Napoleon Built-In 700 Series Dual Infrared Burner With Stainless Steel Cover
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Flavor Details
Flavor Details
The built-in infrared grill burner is an essential addition to any outdoor cooking setup, providing unmatched searing capabilities. The Infrared SIZZLE ZONE™ can be used to produce the perfect sear on meat or used to create sides and sauces while the main grill is in use. This 18-inch, dual burner, drop-in Infrared SIZZLE ZONE™ burner provides loads of space to sear succulent steaks to restaurant-quality perfection. Crafted from premium marine-grade stainless steel, this burner matches the quality of the 700 Series built-in grills, ensuring stylish longevity and ease of installation.
With virtually maintenance-free 7.5-mm cooking grids, you'll receive the iconic WAVE™ sear marks that are synonymous with meals cooked on a Napoleon grill. The built-in infrared grill burner features the JETFIRE™ instant ignition system which allows for easy one-handed ignition. The ergonomic control knobs not only provide a comfortable grip but also feature SafetyGlow technology, glowing a vibrant blue and changing to red when in use, ensuring safety while grilling.
This burner is specifically designed for searing, allowing you to cook high-quality steaks over intense temperatures that can reach up to 1800°F. The built-in infrared grill burner can be utilized to prepare sauces and side dishes simultaneously as the main BBQ grill cooks at lower temperatures, maximizing your outdoor cooking efficiency.
*The Electric Power Box N370-1091-SER is required for all Built-in 700 Series burners being used in an application without a Built-in 700 Series Built-in Grill in order to supply power for the control knobs.
Shipping & Returns
Shipping & Returns
Orders ship fast, usually the next business day, and everything is packed with care so it arrives ready to fire up. If your order shows up damaged or it's not what you ordered, just email orders@thekansascitybbqstore.com within 48 hours with a photo.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
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Get honest advice from a team that lives and breathes BBQ. We're here to answer your questions and help you choose the right product before you make a purchase.
FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.