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Char-Broil Commercial TRU-Infrared 3-Burner Gas Grill Review

Char-Broil Commercial 3-Burner Model 463242516
Char-Broil Commercial 3-Burner Model 463242516

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Char-Broil Commercial TRU-Infrared 3-Burner

Derrick Riches

Construction Quality
Temperature Control
Flare-ups
Features
Durability

Specifications

  • Three 8,500 BTU stainless steel tubular burners under infrared diffuser plates
  • 420 square inches of primary cooking area for a total of 575 square inches of grilling space
  • 25,500 BTU maximum output from the main burners
  • 13,000 BTU standard side burner under a flush mounted cover
  • Mixed stainless steel and painted steel construction
  • Electric (AA-battery) igniter
  • Built-in fuel gauge
  • Individual temperature gauges for each burner mounted above burner knobs
  • Sold as propane – Convertible to natural gas for an additional price
  • Made in China by Char-Broil exclusively for Lowes Home Improvement

Full Review – Char-Broil Commercial TRU-Infrared 3-Burner

PROS

  • All Infrared Design
  • Powerful Side Burner
  • Attractive Appearance

CONS

  • Infrared Design is Limited
  • Limited Construction Quality
  • Higher Maintenance

Want something larger? Try the Char-Broil Commercial TRU-Infrared 4-Burner

Many years ago, Char-Broil went all-in on Infrared. They even make an infrared charcoal grill. Promising higher temperatures with less fuel, infrared has had a lot of hype and has certainly worked for marketing purposes. Char-Broil has used this technology to do a lot of marketing. This is not to say that there are no advantages, but when you bring up infrared, many people think about extreme cooking temperatures. This grill will not do that. In fact, it is in almost every way, just like a standard gas grill with one exception, it uses less fuel.

The Char-Broil Commercial 3-Burner uses standard stainless steel tubular burners to focus heat onto a diffuser screen which blocks the flow of hot air and simply radiates heat. The promise is that with less airflow, foods don’t dry out as quickly. There is some truth to this, but it isn’t that noticeable. Using this grill doesn’t require any real changes over a standard grill. Many users probably wouldn’t notice the difference.

The three burners on this gas grill produce 24,000 BTUs of maximum output under 420 square inches of cooking surface. This is low, but the infrared design does a lot to compensate for the lack of power. This grill is efficient. It is not surprisingly hot. In fact, there are comparably priced standard gas grills that will get a lot hotter. They do, however, burn through a lot more fuel.

This model also comes standard with a large, 13,000 BTU side burner. This is a good, powerful side burner, but the truth is, most people don’t use their side burners and it isn’t a consideration when evaluating grills.

The construction quality of this grill is pretty typical of Char-Broil infrared gas grills. It is lightweight and the components are not of the best quality. While Char-Broil has been improving their products, if you want durability either spend more or buy less. Either way, most of the competition will last longer. On the other hand, this is an attractive grill and for the price, it isn’t a bad purchase.

Why You Should Trust Me

I have been writing about Barbecue & Grilling for 25 years. I have cooked on almost every grill or smoker ever built. In that time, I have endeavored to match people with the grill or smoker that is right for them. I believe that the right product is the one that you find easy to use, capable of doing everything you want, and reliable for the long haul. If you have a good first experience, you will be back for more. In this way, we grow barbecue for the next generation. I want you to make the memories that your children will cherish.

Affiliate Disclosure

This article and the website it appears on use sales affiliates to cover the cost of operation. If you choose to purchase a product through the links provided, a portion of that sale will go to me. It helps me create content, so I can help you and others have the best barbecue experience. I am grateful to all my readers over the years that have been so kind as to assist me in my exploration of outdoor cooking. Thank you.

Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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