TRU-Infrared™ cooking technology
What makes our grills so special?
The TRU-Infrared™ cooking technology ensures your grilled food is up to 50 % more succulent whilst using up to 30 % less gas.
Testing the all new Kamander
ArtustBBQ "I have cooked everything on the Kamander from a 14hr low and slow pork shoulder, chilli brisket and lamb ribs right up to high heat steaks and seafood..."
Blog
Char-Broil meets American Football
We love American football, which is why we created a few special American football delicacies. Are you curious?
All-Star 120
No two barbecue chefs are the same
Charcoal
Electric
Gas
Portable
Smokers & Roasters
The Wild Wild West
Grilled bacon in Jack Daniel’s Tennessee Honey Whiskey, lemons, maple syrup BBQ beans and corn made in a Dutch oven.
Read moreThe new Kamander
Our most versatile charcoal grill for smoking, baking and barbecuing - perfect for every garden.
Find out more
The Heat is on
The first Char-Broil charcoal grill was produced and already a real success back in the 1940s!
Discover our charcoal grills
A Big Honour
The Char-Broil Grill CB940 is listed in the “Book of Bests” as the “World’s Best BBQ Grill”.
A hot tip
Char-Broil expands its range of products with gas barbecues featuring innovative TRU-Infrared technology. This ensures your barbecued food is up to 50 % juicier whilst using up to 30 % less gas, giving you the kind of flawless temperature control unmatched by any other barbecue.
Discover our TRU-Infrared™ Grills
No Oil. No Problem.
The Big Easy® revolutionized the frying market. Our most versatile product smokes, fries and grills and that completely without oil.
Shop The Big Easy®
HAPPY BIRTHDAY
Char-Broil celebrates its 70th birthday.
An Eternal Flame
Although we didn’t actually invent fire, we still like to think that our ancestors were present on this eventful day. Grilling has been our passion ever since 1948. This makes us one of America’s barbecue pioneers.
A Bajillion B.C.
The Moon Landing
A small step for mankind inspired us to take many big steps to start a BBQ revolution. A revolution that quickly became a tradition throughout America.
The 60's
People had enough of burnt food
After a grillion years of dry or burnt food, people finally had enough. Our species attempted to find a better way of grilling without the possibility of flare-ups and with precise temperature control. We thought this sounded like a pretty good idea.
The 2006's
Humankind is always on the search for change
As daily life became more and more chaotic the demand for innovations that make grilling and frying safer and healthier– without the need for oil - increased.
The 2007's
WE’RE FIRED UP FOR MORE.
We couldn't keep this innovation from Europe any longer.
The 2010's
Congratulations!
You are now a certified Char-Broil® historian.
GrillHistorian