I purchased the char-broil three burner advantage grill on sale, about $80. I ordered the TRU- Infrared grates and emitter plates for the commercial model and use them on my grill. Works great and a bargain.
Love my Grill...but when i cranked up the heat to clean it, the black paint near the edges flaked tremendously. I scraped and repainted with Hi Heat paint and it worked. No more flakes. Why not CharBroil???
Charles, thank you for reaching out. We want you to enjoy using your Char-Broil grill, especially when it's time to clean it. Please follow this link (ow.ly/SktNu) so we can help.
My emitters' holes are at the bottom of the valley instead of the top. And there is no "this side up" it just says "patent pending." I'd have to turn them upside down, with the "patent pending" facing down, in order to have the holes in the emitter at the top of the peak. Mine is the 2-burner Commercial Series. I don't understand why mine are different from this video.
Older Tru infrared had the holes in the bottom like my patio 2 burner and x200grill2go and have no grates But newer models were revised to have holes are at the top and have grates.
They sure make it look easy. I'm here to tell you that in reality, IT SUCKS!!! We've had a Charbroil Commercial Infrared grill for 3 years, and it's the hardest grill to clean I've ever seen. The little holes in the emitter plates (or whatever they are called) stop completely up about every other time you use it, and the bottom of the grooves will fill completely up with cooked-on crud that almost takes a hammer and chisel to remove. It will be 1/4 inch thick and like concrete. Unclogging/cleaning them is pure torture, and it won't cook right if you don't. Burgers will completely clog it every single time. That funky little "cleaning tool" with the triangle-shaped teeth only gets the big chunks in the bottom of the grooves. It does nothing to unclog the holes. A pressure washer is the best way I've found to clean it, but every so often you will just have to take a wire wheel on a cordless grinder to it. It does cook nicely though, as long as you work your butt off cleaning it all the time. In a nutshell, if you are lazy about cleaning your grill, just steer clear of this one.
@@Oxfordbilly It seems strange, but all I can tell you is, they do. They get completely clogged solid with a black, rock hard gunk that looks like charcoal, and that must be physically scraped off by hand or blown out with a pressure washer. I have even resorted to a grinder and wire wheel. That method works best, but the mess is unbelievable. I have recently started keeping a shallow storage bin full of Dawn and water near the grill, so I can just leave the emitter plates immersed and soaking in it until just before every use. This seems to soften the concrete-like layer and makes clean-up easier.
By the way... If I am doing something wrong to cause this, I sure wish someone would educate me. Though I don't claim to be an expert griller or gourmet cook by any stretch of the imagination, I have been doing it every now and then for 45 years, and have never seen a grill that is this hard and messy to clean. I do like the way it cooks when it is clean though.
We’ve seen a lot of videos and complaints stemming from the emitters getting clogged and smoking off excessively, but those people don’t align the porcelain grates correctly as described in the instructions. I have a 4 burner commercial grill with a 5th side burner. It’s larger than I need but allows me to have cooler sides and a hot center. And it allows me to keep the top temps lower when using the center pair. I really had a lot of problems with high temps, above 450 and all of the oils would burn off, food would stick. So I went to the opposite extreme and started much lower temps, never exceeding 350. We are using Canola oil to spray down the grates and emitters, and using the cleaning tool to get the onions and mushrooms out of the emitters, from my burger toppers. I like all that oil and grease on the emitters and I also like all that oil on the grates, as food doesn’t stick nearly as bad. Today I had all the burners on at around 6 o’clock and lid down, temps around 450 which is hotter than I like. But still the existing grease helps my grates keep food from sticking. If I had only one suggestion it would be to cook at a comfortable temp that doesn’t burn off all the oils. Expect to have some wipe down afterwards, and Canola oil to help keep the grates ‘seasoned’. For the emitters, I just wipe them down, retaining some oil at all times and brushing out the occasional hole from time to time. For the most part they haven’t gotten crusty, as I don’t like high temps. I just don’t find it suitable for cooking. I don’t like the crusty, burnt flavor it imparts in the food, and of course it’s a bear to clean. I’ve cooked steaks, burgers, chicken thighs, salmon filets, beef ribs, and vegetables on it thus far. I’m much more comfortable and satisfied with the cooks at lower temps. I have yet to learn how or why someone would grill at 650. -Jim
@@jimshomestudio Thanks, Jim. My wife does all the cooking/grilling. I just keep the grill clean for her. And I can say that she is definitely prone to cook at temps approaching those of the surface of the sun. There is nothing at all I can do to change that, lest I get conked upside the head and told to cook my own damned dinner. In spite of this however I have recently found a way to make things better. I started keeping a shallow, plastic tote with a lid beside the grill that is the perfect size to submerge the emitters and grates. I fill it with water and Dawn, and this is now where these parts live until grilling time, when they get wire brushed, rinsed, returned to the grill, heated till dry, and then oiled before the food goes on. This routine softens the mess for easier cleaning and has saved the grill, as I was about to roll it out to the street and buy her a cheap, disposable charcoal grill and be done with it. EDIT: ...and by the way, I am always very careful to align the grates over the holes. This has had no effect on my wife's ability to clog them solid almost every time she cooks.
Only lasted 3 years and turned to dust. I loved the way the infrared cooked, but very disappointed that it only last a few years. Purchased several char-grills in the past. Never again, I just bought my first Weber.
I'm buying another one today....yhe exact same one I bought in 2000...I think I got money's worth...by the way...its the same as this one as shown in this video.
Take tinfoil cover the top on your grates, than turn it on high for fifteen minutes and take the tinfoil off and you should have white ash brushes right off. Spray some Pam vegetable oil and your done.
Warning! Cranking this thing to high after cooking will warp the metal and the black paint on the sides will start to flake on the inside and outside...
The black paint is a food safe powder coating made with ceramic, it's put in on the factory floor and no amount of heat will make it flake crack or Warp. The flakes you're seeing are likely food Grease drying up and contracting off the wall of the barbecue
I have this grill. It smokes more than any other grill I have ever owned. Hell it smokes more than my smoker. I have followed all the directions and nothing changes. Tonight I put some t-bones on and all the smoke from the grill tainted the meat making it taste like garbage. Very very disappointed in this grill. Watch some of charbroil’s other videos. Especially one explaining the infrared technology and you will see how much it smokes. All that white smoke from the grease burn off will mess up your food don’t confuse it for a smoker that uses a clean smoke to add flavor.
I’ve had this grill for 3 seasons and hate it. Cook a burger and all the grease pool up in the v grooves right below the grilling surface. It smokes like crazy and the boiling grease turns black and splatters back onto the burger.
@@jenevivelancia3012 awww hello dipshit. Must have been one of the dumbfucks that made this pile of garbage huh? I am certain you don’t have a clue what you are talking about, but thanks for sharing with the world you are a useless twat.
@@daviddemaria3982 any chef who doesn't properly clean their equipment after cooking is no chef... It takes ten minutes and if you're too lazy to do it then you don't deserve, or have the attitude for an infrared or commercial grill.
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I purchased the char-broil three burner advantage grill on sale, about $80. I ordered the TRU- Infrared grates and emitter plates for the commercial model and use them on my grill. Works great and a bargain.
Smart! And how is the fit?
I acquired this grill but it only has the emitter plates is there an added advantage of having the grates?any info Is appreciated
@@ThatGuy-fx4gb I don't understand how it could be used without the grates. I would not.
Can you use it without the extra grits in the cooking
Love my Grill...but when i cranked up the heat to clean it, the black paint near the edges flaked tremendously. I scraped and repainted with Hi Heat paint and it worked. No more flakes. Why not CharBroil???
Charles, thank you for reaching out. We want you to enjoy using your Char-Broil grill, especially when it's time to clean it. Please follow this link (ow.ly/SktNu) so we can help.
@@charbroil h
@@charbroil bout the dumbest non-answer ever written!
My emitters' holes are at the bottom of the valley instead of the top. And there is no "this side up" it just says "patent pending." I'd have to turn them upside down, with the "patent pending" facing down, in order to have the holes in the emitter at the top of the peak. Mine is the 2-burner Commercial Series. I don't understand why mine are different from this video.
Older Tru infrared had the holes in the bottom like my patio 2 burner and x200grill2go and have no grates But newer models were revised to have holes are at the top and have grates.
Where can I get the cleaning tool ?
I need new grates, where do I purchase them for this grill?
Best is Grillspot.com or .ca if in Canada
How to clean rust off the grates and emitters?
Great video!
They sure make it look easy. I'm here to tell you that in reality, IT SUCKS!!!
We've had a Charbroil Commercial Infrared grill for 3 years, and it's the hardest grill to clean I've ever seen. The little holes in the emitter plates (or whatever they are called) stop completely up about every other time you use it, and the bottom of the grooves will fill completely up with cooked-on crud that almost takes a hammer and chisel to remove. It will be 1/4 inch thick and like concrete. Unclogging/cleaning them is pure torture, and it won't cook right if you don't. Burgers will completely clog it every single time. That funky little "cleaning tool" with the triangle-shaped teeth only gets the big chunks in the bottom of the grooves. It does nothing to unclog the holes. A pressure washer is the best way I've found to clean it, but every so often you will just have to take a wire wheel on a cordless grinder to it.
It does cook nicely though, as long as you work your butt off cleaning it all the time. In a nutshell, if you are lazy about cleaning your grill, just steer clear of this one.
Why are the holes getting clogged if you are suppose to overlay the grill over them?
@@Oxfordbilly It seems strange, but all I can tell you is, they do. They get completely clogged solid with a black, rock hard gunk that looks like charcoal, and that must be physically scraped off by hand or blown out with a pressure washer. I have even resorted to a grinder and wire wheel. That method works best, but the mess is unbelievable. I have recently started keeping a shallow storage bin full of Dawn and water near the grill, so I can just leave the emitter plates immersed and soaking in it until just before every use. This seems to soften the concrete-like layer and makes clean-up easier.
By the way... If I am doing something wrong to cause this, I sure wish someone would educate me. Though I don't claim to be an expert griller or gourmet cook by any stretch of the imagination, I have been doing it every now and then for 45 years, and have never seen a grill that is this hard and messy to clean. I do like the way it cooks when it is clean though.
We’ve seen a lot of videos and complaints stemming from the emitters getting clogged and smoking off excessively, but those people don’t align the porcelain grates correctly as described in the instructions.
I have a 4 burner commercial grill with a 5th side burner. It’s larger than I need but allows me to have cooler sides and a hot center. And it allows me to keep the top temps lower when using the center pair. I really had a lot of problems with high temps, above 450 and all of the oils would burn off, food would stick. So I went to the opposite extreme and started much lower temps, never exceeding 350.
We are using Canola oil to spray down the grates and emitters, and using the cleaning tool to get the onions and mushrooms out of the emitters, from my burger toppers. I like all that oil and grease on the emitters and I also like all that oil on the grates, as food doesn’t stick nearly as bad.
Today I had all the burners on at around 6 o’clock and lid down, temps around 450 which is hotter than I like. But still the existing grease helps my grates keep food from sticking. If I had only one suggestion it would be to cook at a comfortable temp that doesn’t burn off all the oils. Expect to have some wipe down afterwards, and Canola oil to help keep the grates ‘seasoned’.
For the emitters, I just wipe them down, retaining some oil at all times and brushing out the occasional hole from time to time. For the most part they haven’t gotten crusty, as I don’t like high temps. I just don’t find it suitable for cooking. I don’t like the crusty, burnt flavor it imparts in the food, and of course it’s a bear to clean.
I’ve cooked steaks, burgers, chicken thighs, salmon filets, beef ribs, and vegetables on it thus far. I’m much more comfortable and satisfied with the cooks at lower temps. I have yet to learn how or why someone would grill at 650. -Jim
@@jimshomestudio Thanks, Jim.
My wife does all the cooking/grilling. I just keep the grill clean for her. And I can say that she is definitely prone to cook at temps approaching those of the surface of the sun. There is nothing at all I can do to change that, lest I get conked upside the head and told to cook my own damned dinner.
In spite of this however I have recently found a way to make things better. I started keeping a shallow, plastic tote with a lid beside the grill that is the perfect size to submerge the emitters and grates. I fill it with water and Dawn, and this is now where these parts live until grilling time, when they get wire brushed, rinsed, returned to the grill, heated till dry, and then oiled before the food goes on.
This routine softens the mess for easier cleaning and has saved the grill, as I was about to roll it out to the street and buy her a cheap, disposable charcoal grill and be done with it.
EDIT: ...and by the way, I am always very careful to align the grates over the holes. This has had no effect on my wife's ability to clog them solid almost every time she cooks.
Only lasted 3 years and turned to dust. I loved the way the infrared cooked, but very disappointed that it only last a few years. Purchased several char-grills in the past. Never again, I just bought my first Weber.
I'm buying another one today....yhe exact same one I bought in 2000...I think I got money's worth...by the way...its the same as this one as shown in this video.
@SELAxLIFE how do you like it so far? same good quality?
It really helped me thanks
I was told that you could put the stainless steel emitters in the dishwasher. Has any heard this/tried this? Thanks much.
Don't
Cody Conrad ok, why?????
Take tinfoil cover the top on your grates, than turn it on high for fifteen minutes and take the tinfoil off and you should have white ash brushes right off. Spray some Pam vegetable oil and your done.
I love my Char-Broil grill
Warning! Cranking this thing to high after cooking will warp the metal and the black paint on the sides will start to flake on the inside and outside...
elfcane mine did seem to warp and I see the flaking on the paint. I’m wondering if the warranty will cover it. Have you contacted charbroil about it?
charles perez No, not yet. What I expected from Char broil I guess...😟
the black flakes aren't paint its grease
The black paint is a food safe powder coating made with ceramic, it's put in on the factory floor and no amount of heat will make it flake crack or Warp. The flakes you're seeing are likely food Grease drying up and contracting off the wall of the barbecue
I have this grill. It smokes more than any other grill I have ever owned. Hell it smokes more than my smoker. I have followed all the directions and nothing changes. Tonight I put some t-bones on and all the smoke from the grill tainted the meat making it taste like garbage. Very very disappointed in this grill. Watch some of charbroil’s other videos. Especially one explaining the infrared technology and you will see how much it smokes. All that white smoke from the grease burn off will mess up your food don’t confuse it for a smoker that uses a clean smoke to add flavor.
Infrared grills are total garbage. Never buy one.
Lol, if it's smoking it's burning off food particulate. Just because you're really dumb doesn't mean the grill doesn't work.
white smoke is not smoke, it´s steam from the food juices evaporating, try to cook at a lower level of heat and you will be fine.
I’ve had this grill for 3 seasons and hate it. Cook a burger and all the grease pool up in the v grooves right below the grilling surface. It smokes like crazy and the boiling grease turns black and splatters back onto the burger.
@@jenevivelancia3012 awww hello dipshit. Must have been one of the dumbfucks that made this pile of garbage huh? I am certain you don’t have a clue what you are talking about, but thanks for sharing with the world you are a useless twat.
Hlw
I need this grill
Interested⚗️⚗️⚗️
This demo fucking suck they weren’t even dirty
Don't buy it. It will rust out before your first anniversary of ownership.
How to make your food flavorless...clean your grill
How to have a grease fire. Don’t clean your grill.
@@TheGodYouWishYouKnew 😂
@@TheGodYouWishYouKnew with great victory always comes great sacrifice.....(make sure ur wife lights the grill) lmfao
How is this ridiculous infrared technology surviving? It is the WORST for cleaning. You would never see a professional using a junk grill like this.
@@jenevivelancia3012 do you enjoy all that cleaning or do you just pay someone $2/hr to do it?
@@daviddemaria3982 any chef who doesn't properly clean their equipment after cooking is no chef... It takes ten minutes and if you're too lazy to do it then you don't deserve, or have the attitude for an infrared or commercial grill.
@@jenevivelancia3012 for me the benefits fall far short of the costs.
@@daviddemaria3982 for most they do.
@@jenevivelancia3012 oh yeah and all that smoke lol. I repressed that memory. No thanks
Bacardi