- Award winning TRU Infrared cooking system that provides seared in flavor while keeping food moist, delivering juicy results every time.
- Three stainless steel burners yield 30,000 BTUs with an additional 10,000 BTU lidded side burner.
- 480 sq. in. of primary cooking area on porcelain-coated steel grates plus 180 sq. in. of secondary cooking on porcelain-coated swingaway warming rack.
- Large, painted metal side shelves offer lots of workspace.
- Stainless steel lid, handle, control panel, and fascia add style and durability to this model.
The Char-Broil TRU-Infrared Performance Grill is a 3-burner
propane infrared stainless steel grill with a side burner. It
features a patented infrared cooking system with 30,000 BTU
stainless steel main burners, 3 grate level temperature gauges
and a 10,000 BTU flush-lidded side burner. This grill features
660 square inch of total cooking area. Other features include a
stainless steel lid, handles, and side shelves. This heavy duty,
high end grill heats your food directly, locking in mouth
watering flavors and juices, with no hot or cold spots or
flare-ups. It's the right choice for perfect grilling every time
and also a great value.
Heating food directly, Char-Broil's award-winning TRU-Infrared
cooking system promises juicier food and fewer flare-ups -
without hot or cold spots. Unlike traditional and charcoal
grills that use convective heat (hot air) to cook food,
TRU-Infrared grills use natural, radiant heat to cook food
directly without drying it out. Traditional grilling works by
burning fuel (typically propane or charcoal) to produce heat
which is transferred to the air inside the firebox. In a process
called convection cooking, the continually heated air rises
upwards, circulating around the chamber as it transfers heat to
food, causing it to cook. However, this constant flow of hot air
can also dry food out, causing moisture to evaporate and carrying
it away as steam. Most things that we eat have a naturally high
moisture content - for example, meat is about 75% water - so the
indirect heating method of convection cooking can shrink and
shrivel even the juiciest burgers and veggies. TRU-Infrared
technology limits the hot air flow by directly cooking food using
radiant heat instead of convective heat. This works using a
special plate above the heating element that absorbs heat and
re-emits it in the form of infrared waves. Infrared (IR) waves
travel through air to directly heat food, cutting out the
intermediary step (using the air as a middle man) in convective
cooking. If this seems a bit confusing, think of the warm feel of
the sun on your skin or the "so hot you can fry an egg on it"
sidewalk on a summer day; when the air temperature is in the 80's
or the 90's (Fahrenheit), the pavement can reach temperatures up
to 50 degrees hotter than that! The sidewalk is much hotter than
the air because it's heated by infrared waves emitted from the
sun, which carry heat about 93 million miles until coming into
contact with the solid ground. Since IR waves do not transfer
heat until they hit a solid, they can travel through the air
without warming it and directly transfer energy (heat) to the
ground, or anything else they hit. Much like the sun, the radiant
surface in TRU-Infrared grills emits IR waves which travel
directly to your food without relying on hot, dry air, locking in
natural juices and flavors for moister, juicier results. The
infrared heat is evenly spread across the entire cooking surface,
so there are no "hot spots" or "cold spots" to avoid, as there
are on traditional grills. Plus, the radiant surface also shields
food from direct flame, preventing flare-ups for a much simpler
and safer grilling experience - TRU-Infrared technology is truly
the next step in the evolution of outdoor cooking!