The Science Behind Char-Broil TRU-Infrared™

In 1948 when Char-Broil entered the arena of outdoor cooking, all barbecuing was done over a charcoal fire, a type of fire that when fully developed to a bed of red hot coals, emits around 70% infrared heat. By the 1970s, Char-Broil and other companies had developed gas barbecues which brought a much desired convenience, control and cleanliness to outdoor cooking, creating an easier and more enjoyable barbecuing experience. Backyard chefs craved the juicy barbecue flavor created by charcoal fires, however, so Char-Broil set on a course to design the ultimate barbecue that would combine the juicy flavor of charcoal (created by infrared heat) with the convenience and ease of cooking with gas.

Over the course of more than six years of research and development, Char-Broil  developed an intimate knowledge of the advantages associated with infrared cooking and, in 2011, introduced a patented performance standard for gas barbecues – TRU-Infrared™ – that is unmatched in the industry.  Char-Broil’s new TRU-Infrared barbecues actually return to the high-radiant model of charcoal with each of them producing  over 65% of their heat by radiation (ie, infrared heat) and each possessing a unique construction that prevents flare-ups while maintaining the speed and versatility of gas fuel.

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How TRU-Infrared Works 

The Char-Broil TRU-Infrared™ system uses less fuel than other barbecues, cooks faster, and delivers up to 50% juicier food than other gas barbecues. Airflow is strictly limited in TRU-Infrared barbecues which virtually eliminates flare-ups and produces very even heat – no hot or cold spots – at temperatures that range from slow roast to sear. The powerful system is extremely efficient, using a third less fuel than traditional gas barbecues, and making it easy to cook outdoors in the coldest winter climates.

The Results

A 2011 controlled study conducted by an independent laboratory in the United States compared the cooking performance of Char-Broil TRU-Infrared barbecues to that of traditional gas barbecues.  The study showed:

  • cooking times for Char-Broil’s TRU-Infrared systems were less than half that of convective barbecues, making the TRU-Infrared barbecues more efficient.
  • Char-Broil TRU-Infrared barbecues cook more evenly across the entire grilling surface than traditional gas barbecues.
  • food retains more moisture with TRU-Infrared which means juicier, more flavorful meals.

The conclusion:   Char-Broil TRU-Infrared™ barbecues are better performing, more efficient barbecues.