No smoke, no flame just uses infrared heat. Infrared rays must first penetrate an object before they cause heat so less apparent heat to you and faster cooking than conventional cooking methods. Barbecued food under infrared lights is more succulent with more natural flavor in meat.
Note: the four 250 watt infrared lamps are industrial types with a hard glass face to resist shattering that will not crack or explode if grease or water spatters on the bulbs.
Not shown is 1/2 inch square pipe frame about 18 inches square assembled to hold aluminum drip pan or cookie sheet to reflect heat back into the food at bottom and the 3/8 inch rod to hold impaled meat above drip pan so a crank can rotate meat under the four lamps mounted above to extended 1/2 inch pipes with 4 photoflood springtype lamp sockets to shine on and cook the meat as it turns.
