This is my second CharBroil infrared grill and I like it very much. My previous grill was a different technology and I'm encouraged that CharBroil appears to have improved the heat transfer system. Time will tell; my earlier model's striking system was replaced twice; once under warranty and once a bit later by me. Other than that, the system was working when I replaced it with this one. Love the high temperature on steaks; love the control when cooking chicken or veggies.
I have only used it a couple times, but I had a 4 burner infrared char broil grill and loved it, but cooking for two. I decided to go smaller. the nobs are the opposite from the other grill is taking me a bit to adjust. Just got the grill cover and fits really nice and love the new nylon brush.
Just received it and assembled it last night. Everything was packaged for easy assembly and all that was needed was a couple of screwdrivers. Too early to evaluate cooking.
It is an excellent Grill but it will not last as long as it should. The wheels are too small and they get stuck everywhere because of the clearance between the skirt and the wheels. Also where the sidewalls meet the bottom /floor piece rusts quickly. These parts should be better quality so that the grilll can last much longer. Two years in and keeping it in a screened enclosure, rust is developing where the walls meet the floor / skirt / tank holder. Other than that the grill Cooks great! So, I'll be replacing parts which add to the cost, bringing other brands into consideration.
We had to replace my original Infra Red because the pan rusted out out. I went to the new smaller unit because it is just my wife and I. Not happy with this grill at all. Does not have a pan over the burners to create "Infra-Red" heat. The grill surface itself is supposed to do this now, just like every other grill on the market. Temp at the grill surface is way too high, even on the lowest setting. It does not take long for the porcelain on the grill surface to burn/rust away. Too small to do any indirect cooking. Food sticks to the grill surface....especially fish and chicken. One person wrote it is because the meat has not caramelized, sounds like a company line to me, some foods you do not want cooked that high.
No, I would not recommend this to a friend.
Response from CharbroilBy Dustin, SME, July 20, 2017
We value you as a Char-Broil customer and want you to enjoy using your grill. This Signature TRU-Infrared Grill uses infrared emitter trays instead of a trough, like our RED and Gourmet grills. To offset cook we recommend only using one burner. Have the cooking grates and emitters been seasoned? Seasoning with canola oil will help to keep food from sticking and prolong the lifetime of the parts. Give us a call at 1-800-241-7548 and we will be able to best assist.