Focused on developing innovative products at an affordable price for more than 65 years, Char-Broil has been a pioneer in outdoor cooking. 2012 marks the beginning of the next generation of grills and outdoor cookers with the launch of a new TRU-Infrared performance standard that delivers on average 30-50% juicier results than traditional gas grills. All Char-Broil TRU-Infrared grills generate a minimum of 65% infrared heat (some as high as 75%), which is evenly spread across the entire cooking surface to cook food - without drying - at temperatures that range from simmer to sear. The patented emitter and burner plate design on the grills limits the amount of hot air that comes in contact with the food, virtually eliminating flare-ups, producing very even heat (no hot or cold spots), while using less fuel than traditional gas grills.
What TRU-Infrared Means
A Char-Broil TRU-Infrared grill promises outdoor cooks much juicier food. These seven benefits of TRU-Infrared set the stage for a great grilling experience, every time.
How TRU-Infrared Works
The science behind TRU-Infrared tells a juicy story. Unlike traditional gas grills that use convective heat (hot air) to cook food, Char-Broil's TRU-Infrared grills limit the hot air flow and use natural, radiant heat to cook food directly without drying. While convective heat destroys food's moisture barrier, infrared heat penetrates it without drying, locking in natural juices and flavors.
Char-Broil TRU-Infrared Explained By Our Chief Engineer
Checkout The TRU-Infrared Products below...
To see a complete lineup of all of the TRU-Infrared products that Char-Broil has to offer, click here.