Char-Broil Kettleman TRU-Infrared — Infrared Promises, Disappointing Reality

## The Infrared Gimmick Char-Broil has been pushing TRU-Infrared technology for years, primarily in their gas grill line. The Kettleman applies this tech to a charcoal kettle grill, promising even heat distribution, no flare-ups, and juicier food. These are big promises. Let us see how they hold up. ## What TRU-Infrared Actually Does The system places a perforated metal plate between the charcoal and the cooking grate. The plate absorbs heat from the coals and re-radiates it as infrared energy, theoretically providing more even heat distribution and preventing drippings from hitting the coals (thus no flare-ups). In practice, this plate also acts as a heat barrier. The maximum temperature at the cooking grate is significantly lower than a standard kettle — I measured about 450F max versus 600F+ on a Weber Kettle with the same charcoal load. If you want high-heat searing, this grill cannot deliver. ## Build Quality Issues The Kettleman is priced competitively with the Weber Kettle Premium but feels cheaper. The steel is thinner, the powder coat finish is less durable, and the hinged lid — while convenient — has a hinge mechanism that feels flimsy. The removable ash pan is a nice feature but the pan itself is thin and bends easily. The damper system works but is less precise than Weber's well-established design. Temperature control is adequate for mid-range cooking but lacks the fine-tuning capability of a standard kettle. ## Cooking Performance Here is the fundamental problem: the TRU-Infrared plate removes the best feature of charcoal grilling — direct heat. You cannot get a proper sear. You cannot create hot-and-cool zones as effectively. You cannot drop food close to the coals for that burst of heat that gives charcoal grilling its character. What you get instead is more uniform, moderate heat. Burgers cook evenly. Chicken does not flare up. But steaks lack crust, vegetables lack char, and the whole experience feels like you are grilling on a gas grill that happens to burn charcoal. If I wanted that, I would buy a gas grill. For indirect cooking and smoking, the infrared plate actually helps — it creates a natural heat diffuser. But at that point, you have a $180 grill that does what a $160 Weber Kettle does with a $20 heat deflector accessory. ## The Identity Crisis The Char-Broil Kettleman does not know what it wants to be. It takes charcoal grilling's greatest strength (direct high heat) and removes it, replacing it with even moderate heat that gas grills already do better. It solves the flare-up problem that experienced grillers never considered a problem — flare-ups are manageable and, in moderation, desirable for flavor.