It's not the same flavor smoke from an actual smoker. Good clean smoke is very minimal with a slightly blue tint to it. I have the first gen tru-infarred grill (2 burner) that uses a 1 piece large dish shaped piece of steel separating the burners from the grates. With lean meat I cook it at high temps and get a good sear etc... with burgers I have to sear it on a high temp, then quickly drop it to a low setting. If I don't I will get flash fires. I'm not a fan of the new separators with all the holes. After a couple cooks with mine I scrape all the gunk off and it's ready to go. Bad side with my grill is the lid is painted on the inside, the paint is bubbling.
Absolutely agree...The point of such grills is to replace conventional charcoal grills, to be able to control the temperature, to save time for igniting wood/coal, and even for cleaning it. But not in order to get rid of that smoke... It is precisely for the effect (smell and taste) as when frying over a fire that these plates under the grill are made, also called aroma plates/flavorizers... precisely so that the juice dripping onto these plates will burn and gave off that smoke. This is exactly what many people want to get and are afraid of NOT getting that taste and smell. If you don't need smoke, then you just don't need a grill
You have your emitter plates installed incorrectly the peak where the holes are need to be under the grate not to the side of it. It transfers the heat to the grill grate for proper sear of the meat. You are using it incorrectly
Char-broil grill imitates charcoal grills what work with exactly the same amount of smokiness. So it's not a bug, it's a feature. The main feature. Love it or remove the infrared plates converting it to the boring ordinary gas grill.
These are great grills to pick up for $50 from frustrated owners like this. Heat it to max temp to burn crud off, let cool, clean lower grate with a wire brush. Clean enameled grate with a stainless scour pad in a sink of hot water and soap. You never oil the lower grate, and I wipe a little Crisco on the top grates to keep things from sticking. These perform excellent in exchange for you cleaning between every few cooks. They are a little smoky when brand new and youre getting a patina on the lower grates. Just have to show it who the grillmaster is and it abides.
Was this intended as parody? A big benefit of the infrared grills is they are Smokey. Smoke = FLAVOR ! How did those burgers taste? I bet they were a lot juicy and flavorful than if they had been done on a regular BBQ
Infrared grilling is amazing and takes it to a whole new level. I’ve mastered it. I could never go back to a traditional grilling. You have not mastered the art my man.
Take out the infrared panels. Cook just on the grates, if they will sit/fit where the panels are. If so, should convert right into a standard gas grill.
I couldn't agree more. I just used mine for the first time about an hour ago and I couldn't believe the smoke. I had to duck under the roll of smoke every time I opened the lid. I could barely see the food I was cooking, my eyes are still burning and I'm coated in burning grease smell. The grill is horrible.
I just bought mine 4 months ago and it's going on the side of the road for one of my scavenging neighbors to adopt. I'll spend another $500 to get a not-sh!tty grill. I HATE this thing.
Thanks for the video!!! I purchased just a USD 30 replacement tru infrared griddle to try at my old normal grill, and I feel the same about the smoke, another drawback was the heat, I felt it takes twice the time to heat the griddle, and the food takes twice to cook too.
I cook at 300-450, so the dials are at 6 o’clock for 300 degrees and 8 o’clock for 450. A comfortable range, nice grill marks and cooked through. The emitter plates should have the holes covered so they don’t clog with oils. Reposition the porcelain grates according to the instructions. The center grate looks correct. The two sides appear off. You’re set at 10 o’clock, the temp is high so the outside of the food will be overdone and the inside quite rare. Those high temps will burn all the oils and seasonings off, most things will stick and your food torn to pieces. But if you want better cooks and less smoke it takes a bit of patience, you want some oils on the grates so to preheat you want to use low temps. Preheat at 6 o’clock on the dials, the grates are very easily wiped down afterwards and the grill will look and cook like new. Remove all the stickers as soon as possible. Fish, Chicken, Steaks and Burgers are really nicely done, no smoke, easy clean up. This is very different from my previous grill, where you just cranked it up and avoided the fire. This is a little slower, but honestly much better results. Especially concerning overcooked meats. The standard grill would ruin my food, where this one does restaurant quality cooks. Best wishes. -Tampa area.
In case anyone is here for a reference on maybe buying one of these... First off this thing can't be seasoned correctly. Those grates are coated cast iron. The sticker on the hood should not be that nice if the grill has been smoked off properly. The taste is probably the residual from the manufacturing process (oils, dust, etc.) Secondly, the grate on the right isn't seated properly. You should not be able to see the holes on the emitter plate. This causes the air flow to be all jacked up. I just replaced my unit after 7 years of faithful service. I immediately went with the new version (same ir plates and grates). I'll never go back unless they stop making these.
Research what you buy before you buy it If you know anything about grills you'd know it infrared grill's design to vaporize the meat juice And a lot of people like the flavor of the vaporized meat in the meat I know I do Next time research what you buy!!
Buy leaner meat, turn the heat down. Close the cover, sit back away from the machine. You can time when to check the done point. I’ve got it down to where I don’t have to constantly open to check. Not a big deal.
I have had my commercial charbroil grill for years and it's one of the best grills i have ever had ( except Ducane grill years ago ) this grill heats up fast and sure you have smoke ( duh ) why not try a higher grade ground beef if your worried about smoke .
Same here had mine for over 10 years. I run it on high for all cooking . Steaks flip every 2 minutes and done in 8 let them rest and perfectly done MR steaks. Hamburger I use lean and same cooking time perfect every time. I did get new grates and they are cast iron with newer inferred deflector. (Lowes sell replacement grates) They are better than the first ones. Open holes right under cast iron grates. Love it I would never go back to the other type of grills
I have the bigger version of that piece of crap. Smokes up my whole lanai. Removing the grates underneath makes it behave like a normal grill with no smoke
I agree with u. It's not a good smoke flavor. It's more like a chemical flavor. I think we are old enough to know what we like in a grill. It has nothing to do with us using it right.
Geez. A griller you're not. The objective of grilling is the smoke which flavors the meat. The good flavor for the meat plus the fact that the grill is more fuel efficient are reasons to use the grill.
I love mine! Makes the best tasting steaks I've ever had off a grill. I will only buy true infrared grills from now on. Also, there are no flare-ups. Instead of flare-ups there's smoke.
Use it properly and that won’t happen. You can see the holes in the stainless parts. Your grates are supposed to be covering the holes. You should probably relocate to Disney and leave the grilling to professionals 😂
Yeah the ominous background music... That's why I never looked at your channel to see any other videos to decide if I wanted to subscribe or not. Good luck and maybe not be so dramatic.
Hi. I am planning to buy a new "Char-broil Performance PRO S 2 burnners TRU‑Infrared" I rarely grill about 20 times a year. Some say that smoke is acceptable others that it is not and I don't know anymore. Please advice
Hello what did you bought finally? What Washington your experience?am taking decision if buying infrared grill or not, i would like some experienced advises..thanx
Just got one last week,cleaned it,seasoned it,smoked up the whole neighborhood! $700 down the f***king drain! These grills suck! Stick to all black grates!
I am on my second one and these are bad ass! Most people do not read up on how to use these and do all the wrong things hence the dislike of these! Go back to the stove LOL!
well sorry you just have no idea how that grill is designed to work. unfortunatelly, you pull others into your unknowing and ignorance. Seriously, you should take that video off.
Sorry man, you are probably the most novice person I have ever seen on a gas grill. When you cook 80/20 ground beef, you are going to get a ton of fat render. Even on an open burner gas grill, there are flareups and a ton of smoke. Dark meat chicken is the same way. Before you go bashing a product, get a little more knowledge on what you are doing and on what product your are critiquing. Not trying to be critical my friend but, If you were cooking those burgers on an open flame grill, you would be fighting flareups and smoke.
I love the smoky grill flavor. Isn't that the point? If you don't like it, you can always make burgers and steaks in a fry pan on your stove.
It's not the same flavor smoke from an actual smoker. Good clean smoke is very minimal with a slightly blue tint to it. I have the first gen tru-infarred grill (2 burner) that uses a 1 piece large dish shaped piece of steel separating the burners from the grates. With lean meat I cook it at high temps and get a good sear etc... with burgers I have to sear it on a high temp, then quickly drop it to a low setting. If I don't I will get flash fires.
I'm not a fan of the new separators with all the holes. After a couple cooks with mine I scrape all the gunk off and it's ready to go.
Bad side with my grill is the lid is painted on the inside, the paint is bubbling.
Absolutely agree...The point of such grills is to replace conventional charcoal grills, to be able to control the temperature, to save time for igniting wood/coal, and even for cleaning it. But not in order to get rid of that smoke... It is precisely for the effect (smell and taste) as when frying over a fire that these plates under the grill are made, also called aroma plates/flavorizers... precisely so that the juice dripping onto these plates will burn and gave off that smoke. This is exactly what many people want to get and are afraid of NOT getting that taste and smell. If you don't need smoke, then you just don't need a grill
You have your emitter plates installed incorrectly the peak where the holes are need to be under the grate not to the side of it. It transfers the heat to the grill grate for proper sear of the meat. You are using it incorrectly
Char-broil grill imitates charcoal grills what work with exactly the same amount of smokiness.
So it's not a bug, it's a feature. The main feature.
Love it or remove the infrared plates converting it to the boring ordinary gas grill.
Exactly
THE MEAT TASTES LIKE SMOKE? THAT'S THE WHOLE POINT OF GRILLING MEAT ON A GRILL.
These are great grills to pick up for $50 from frustrated owners like this. Heat it to max temp to burn crud off, let cool, clean lower grate with a wire brush. Clean enameled grate with a stainless scour pad in a sink of hot water and soap. You never oil the lower grate, and I wipe a little Crisco on the top grates to keep things from sticking. These perform excellent in exchange for you cleaning between every few cooks. They are a little smoky when brand new and youre getting a patina on the lower grates. Just have to show it who the grillmaster is and it abides.
Was this intended as parody? A big benefit of the infrared grills is they are Smokey. Smoke = FLAVOR ! How did those burgers taste? I bet they were a lot juicy and flavorful than if they had been done on a regular BBQ
The smoke might have tasted good if I used wood chips but without it, it just tasted like crap
@@relocatingtodisney9044nah
Infrared grilling is amazing and takes it to a whole new level. I’ve mastered it. I could never go back to a traditional grilling. You have not mastered the art my man.
I get the same smoky crappy flavor on my infared. What's the trick?
Because it's freaking JUNK.
Take out the infrared panels. Cook just on the grates, if they will sit/fit where the panels are. If so, should convert right into a standard gas grill.
No it does not. From the start, it is a JUNK design.
@@maxartusy6378 Yes it is.
I love the horror film music 😂
I thought the house was going to catch on fire along with the camera man.
You could always let your husband cook for you.
😂😂😂
I couldn't agree more. I just used mine for the first time about an hour ago and I couldn't believe the smoke. I had to duck under the roll of smoke every time I opened the lid. I could barely see the food I was cooking, my eyes are still burning and I'm coated in burning grease smell. The grill is horrible.
I just bought mine 4 months ago and it's going on the side of the road for one of my scavenging neighbors to adopt. I'll spend another $500 to get a not-sh!tty grill. I HATE this thing.
you do not need to cook on high goober. This is how you make smoky hockey pucks.
Thanks for the video!!! I purchased just a USD 30 replacement tru infrared griddle to try at my old normal grill, and I feel the same about the smoke, another drawback was the heat, I felt it takes twice the time to heat the griddle, and the food takes twice to cook too.
I cook at 300-450, so the dials are at 6 o’clock for 300 degrees and 8 o’clock for 450. A comfortable range, nice grill marks and cooked through.
The emitter plates should have the holes covered so they don’t clog with oils. Reposition the porcelain grates according to the instructions. The center grate looks correct. The two sides appear off.
You’re set at 10 o’clock, the temp is high so the outside of the food will be overdone and the inside quite rare. Those high temps will burn all the oils and seasonings off, most things will stick and your food torn to pieces.
But if you want better cooks and less smoke it takes a bit of patience, you want some oils on the grates so to preheat you want to use low temps. Preheat at 6 o’clock on the dials, the grates are very easily wiped down afterwards and the grill will look and cook like new.
Remove all the stickers as soon as possible. Fish, Chicken, Steaks and Burgers are really nicely done, no smoke, easy clean up.
This is very different from my previous grill, where you just cranked it up and avoided the fire. This is a little slower, but honestly much better results. Especially concerning overcooked meats. The standard grill would ruin my food, where this one does restaurant quality cooks.
Best wishes. -Tampa area.
You gotta season the grill man, the fact thay sticker is still there tells me you didn’t.
Is this a joke?
In case anyone is here for a reference on maybe buying one of these... First off this thing can't be seasoned correctly. Those grates are coated cast iron. The sticker on the hood should not be that nice if the grill has been smoked off properly. The taste is probably the residual from the manufacturing process (oils, dust, etc.)
Secondly, the grate on the right isn't seated properly. You should not be able to see the holes on the emitter plate. This causes the air flow to be all jacked up.
I just replaced my unit after 7 years of faithful service. I immediately went with the new version (same ir plates and grates). I'll never go back unless they stop making these.
You have to keep it clean. I’ve had mine for about 4 years and love it.
Research what you buy before you buy it If you know anything about grills you'd know it infrared grill's design to vaporize the meat juice And a lot of people like the flavor of the vaporized meat in the meat I know I do Next time research what you buy!!
It was a Christmas present :-(
@@relocatingtodisney9044 Better than a lump of coal in your stocking.
It is pure JUNK. Not usable. I have rebuilt mine twice. It is unfixable.
This was helpful. I'm used to a simple grill.
what happens if you take of the grates and let grease drop on burners?
Buy leaner meat, turn the heat down. Close the cover, sit back away from the machine. You can time when to check the done point. I’ve got it down to where I don’t have to constantly open to check. Not a big deal.
exactly
OR, buy a non IR, grill.
I’ve had mine for 4 years. Doesn’t smoke like that. Learn how to use it or go get you something else that’s on your level of incompetence.
This is a underrated statement
I have had my commercial charbroil grill for years and it's one of the best grills i have ever had ( except Ducane grill years ago ) this grill heats up fast and sure you have smoke ( duh ) why not try a higher grade ground beef if your worried about smoke .
Same here had mine for over 10 years.
I run it on high for all cooking .
Steaks flip every 2 minutes and done in 8 let them rest and perfectly done MR steaks.
Hamburger I use lean and same cooking time perfect every time.
I did get new grates and they are cast iron with newer inferred deflector.
(Lowes sell replacement grates)
They are better than the first ones.
Open holes right under cast iron grates.
Love it I would never go back to the other type of grills
Its designed to not flare up.
I have the bigger version of that piece of crap. Smokes up my whole lanai. Removing the grates underneath makes it behave like a normal grill with no smoke
Update: Charbroil came through for me and replaced it. I converted the infrared into a griddle.
Will not heat evenly that way. Hot spots destroy food in proximity. JUNK PRODUCT by shade tree grillers.
That’s the way these grills cook it gives it more flavor. Try using leaner meat or less fat. Does it smoke bad with chicken?
My Dude: smoke=flavor for %99.99 of the population.
I don't have that smoke 'Problem' on my char-broil. Seems to be too hot for the burgers
The IR concept is junk Physics. DOES NOT WORK EVER.
I would like to return my grill also could you tell the steps you went through...thank you
I agree with u. It's not a good smoke flavor. It's more like a chemical flavor. I think we are old enough to know what we like in a grill. It has nothing to do with us using it right.
I couldn't agree more. If I wanted to smoke my food I'd use a smoker and not a $500 grill. I hate mine with a passion.
As a follow-up, Charbroil came through for me and replaced that grill. The infrared grill has now been converted into a griddle.
Geez. A griller you're not. The objective of grilling is the smoke which flavors the meat. The good flavor for the meat plus the fact that the grill is more fuel efficient are reasons to use the grill.
Hamburger grease smoke is not good flavor
Brah are you cooking on high ??
did u follow the instructions on seasoning the IR pieces? i dont have this issue
If You cover the holes on infrared plates with grill You won’t have these problems
I was looking for this exact comment. Ya, I was like, umm.. you shouldn't be able to see the holes from that camera angle. Lol..
@@dewwick111 Sorry, I have the same problem with my grill and the grates are placed directly over the holes on the infrared plates.
I love mine! Makes the best tasting steaks I've ever had off a grill. I will only buy true infrared grills from now on. Also, there are no flare-ups. Instead of flare-ups there's smoke.
Use it properly and that won’t happen. You can see the holes in the stainless parts. Your grates are supposed to be covering the holes. You should probably relocate to Disney and leave the grilling to professionals 😂
the meat tastes smokey? the fuk? thats the purpose of grilling
Yeah the ominous background music... That's why I never looked at your channel to see any other videos to decide if I wanted to subscribe or not. Good luck and maybe not be so dramatic.
Hi.
I am planning to buy a new "Char-broil Performance PRO S 2 burnners TRU‑Infrared"
I rarely grill about 20 times a year.
Some say that smoke is acceptable others that it is not and I don't know anymore. Please advice
Hello what did you bought finally? What Washington your experience?am taking decision if buying infrared grill or not, i would like some experienced advises..thanx
"The meat tastes smokey...." um yeah... and?
I purchased one from Lowes as well. I am having the same issue and the food tastes like smoke!! This is a horrible grill !!!
Grills are suppose to smoke. Try you cooking guide
Flavor is in the smoke
If you don't like the smoke quit buying that cheap hamburger.
Just got one last week,cleaned it,seasoned it,smoked up the whole neighborhood! $700 down the f***king drain! These grills suck! Stick to all black grates!
I get what he is saying it doesn’t taste like smoke it’s more so a propane taste that’s a little odd
Mine is rubbish I can't cook anything without the nabours asking me to turning it off smoking them out.
Move or have neighbors to move
I bet that smells amazing
Line up the grates so they cover the holes.
So what you say is that this grill is horribly good? It gives the meat flaaaaavor without msg???? Are you allergic to flavor nephew?
Just plain smoke is a horrible flavor. Maybe adding wood chips would help, but just plain hamburger grease smoke is terrible.
Definetly a joke…I’ve had mine on high several times 700 degrees…you don’t cook burgers on HIGH, but funny spoof video…(still got stickers on grill)
I am on my second one and these are bad ass! Most people do not read up on how to use these and do all the wrong things hence the dislike of these! Go back to the stove LOL!
Exactly same issue with mine
The cause is your fatty burger.
Home Depot grills for ya.
As the grill is new itself
FROZEN BURGERS CREATE SMOKE
There is no self cleaning grill have some sense
should have gotten the blaze
You did something was wrong. Infrared is a learning curve and you fell off or
Hey I'll take one of those burgers 😂
I can’t tell if he’s being serious complaining or just joking lmao. Those burgers will be amazing.
Just sell all your grills and stop grilling.
Could be cheap meat
Weber all the way
Haha Cheap meat will do that
Horribly delicious 😮
🤣😂😅😆😄😃😀🤣😂 Cry Baby
Can’t help it… the smoke is in my eyes
well sorry you just have no idea how that grill is designed to work. unfortunatelly, you pull others into your unknowing and ignorance. Seriously, you should take that video off.
HAHA
Sorry man, you are probably the most novice person I have ever seen on a gas grill. When you cook 80/20 ground beef, you are going to get a ton of fat render. Even on an open burner gas grill, there are flareups and a ton of smoke. Dark meat chicken is the same way. Before you go bashing a product, get a little more knowledge on what you are doing and on what product your are critiquing. Not trying to be critical my friend but, If you were cooking those burgers on an open flame grill, you would be fighting flareups and smoke.
The company gave me a new regular grill and I don’t have this problem cooking the same kind of meat on the new grill.
Exactly same issue with mine