TRU-Infrared technology? Sounds a little complicated, right? Well, it’s not. It is effective and easy to use.
There are three basic types of heat used in cooking- conduction (e.g., stove and side burners), convection (e.g., gas grills) and radiant (also known as infrared). As for infrared heat, it's been used in commercial environments and the restaurant industry for decades, but Char-Broil brings the power of TRU-Infrared technology to your home.
Unlike traditional gas grills that use convective heat (hot air) to cook food, Char-Broil’s TRU-Infrared™ grills limit the hot air that comes in contact with food. A patented emitter plate sits directly above the burner and radiates natural, infrared heat to cook food directly without drying. The system can sear at the highest temperature or cook slowly at the lowest of lows.
Convective heat destroys food’s moisture barrier, but infrared heat penetrates it without drying out food, which locks in natural juices and flavors.
So, what does this mean to you? It means that cooking outdoors will be easier than ever. There’s no risk of charring or drying out your grilled food because TRU-Infrared technology eliminates the source of the problem. You can cook just like the restaurant pros in the privacy of your own backyard.