Napoleon P500RSIBNK-3 Prestige 500 RSIB Natural Gas Grill, Black

I love the grill; the side infrared is great for steaks. I sear steaks and pork chops for a couple of minutes then finish on the main grill. I have rediscovered rotisserie cooking after 40 years with the back infrared burner. I did a small prime rib roast about 6 pounds it was amassing, so good I tried a pork roast on two different occasions one 9 pounds and other 6 pounds with outstanding results.

I replaced a name brand 3 burner grill and my new Napoleon Prestige has exceeded my expectations. I do alot of indirect roasting. I used to turn the middle burner off and the temp would always climb so I was continuously adjusting the gas knobs. With my new Napoleon, it holds at a much more steady temp. If I turn the two outside burners on Hi it hits 350 initially and slowly climbs (maybe 10-20 degrees?) over a chicken roast. That is set and forget for me. On my old BBQ I couldn't get below 280 with 2 burners on low and it would climb in temp. This isn't useful to me for a low and slow cook. On my new Napoleon two outside burners hits 225 and climbs slowly. That is perfect for me. I'm talking reverse searing nice thick steaks, not a 12 hour brisket, I use my smoker for that. Chicken has always been a challenge for me - getting golden skin, crispy (not rubbery or like leather) and juicy. It is actually a challenging cook. Initially I was concerned when my indirect temps topped out at 350, I like to do chicken at higher temps. That is when I discovered rotisserie cooking. I have never owned one and had no idea what they could do. I have always cooked my ckicken in pieces roasted on the indirect part of the grill and one of the reasons I wanted a 4 burner was for more room to cook chicken. To get hotter, the solution was to put it on the rotiserrie. With the rear Inra Red burner and the two side burners you can get the bird as hot as you want. Turns out the rotation of the rotisserie helps with crispy skin AND to boot it all off, I can fit 2 birds on there. Who knew? And the Sear Station is something I have always wanted. I like to sear my steaks and I currently have the option of charcoal or fry pan on an outdoor stove (with oil and butter). I'm not going to say the Sear Station sears better than charcoal or a fry pan, but it sure is more convenient and it works extremely well (just no kiss of fire or a butter bath taste). I will move my BBQ closer to the back door once deck season is over and I will use it all winter for searing, it is that easy and convenient (I'm not a big fan of fry pan, oil and butter sear indoors). I have used the Sear Station for things I didn't expect like searing a smokie (much faster). You can put a pan or a pot on it if you don't have an outdoor stove. 5 stars for me.