HI - 2 min. MED - 6 min on skin side.    
Zucchini
11 min. max. including 3 min pre-heat time.
1/4" HI - 1 min 50 sec. HI - 1 min 50 sec. Finish on warming rack for 3-4 min.  

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Convection burner left
Ceramic infrared burner right
Infrared rotisserie burner rear

The choice is yours:
Infrared, InfraVection™ or Convection.

27" and larger Solaire grills are all available in all infrared and convection burner combinations. For example, 42" grills have three burners and the grill can be ordered with (3) infrared, (2) infrared and (1) convection, (1) infrared and (2) convection or all (3) convection burners. Furthermore, should you come to favor one style over another and you've chosen the wrong burner combination, you're not out of luck. Infrared and convection burner kits, coupled with Solaire's unique design, allow for easy conversion from one burner type to the other. It's a simple matter to change the burner configuration and you have an entirely different grill - the way you want it! What could be better than that?

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