• Award winning TRU Infrared cooking system that provides seared in flavor while keeping food moist, delivering juicy results every time.
• Three stainless steel burners yield 30,000 BTUs with an additional 10,000 BTU lidded side burner.
• 480 sq. in. of primary cooking area on porcelain-coated steel grates plus 180 sq. in. of secondary cooking on porcelain-coated swingaway warming rack.
• Large, painted metal side shelves offer lots of workspace.
• Stainless steel lid, handle, control panel, and fascia add style and durability to this model.

The Char-Broil TRU-Infrared Performance Grill is a 3-burner propane infrared stainless steel grill with a side burner. It features a patented infrared cooking system with 30,000 BTU stainless steel main burners, 3 grate level temperature gauges and a 10,000 BTU flush-lidded side burner. This grill features 660 square inch of total cooking area. Other features include a stainless steel lid, handles, and side shelves. This heavy duty, high end grill heats your food directly, locking in mouth watering flavors and juices, with no hot or cold spots or flare-ups. It's the right choice for perfect grilling every time and also a great value. Heating food directly, Char-Broil's award-winning TRU-Infrared cooking system promises juicier food and fewer flare-ups - without hot or cold spots. Unlike traditional and charcoal grills that use convective heat (hot air) to cook food, TRU-Infrared grills use natural, radiant heat to cook food directly without drying it out. Traditional grilling works by burning fuel (typically propane or charcoal) to produce heat which is transferred to the air inside the firebox. In a process called convection cooking, the continually heated air rises upwards, circulating around the chamber as it transfers heat to food, causing it to cook. However, this constant flow of hot air can also dry food out, causing moisture to evaporate and carrying it away as steam. Most things that we eat have a naturally high moisture content - for example, meat is about 75% water - so the indirect heating method of convection cooking can shrink and shrivel even the juiciest burgers and veggies. TRU-Infrared technology limits the hot air flow by directly cooking food using radiant heat instead of convective heat. This works using a special plate above the heating element that absorbs heat and re-emits it in the form of infrared waves. Infrared (IR) waves travel through air to directly heat food, cutting out the intermediary step (using the air as a middle man) in convective cooking. If this seems a bit confusing, think of the warm feel of the sun on your skin or the "so hot you can fry an egg on it" sidewalk on a summer day; when the air temperature is in the 80's or the 90's (Fahrenheit), the pavement can reach temperatures up to 50 degrees hotter than that! The sidewalk is much hotter than the air because it's heated by infrared waves emitted from the sun, which carry heat about 93 million miles until coming into contact with the solid ground. Since IR waves do not transfer heat until they hit a solid, they can travel through the air without warming it and directly transfer energy (heat) to the ground, or anything else they hit. Much like the sun, the radiant surface in TRU-Infrared grills emits IR waves which travel directly to your food without relying on hot, dry air, locking in natural juices and flavors for moister, juicier results. The infrared heat is evenly spread across the entire cooking surface, so there are no "hot spots" or "cold spots" to avoid, as there are on traditional grills. Plus, the radiant surface also shields food from direct flame, preventing flare-ups for a much simpler and safer grilling experience - TRU-Infrared technology is truly the next step in the evolution of outdoor cooking!