Converting TruInfrared gas grill to conventional

[beowulf]

We have a conventional gas grill (flame and grates) down by the pool, and a smaller Truinfrared grill near the house. Infrared grills are supposed to provide greater heat and grill food faster (heating metal which heats the food, rather than heating air which cooks the food). I have found from day one it is just the opposite - it takes a lot longer to cook on the Infrared grill. I have cleaned the metal "emitters" (BTW - a PITA to clean and needed frequently) and cleaned the gas pipe orifices, and replaced the thermometers (they went bad quickly) but my experience, and others, who have used the grill have the same experience - so: Can I convert the infrared to conventional? Or am I just wrong about the grill and need to do something different? About ready to toss it.

 

[jaxs]

I have no experience with that same grill and only owned one grill which worked same as conventional with an optional infrared burner in lid that mfgr recommended for searing. Worked ok but I preferred using a griddle on 2 burner camp stove to sear then cook on grated grill. If your grill has only infrared burners I think cost of parts to convert might be equal to a replacement grill.
It has been over 10 years since I stopped using a gas grill and started using charcoal or wood exclusively when wife didn't sear in cast iron pan then finish in oven. Over past two years we have been making a third transition. We buy several when prime cuts go on sale. I smoke half what we bought in the offset then vac seal and freeze along with the raw ones. We defrost smoked ones on short notice. The raw steaks from freezer are Sous Vide when we plan hours ahead and others alternate between stovetop/oven and charcoal/wood as time allows. Sous Vide=fav,pan and charcoal=toss up for wife and I,wood/charcoal for guests because thats what they expect. I haven't been pleased with frozen prime rib or Sous Vide steak but can't get it out of my head.