What is TRU-Infrared, anyway?

What is TRU-Infrared, anyway?


Char-Broil's TRU-Infrared cooking systems use what the world's best restaurants use to sear in juices. While it may be different at first, with practice and guidance, you can use your barbecue’s high heat to achieve the same results.

Apply a light coat of high heat cooking oil such as vegetable or groundnut oil before and after using the barbecue to make cleaning easier. Char-Broil wood chips can be placed on or between the cooking grates for added smoke flavour. No need to pre-soak. Then preheat your barbecue to high with the lid closed for five to ten minutes.

If you’re used to open flame gas burners, reduce the heat settings you normally use by 30 percent and the cooking time by about half. You can use the barbecue with the lid open or closed. But closing the lid usually results in faster cooking times.

Note: The TRU-Infrared™ Cooking Technology 2.0 differs from the first generation TRU-Infrared™ grills in that there are no longer built-in heat protection shields between the burners and the emitter plate. The heat therefore reaches its destination even faster and with even greater energy savings. The TRU-Infrared™ Cooking Technology 2.0 is included in the following grills: Performance PRO Line, Performance CORE Line, Performance Power Edition 3, Professional PRO Line, Professional CORE Line.


Step 1 of 5

Here are some tips for cooking with Infrared:

Think about your meal and organise your food according to cooking techniques and required times.
Coat each piece of meat, fish or poultry with a light spray of high heat vegetable oil.
Sear marks are best made on fresh sections of the barbecue.
Cook meats fully on one side before turning over. This produces those steakhouse sear marks and helps hold in the juices and minimises flare-ups.
When using a sauce or glaze with excess sugars, brush it on the food during the final ten minutes of cooking so it doesn’t burn.
Comments & Questions