animal lover, gardener, knitter, and gourmet cook

charbroil red

After 10 years, it was time to toss the Weber. After replacing a number of parts on it throughout the years, the frame started rusting. I wasn’t as thrilled with the Weber as I had expected to be, so we decided to try a different brand this time around. I didn’t want to spend a lot of money, either, because it seems that grills don’t last that long no matter what you spend.

I read about the Charbroil Red grill at one point and was intrigued. While they market it as an “infrared” grill it has more of an indirect heat thing going on (there’s a large pan that sits above the burners, so the flames aren’t directly cooking the food). I wasn’t sure how I was going to like it, but so far I’m liking it just fine. Due to the indirect heat, it’s excellent for roasts. And, I did some burgers on it last night and they were awesome as well. No flare-ups means no burnt meat. I guess it’s a bit early in the grilling season for a review, but I’ve been giving it a workout for two weeks and I think I’m going to like it.