Publisher Description

Infrared grilling is the best way to make perfectly cooked, flavour-packed versions of your favourite barbecue standards without the billowing smoke, dangerous flare-ups, or piles of coal needed for traditional outdoor grills. Grilling with infrared technology takes a short learning curve, but is different from the classic method: Once you re comfortable setting up your outdoor grill, this book will walk through the best types of items to grill to best capture infrared technology, certain limitations to keep in mind, and clever ways to infuse the subtleties of smoking with little additional work.

Author Biography

Jenny Dorsey is a professional chef, author, and artist specializing in interdisciplinary storytelling fusing food with social good. She is the founder of Studio ATAO, an experimental culinary production studio, and runs her own culinary consulting business. She is the author of several books, including Mastering the Instant Pot, Healthy Cocktails, and Air Frying for Everyone, and her articles have been published in outlets such as Eater, Michelin Guide, VICE, and Narratively. Her full biography, food portfolio, and listing of written work can be seen at

Description for Sales People

Infrared grilling is a new way to grill food, without the smoke, dangerous fire, or piles of coal. Whether you're an avid griller or experimenting for the first time, master grilling with this guide. With tips on the best things to grill with infrared, limitations to keep in mind, and many delicious recipes. Dorsey is a pro chef with years of experience whose articles have been published in Michelin Guide, Vice, and others.

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