Hardware Kit 463642316 is rated
3.2 out of
Rated 2 out of
New lid same Junk on the Inside!!I bought the same 2 burner grill two years ago and have had the same rusting issue that most other people are complaining about. I went to Lowe's yesterday and picked this grill up. I got home and after firing the grill up noticed that the thermometer did not work. Ironically this is also the first thing to stop on the last one I had. I also noticed this new model has the same burners and IR grates as the last one so I would expect them to rust out within 2 years also. The only difference between my old one and this new one is the lid and placement of the temp probes. Looks like Charbroil went the "Lipstick on a pig" route with this one. I took the temp probe failing as a sign and returned the grill this morning.
I don't want to leave without saying that my old grill cooked fantastic up until the burners rusted out and is the reason I gave it 2 stars instead of one. We used it almost every day during spring and summer. I just really feel like the grill cost too much considering it only lasted just shy of 2 years. Mine came with a cover and was never exposed directly to weather as our deck is covered. It's a shame, the grill cooks beautifully but just doesn't last.
Date published: 2016-07-01
Rated 5 out of
Five years and still going strong!!!!!!!Just thought I would add my two cents to the discussion on the Char Broil Tru Infra Red grill. Have had mine for five years and have had none of the rusting issues others have commented on. I do use coconut oil (better for our bods per many chefs) I have talked to and what I like is I don't get the taste of canola oil or some other cooking oil. I also know of many other owners who have had the same experiences as I have. They just love them.
Make sure you read the manual the little one that comes with grill the color front (not the owners manual) which has good information but not the cooking tips and explanation of what the grill is and the ways to prolong the life of grill by seasoning grates which allows the product of work better, inhibits rust and on the cooking grates meats etc. don't stick as easily. Think of the emitters and cooking grates as a cast iron skillet and you will be on track to taking care of them right. No dishwasher to clean any of the grates or emitters, just would allow rust prematurely and all the seasoning would for the most part go to waste.
The grill seers in the flavor as it cooks, caramelizing the skin and locking in the juices there by creating a product that is up to 50 percent juicier than a traditional grill, I would comfortably say with out a doubt 20% juicier. And the end product is what really counts here, yes the construction is not Weber, Lynx or Napoleon etc., but the price is way less. And it does an outstanding job, I think someone just has to understand how to get the most out of the grill. Of the grills that I have seen I would buy this one over any other for the GREAT end product that it produces. I have not done any slow and low grilling, but I would recommend lighting grill on high then immediately turning down the heat to as low as it can go as the grill is very efficient in keeping the heat, this way it won't take a long time for the temperature to come down.
I have some chef friends and they swear by this system. It is not the commercial systems they use but for the regular folks it is more than adequate.
This is Infra Red according to Char Broil. As Infra Red that is mentioned industry wide is a ceramic infra red burner which can reach temperatures any were form 1,000 to 2,400 degrees fahrenheit depending on model and manufacture. Most of us would scorch a steak at these temperatures, but they are used only to sear in the juices and then finish the grilling over the other areas, but those areas are prone to flare ups and uneven heat where as the Char Broil is even with out the uneven temperatures as long as the holes in the emitter plates are kept open and clean by brushing.
The newer Char Broil Infra Red units as of about 2 years ago are much better built and the emitters plates are way less hassle than the previous one. The new ones have the concave cooking grates go over the holes in the emitter plates which now have the holes for the heat and gases to come through AT THE TOP which is so much better than what it was were the holes were in the valleys versus on the top. Prior to the holes on the bottom the holes were maybe 3-5 across on a flat emitter which I had and the holes would clog requiring much brushing and sometimes having to use what looked like a dental pick to individually open up the holes to allow the heat/gases to come through, which is the main function to get the most out of the grill. Sometimes a air compressor would work, but this is all behind now with the newer model having the holes on the top of the ridges. Unfortunately you can't get the newer emitters and grilling surfaces for the older grill as Char Broil has changed the size of the grilling box so the newer improved parts won't fit and now you have to buy a new grill if you want the newer and improved grates. BOOOOO The newer emitters with holes on top and cooking grates fitting over them seems like it would be more difficult to clog holes as the excess material that collects in the valleys will burn/vaporize away and all that is needed is to scrape with provided scraper the burnt material and/or brush off.
Yes and a little more work to keep this great grill working to it's best but so worth it in my opinion. And if I didn't know of so many individuals and chefs who swear by this grill I wouldn't be saying this. For what you get at a very low price it has no competition. Yes Weber grill are built better, and maybe keep in the heat a bit better, but most likely a steak off of a $100-$200 grill and a Weber or any traditional grill for that matter I don't believe the difference is that noticeable due to the same technology being used. The Char Broil Tru Infrard Commercial series is a different technology and that is were the difference is.
What I like is the fact that I can walk away from the grill and do other things as the meat cooks to perfection without having to stand over the grill and constantly watch the grill to deal with any flare ups. I used to have to do this, now no more. And when I would get the flare ups on my old traditional confection grill I would have to use a water bottle to put out the flare up which of course is bad for the burners as it rusts them. Some would say keep the lid down, but I never found this to work, as air was still able to get in and feed the flames. And I did keep the inside very clean.
It does use less fuel, and reaches higher temps of about 650 degrees at the cooking surface, which is hot for any regular/affordable grill. Just adjust the time you cook at the high temperatures.
Back to flare up, I do get them but they don't effect the meat directly as the emitter plates block them, which is o.k. because this is most likely adding to the already high heat but not directly affecting what I am cooking.
The previous models over two years ago had the temperature gauges right above each temperature control knob, which I liked as it gave a better idea for some as to what the temperature was at the cooking surface (grilling grates). But now they are doing what all other manufactures do is put the temperature gauge at the top on the lid which tells us what the air temperature is, not the cooking temperature at the grill surface. And yes, the temperature gauges they used were not the best quality, but I don't really even use the gauges as I just cook on hi as it goes for everything and just adjust time of cook.
I also know a many users who have been getting 10 years out of the grill. Most Weber grills last 10-15 years with some up as high as 28 years. But my thinking is, do you really want a grill that lasts that long as maybe you want to see if there is some thing else out there.
Also I wouldn't get to hung up on BTU. As this grill because of technology is much hotter in real world terms than the BTU of what it is.
Also, remember that this is radiant heat versus all air. Some air of course, and difficult to put a number of the amount of air vs. radiant heat. I just think of a clothes dryer using all air which is used to dry our clothes which is what you get versus the Tru Infra Red grill.
So to wrap up, I think and have experienced as well as many others the most awesome end product from this grill and would buy it over any other grill costing two to twenty times and more than this grill. Sure you don't have the oooohhhhh woooo factor as you do with other grills, but in my opinion it is all about the end product.
So buy it and get used to it. Does take a little time. But once you do you will love it.
Oh, and one more item of interest. I have many die hard charcoal fanatics who have tried this grill and compare it to the charcoal end product but with much less mess etc. that goes along with charcoal. They wish they hadn't waited so long to invest in this type of technology from Char Broil.
Date published: 2016-09-13
Rated 1 out of
Rusty GrillWe used less than a year
Kept under covered porch
Igniter quit after one month
Drip pan rusted out
Drip can isn't sturdy and tips
Date published: 2016-08-13
Rated 1 out of
This grille does not lastThe exterior of this grille is stainless steel and will last forever as expected. However the internals barely lasted two years. I maintained the grille as directed, cleaning after every use and covering fully when not in use. However the internals completely rusted and deteriorated. The heat distribution was very uneven after one year. I wish I had invested the extra money and bought a Weber.