CB Cooks:
The 2008 Char-Broil Commercial Series
Quantum Infrared Grill
This week I finally got a chance to assemble the new Quantum infrared gas grill from Char-Broil. I’d been looking forward to this day since getting an opportunity to see the demonstration models in New York at Bryant Park press day and again at Char-Broil headquarters in Georgia last Fall. This is an exciting step forward in grilling. Combining the recognized value and consumer award winning quality of the Commercial Series Grills with the next step in bringing the power and pleasure of infrared cooking to regular guys like me – this Quantum grill is pretty darn cool.
Hood temperatures can be deceiving. The temperature at the GRATE is what counts when grilling. The outside temperatuer and even breezes can foil the best thermometer in the hood!
Assembly took a couple of hours – because I’m methodical. And it all made sense. I turned on the grill today and heated it on high for about 20-30 minutes to make sure any residue from the manufacturing process was well taken care of. I turned down the heat to Medium and went inside to finish prepping dinner. When I returned outside and approached the grill the hood thermometer reading was 450F degrees. Considering it was about 42F degrees outside with no wind, that seemed pretty much OK and what I’d expect from my previous Commercial Series grills.
Then I opened up the grill and took a look at the thermometers I’d placed between the two pairs of grates that correspond to burners beneath (that’s right it’s got four burners and a side burner with griddle)
I placed the analog thermometers directly on the grates.
and I was blown away.
That reading of more than 600F degrees was WITH the hood open!
Both were reading just a bit more than 600F degrees. I didn’t even have the controls turned up to HIGH! Sheese! That’s power and great even heating!
I left the hood open, adjusted the control knobs and watched as the grill thermometers slowly moved back into the perfect searing range of 400F – 550F degrees.
Placing the veggies I’d prepped with a light coating of olive oil and seasoned with kosher salt and fresh ground pepper on the hot grates – it was easy to sear the yellow onions sections, white and green asparagus, green onions, crimini mushrooms and skewers of sweet hot-house tomatoes. Oh the aromas were wonderful!
Mixed grill of veggies - the aroma was wonderful - and the SIZZLE was music to my ears!
Then I transferred the veggies to a tray and placed it on the right side of the grill, with the heat turned to low. On the left side of the grill I placed two 2 inch New York Strip steaks that I’d seasoned lightly with kosher salt and ground black pepper and a light spray of canola oil. The sizzle on the grill and smoke – but not heavy smoke – were immediate. I turned the steaks about every 3 minutes, getting nice cross-hatch grill marks.
Just look at those grill marks! The infrared cooks the meat when it hits it and the grates are so hot they really REALLY sear!
I plated the steaks with the grilled vegetables and a baked potato I’d wrapped in aluminum foil and placed on the upper warming rack for the entire time I’d been using the grill.
Delicious folks. Simply delicious. I like this new grill. Tomorrow I’m going to cook chicken thighs and see how it handles fat flare-ups!
Happy Grilling!
Are the grilltop thermometers available @ grilllovers.com?
Gary, thanks for the comment and question. The grill thermometers are pretty ‘cool.’ They don’t have an immediate reaction time, so many folks don’t like them. I find them useful for judging the temperature right at the source which, as evidenced by my experience in the article, can be very different from the air temp in the unit. These are not available at Grill Lovers….I picked up a half dozen at $4 each at my discount restaurant supply store here in Seattle. I did a ‘Google’ search for ” grill thermometers” and several came up ranging from $6 to $15 and higher (of course, always higher!) A retailer in your area may carry them. I’ve never tried an oven thermometer, but I suppose it might could work. – CB
I found the ones CB is using at this web site if’n it helps Gary.
http://www.waresdirect.com/products/Restaurant-Supply/Update-International/Grill-Top168941
Got a pop then hissing sound on infrared side only. Scared my wife to death. What could this be? Right side (regular burners works fine).
Please help?
Josh
Josh…not sure how to personally help you – haven’t had that experience. I suggest you give Customer Service a call and get some direct help from them.
Hey CB I’ve never owned a Gas Grill in my life but even this old fashioned BBQ guy could see having one of these. 600 degrees not even turned up huh? That really is the way to sear and cook steaks and other grilled foods. This won’t be as inexpensive as the Big Easy but I can see it being added to my “To Get” list. I’m good at breaking stuff so let me know if you needed a Gas Grill Test Dummy. peace
Any rotisserie burner or hardware kit available?
Is there an ir burner next to each regular burner and, if so, are they controlled with each individual knob? That is, when lighting an individual burner, does it ignite the regular and the ir burner for that grate?
Do the ir burners and the regular burners light up at the same time?
Thanks.
Shelly, thanks for the comment and question.
The entire grilling area is infrared. But Quantum is not the same infrared burner as any infrared you have ever seen before. Keep an eye on the Char-Broil web site – they are adding new product information nearly everyday. CLICK HERE
Good news, the Commercial Series with Quantum infrared inside will use the same rotisserie fittings that are sold online at Charbroil.com. and there is no need for an dedicated rotisserie infrared burner – just install the rotisserie and it’s fine on most normal size roasts! – CB
It’s about time you put this baby together!! I’ve been waiting for 3 weeks!
Looks great! Is the model pictured the $500 retail model or the $700 retail model?
Any other first impressions?
Mike this is the top of the line 4 burner model….exclusive to Lowe’s….with limited availability – making it’s way into all stores soon. One cool thing I really like about it is the internal fire box (beneath the grates) — all porcelain coated, so clean-up will really be much easier.
This evening I’m writing a post about cooking fish – something many people are afraid to cook on the grill. The heat control of the infrared grill made it a very good experience with delicious results.
The Commercial Series grill has recieved top ratings from a “leading national consumer reporting magazine” several years running – and the addition of the Quantum infrared cooking system makes a great grill simply outstanding. – CB
Nice grill. I’ve been checking Lowes online periodically. We’ve saved the wedding gift cards for a new grill. They seem to have the 07 model, but not the 08. Any idea when these will be showing up for us mortals?
Kristine…if your husband ever needs reminding how fortunate he is for you having allowed him to marry you just send em our way. Any bride that would save “wedding gift cards” in order to purchase a grill is heaven sent!
The Char-Broil Commercial Series with Quantum infrared is being shipped to all Lowe’s stores – depending upon where you live it is most likely shipping to warmer climates first – you might ask the information desk or one of the associates when they expect to receive their new 2008 grills. – CB
Hey, my husband and I just purchased the new model today at Lowe’s for $499, 4 burner, 40k BTU 36 burger count, with the side burner and infrared. At least we were told it was the new model…. Can’t wait to put it together (my husband) and try it out! Will let you know. First gas grill for me. Will let you know.
Arlyn…it is the newest! Enjoy. It gets very very HOT! so work your way into preparing things you really know how to cook – to get a sense of how this cooks differently. – CB
My wife just bought me one of these today. I’m really excited to use it. I was looking at last years TEC grills until I found this grill and this post and it sold me. Any tips for a beginning IR griller? I’m used to grilling using an entry model CB that basically had one temp so I would use the upper racks for cooking things slowly. Having temperature controls that actually work is going to be a new experience.
Thanks!
Jay, congrats I hope you really enjoy it. I would recommend you start by reading the manual and taking a look at everything. That way you have a sense of what’s “under the hood” so to speak – especially helpful if it comes assembled. Then take about 30 minutes for cooking off all of the manufacturing residue and let it cool down. Give it another once over by lifting and checking things out.
The first thing I’d cook on it would be something with which you have a very good comfort level and alot of experience. That way you will have a brain “muscle memory” from which to compare. And remember this grill uses a combination of infrared with some convection and it’s going to grill differently than your previous grill — HOT! Experiment a bit with the burners to get a sense of what works for you. And keep either mental or written notes to remind you until you get your grilling “chops” literally and figuratively.
Funny you should write. During my walk today I was thinking about this very issue – getting familiar with a new infrared grill. The only real answer is experience, a body just gets familiar with how the grill operates and cooks by cooking on it. So give yourself some freedom to learn. And write us with your thoughts, suggestions and experiences.
Happy Grilling! – CB
Hi CB, Jay again. I’ve had the grill for a week and love it. I scrape the grates clean right after cooking but the little holes in the metal trays are getting clogged with burnt matter. The guys at Lowes claimed the grill is “self-cleaning” but I can’t find anything in the documentation or online about that. How should I clean this grill? The documentation for this grill is… lacking. Thanks!
Hiya Jay….congrats. I have left the burners on HIGH immediately after grilling (last night I glazed chicken with a tomato-based commercial BBQ sauce that had a lot of sugar in it and of course some dripped, burnt and crusted on hard) So I think I happen to have experienced the same thing as you. Here is my solution:
I removed the grate units and separated the grates from the trays.
Using a paint scraper brush that was narrow with the very long wire bristles – and with very light touch – brushed the trays and also the grates on both sides
Reassembled and put the infrared emitters back on the grill, fired it up and they finished cleaning – Worked!
I think you could also soak them and use a metal brush or stainless steel scrub pad – or even a strong garden hose! – CB
We’re up and grilling! We bought the grill from Lowes Wed with our wedding gift cards. After a slight issue with our natural gas connection, we got it up and running Thursday. I made the PERFECT steak. The grill marks, the medium rareness. Never have I done this well. I dropped a few pecan chips directly on the grate and got a nice smoke taste too. Yes, I’m the griller in the marriage, but my husband is in charge of grilling chicken.
One question for you. I’ve never owned a SS grill before. I’m assuming for cleaning I scrape off the residue, but the grill color is going stay darker? A guy at Lowes said I could also spray them with Oven Cleaner, and wash in the dishwasher and they’ll look like new again. Any thoughts?
Kristine – thanks for keeping us in the loop. Happy to hear you had success with your first steak! Using infrared can take a bit of experience to master….that grill can get VERY hot! And have your hubby look over today’s post on grilling chicken – see if he has any ideas he wants to post that will help others…thanks
As to cleaning your new grill
On this blog there are several posts about cleaning and maintenance. And your product guide has some tips. Just above your latest comment I posted some photos of how I’m learning to extra clean the infrared emitters when they get a bit of spill on them. In general, turning the burners on HIGH and leaving for 10 – 15 minutes after grilling should do the trick. And from time to time, do use a non-abrasive cleaner to get the inside of your grill specifically in the fire box. And don’t forget the inside of the hood!
There are some specific products you can use to keep the Stainless Steel shiny – CLICK HERE – and remember Stainless Steel can and will rust! Most people think that won’t happen – but it can. so leaving pieces of metal like wire brushes or such on the lid or side shelves will result in rust marks. A little diluted Hydrogen Peroxide and a non-abrasive scrubber will help get those out.
Take a look at some of the recipes and enjoy yourselves! Send us a pix! – Happy Grilling! – CB
Hi,
Just read the review on the Charbroil Infrared grills…..said they are all made of the cheaper 400 grade stainless instead of the 304 stainless. This is why they are so cheap. How long will these last???
Tony, thanks for your comment. The term to use is “less expensive” or “value priced” rather than cheap. I say that with a wry smile and some truth to it as well. Folks who want to spend money on 304 stainless are welcome to find a grill that costs in excess of $1,500. They will also find that, when left out in the elements and not regularly maintained, 304 rusts just as fast as 400 grade. The point being – the way someone takes care of their grill plays as big of role in how long it lasts. Char-Broil has made some affordable products that bring new infrared technology within reach of the average fella. Both RED and Quantum use new and different infrared emitters that are not ceramic and therefor will not clog or be compromised by regular use.
I place my Char-Broil grills outside in the elements, same as most folks. I let the weather, hot or cold – wet or dry, expose them to what-have-you. The new RED and Quantum grills are better designed than any other grill in the same price point – offering such features as a ’sealed burner’ and porcelain coated hood, grates and infrared emitter on RED.
I expect my RED and Quantum to last for years. – CB
CB – Been looking at both the RED and the Quantum. Can’t really decide on which grill is better? Both have very different “guts” inside. I know there is a $100 price difference. Based on whats inside the grill (forget whats on the outside and accessories), which grill is better? If thats too tough, then what kind of questions do i need to anwser in order to help me make a decision? I want the best steaks this side of Mortons!
Jefferson
Jefferson – first of all, what a great position to be in! It really is up to you – Quantum uses the combination infrared/convection and is stainless steel – on the grates and on the housing. RED uses 100% infrared and is porcelain coated steel on the hood and grates, with powder coated steel for the cabinet.
Take a good hard look at how you like to grill, what you like to grill and the degree to which you use and will keep the grill maintained. Whichever of these two fine grills really serves your style and needs best is the one to choose!
Whew – how’s that for being impartial? Bet you don’t have a clue as to which is my favorite? – CB
CB-
As for which model, Red or Quantum, would best suit me?
Sometimes, I cook just for me and my wife. A half dozen times or more, I cook for 20-30 people. During the Spring, Summer and Fall, I cook for every number inbetween. Also, though I’ve always dreamed of cooking a great steak, I’ve never been able to consistently do this for large groups. Besides steaks, I generally cook fish, chicken, burgers, hot dogs, buns and the like. On the other hand, I would really like to learn how to cook ribs or even a prime rib on a grill. Grilled veges might be fun, too.
I’ve been visiting my local Lowes (Huntington Beach, CA) and am seriously considering Model #463248708. It’s five burners, and appears to be a Quantum grill. On the other hand, the cabinet is powder coated steel. Is it 100% infrared or is it infrared/convection? Is there a rotisserie kit I can use with Model #463248708? And it’s kind of odd that I don’t seem to be able to find any information on the internet about this model? How come?
I just found your web site, and it’s great being able to read all of the users comments. Thanks for your insights. Richard
Richard, thanks for your note. I think you are on the right track – thinking through your needs to purchase a grill that will do what you want. The Quantum grill is a combination convection and infrared – so it has some of the same characteristics of cooking on a conventional gas grill – but with the addition of lotsa infrared energy as well. So the heat for searing gets up there – as testified too by myself and several readers who sent in photos.
The Quantum Grill says Quantum right on the hood – so no mistaking it.
The RED grill has a different style of infrared and is 100% all the time. Porcelain coated hood and coated cast iron grates. It’s excellent for searing, grilling and has pre-settings indicating the best place to set the control knobs for heat to do the job you want. If you do a lot of slow cooking, as well as regular grilling, this may work for you. Oh and there is a picture of a VERY GOOD LOOKING fella on the grill point-of-sale.
CB
CB – any luck in finding out what type of rotisserie kit works with this grill? Thanks for all your help. Richard
Richard, I sent you an email using the address you registered when you posted the original comment. I also noted right there in the center of the above post the place on the Char-Broil web site where the Quantum rotisserie recommendation is – including a Click Here…
Hope that helps! – CB
CB, I am going in to get this tomorrow at Lowes. I have researched grills for the last two weeks. I have gone to ALL the specialty stores, & looked at the sales ads in the paper. I even went to a store that primarily sells spas, because I heard they have a custom bbq that somebody there makes. (expensive junk, not “value priced”) I can’t wait to get this in my back yard.
Mike
Great review! Great site!
I’m a newbie to infrared grilling and am very confused by all the options Char-Broil now has. Has anyone compared the TEC series to the Quantum series and the new Red series? I can’t seem to find any good comparisons. Thanks!
Great Questions Craig.
They all use forms of infrared. I’ll do my best to explain the basic differences here.
TEC series uses a stainless steel searing burner that is covered with a ceramic ‘diffuser’ plate. This ensures the 100% infrared energy is equally distributed. The stainless stell grates sit directly on this plate and create an “oxygen free” zone – to greatly reduce flare-ups from fat dripping on fire.
Quantum uses a combination infrared and convection process for the entire cooking surface of stainless steel. This produces high temperatures when needed and yet also allows for a more traditional gas grill cooking experience.
RED uses an innovative new way to produce 100% infrared energy for high temp searing and low temp barbecuing. The “U” shaped emitters which both protect the food from direct contact with gas flames (and the convection air that can dry out food) and provide even distribution over the entire porcelain-coated cast iron cooking grates. The unique “U” emitter can also accommodate wood chips tossed in and generates smoke – for low and slow smoking/barbecue or just adding flavor to grilled foods.
Check out more online at the Char-Broil web site.
I hope this helps! – CB
We shopped for a grill last weekend, anguished over spending $799 on a JennAir vs. $499 for the Char Broil….then a fellow shopper noted that this grill was $399.20 on the Lowe’s website, and the store matched the price for both of us. Heavy sucker!! I managed to slide it out of the SUV down a board to the ground, then opened the box right there, and took the parts out. Assembled on the porch over 3 nights. We fired it up 30 minutes ago, and have chicken on as we speak. I hope the high heat mentioned in other posts is true….that is surely the secret to great steaks. I will post an update
Dick, I gotta tell you I’m stumped. I checked Lowe’s online and they have the Commercial Series with rotisserie burner for $399 – but the Quantum is listed at $499. The Commercial series is an excellent grill and has won that “famous consumer magazine” award several years running.
Check to see that the word “Quantum” is on the hood of what you purchased. If so – you made out like a bandit! – CB
I just used my grill for the first time and am not sure if I am doing something wrong?? It didn’t seem to cook it all that well…had a bland look to it as well like it wasn’t grilled, but cooked in a frying pan?? Grill also didn’t seem all that hot to me??
Kevin, since you posted here – I’m thinking pretty much you purchased a Quantum grill. If you purchased something else – then you gotta let me know that.
Once you’ve given the grill a good ‘cook off” that initial heating at highest settings to burn off any oils, etc, that are used in manufacturing – it should smell at first and then be hot, uh….really hot. The thermometer in the hood should be waaaay up there, over 5ooF or 6ooF. I always do this with a new grill. Then I let it cool down and take a look at it. I want to remember how it looked for future reference.
When you place meat on a the grates with the burner turned on high, or even a bit less, should SIZZLE! And when you turn it, there are most definitely grill marks. So…if you aren’t getting those signs – give the warranty registration a call – or send me a phone number – heck I’ll give you a call and we’ll figure this out!! – CB
Thanks CB. I may have made a rookie mistake and not let it heat up enough. I was having trouble getting temp above 350. I reattached hose and was able to get temps up higher. Going to try steak again tonight,,,I’ll let you know how it goes!
Kevin…hmm Now I’m worried. When you say you reattached a hose…not sure why or which hose would become unattached. I assembled my Quantum right outta the box and the only hose I recall attaching is for the side burner. And, of course, to the propane tank.
The Quantum only takes a few minutes to heat up, I’d say 10 or so – and while the hood thermometer may have readings in the 350F – 400F degree range, the grates will be very hot. My old fashioned thermometer read higher than 650F and the Pit Pirate got an 800F+ reading.
Let me know if you are not having good temperatures on the grates. I want to help you have more fun with this baby. – CB
I meant I just reattached the hose to the tank. Working great now. Hood temp does only get to 400 or so, but I too got a surface therm. and that gets up to 700+. Loving the grille…thanks for tips!
Kevin,
I read that if you had turned your burners on before turning the propane valve on, you can get restricted flow because of the safety valve. Removing and re-attaching the hose as you did should fix this by resetting the valve.
Good Luck!
Very happy with my Quantum grill. This model does not leave much room for a rotisserie. Can’t use side burner if rotisserie unit installed. Also very little space under shaft. Is there a upgrade for this problem?
Thanks,
Bob
Hiya Bob – thanks for posting this comment. I am not sure which rotisserie you are using. Some universal rotisseries have universal spit rods that are very long (in order to fit many different grills) and it can be in the way of the side burner when it’s in place. When installed properly the motor or bracket should not be in the way of the side burner.
While the Quantum grates are a bit taller than most grates and do consume some of the space utilized for rotisserie cooking – since you are cooking with infrared you can get the rotisserie as high off the grate as possible and can even cook with the lid open.
Hope this helps! – CB
Thanks. Found a “work-around” for the rotisserie. When facing grill, mount the motor mount on right side; mount the other bracket on left, but inside the grill. Lets you close grill for regular grilling. Take out the warming rack and rotisserie fits (maybe not usable for large birds, etc.). But it works!!
Has anyone found a picture of the Quantum 5 burner #463248708 with all the info?? Is it just like the ”Red Series”??
Hiya Dino…here’s a link to the Char-Broil web site where there is a complete page about the 5-burner. CLICK HERE
Quantum is different from RED in both the structure (stainless steel for Quantum & porcelain coated steel for RED) and the process used to generate infrared and cook.
Use the Char-Broil web site to get more information on both RED and Quantum or view testimonials and videos for both. You can access both pages by clicking on either of the colorful branded tiles on the right side of this page. I might also recommend you check out the tile that says “what is infrared?”
Hope this helps! – CB
The Quantum is made from 400 martinsitic series stainless steel that is magnetic.
Most other grill manufacturers use 321 austenitic series Stainless Steel that is not magnetic, and has superior corrosion resistance.
What special care do you recommend to prevent the grill from rusting away. What type of 400 series SS is the Quantum actually made of?
Victor, you sound like either an engineer, someone with a deep knowledge of metal or the competition.
Truth be told – I take issue with your use of the phrase “most other grill manufacturers” as there isn’t a grill on the market today using the higher grade of stainless steel that is priced under a $1,000 – is there? The Quantum and all Commercial Series Grills sold at Lowe’s are up to industry standards and practices and for the price, $499, I’ll put the Quantum up against any of the other stainless steel grills on the market – because only Quantum has the patented infrared system. [And just for the record the $4,000 commercial-style gas range in my kitchen is also magnetic. So it isn't just price, it's practicality.]
My point? Keep your outdoor cooking equipment clean, keep it covered and use products recommended for cleaning and maintaining stainless steel. If rust appears, follow the recommendations of the manufacturer to remove. I believe there’s even a home remedy that calls for a weak solution of hydrogen peroxide and/or other cleaning compounds that will help remove it.
Regardless of the cost or quality of the stainless steel – the first part of the name is false – all steel, even stainless, will eventually rust or corrode if left in the elements and not maintained. Some quicker than others. I live in a maritime environment with many boaters as friends – they’ll testify to that!
Did I answer your challenge? – CB
For stainless steel clean and care products CLICK HERE
Thanks for that quick Stainless Steel answer! Yes, I’m an engineer. Yes, I did work with Maytag when they made the high-end Dynasty grills.
I’m now shopping for a Quantum grill!
How many different versions are out there?
The Lowes around here do not carry a four burner unit with the side storage table as featured in your testimonial video, and on the floor display model. It’s just a solid table.
Also a five burner model with only four grates and enamel painted hood and cabinet doors is being sold! That seems odd.
Are any of the versions available with a stainless steel firebox, like last year’s TEC grill? The Quantum’s entire grill surface and cart is made of stainless, but the firebox and burner tents are made of porcelain coated steel?
Victor – take a look at the web site – just click on the tile in the r-hand column of this page. There are only two models of Quantum at Lowe’s – both are featured there. At Home Depot there is a different model called RED with a porcelain coated hood and powder coated cabinet. RED also has a stainless fire box reflector. When you are at the store – go ahead and lift things, open doors, move stuff around – it’s important to really look and get to know the grill. – CB
A few folks have posted concerning confusion concerning the five burner model.
The five burner Quantum model being sold at Lowes DOES NOT look like the picture on the Char Broil website. The Quantum grill being sold at Lowes has a black shiny porcelain coated hood, and black powder coated cabinet doors. It is not stainless steel like the Char-Broil website picture.
It also only has FOUR individual grates, just liek the four burner model. But it does have five burners! The middle burner is right in the middle of the four grates.
It is NOT the same as the Red being sold at Home Depot. It uses the same Quantum infrared technology as the four burner model, it just has an extra burner and less stainless steel.
Victor – Appreciate the info on the new Quantum grills. Just purchased the 5 burner model with the black shiny porcelain coated hood and black powder coated doors. Am I wrong in thinking that the extra $100 I spent will be worth it in not having to keep the stainless steel shiny/clean? Is the porcelain coated lid inferior to the stainless? As I have not put this together yet, I could always bring it back and get the stainless one and a $100 bill……..thoughts?
Victor – wow. Seems that I have been in the dark and completely unaware that a newer version of the Quantum was being released to Lowe’s this Spring. I don’t have much information on it at this moment and have requested a picture. Also going to try to make it to my closest Lowe’s this evening and take a look at it myself.
The guts are the same, but the hood and cabinet are different. I think I may have answered some of this in the replies below.
Thanks for your “heads up!” – CB
I purchased this grill 5 days ago. I have grilled 3 times. Each time i have experienced a hum/vibration coming from the regulator. Today I have rust on the grates. Surprised at this based on the comments from this site…which i relied on heavily.
any thoughts?
So, what are the main differences between the RED and the Quantum.
Frankly, I can’t afford a RED. Will a Quantum do the trick?
Also, I do not see the “infrared emitters/covers” available as a replacement part on the Charbroil website for a Quantum.
It appears to me this would be the one part(s) that would wear out the quickest, and I’m curious as to what they would cost to replace.
Chris. Thanks for your question.
Quantum uses a combination infrared and convection cooking system. RED uses a 100-% infrared system. Both systems are different patented approaches to the same end – providing an affordable infrared grill to the regular fella that will cook at the higher temperatures needed to properly sear foods as well as control for low & slow cooking.
As to the other question you pose: I personally don’t think the stainless steel emitters (look like perforated trays in the Quantum series) will have any issues and should last a long time. Juices from cooking meat will drip onto them and, if left unattended, will seemingly fuse to the metal – it always does! Those little holes are what allow the convection heat to pass thru the emitter. so that’s another good reason to keep things clean. I shot some pix of how I like to keep them clean by periodically super heating and, after they cool down, giving them a good brushing. I think ‘clean’ will always prolong the life of a grill.
At present the grills are so new on the market, there hasn’t been a need for replacement parts – but I’m certain they will appear by the end of the summer. Accidents can happen and things get damaged or lost.
I hope this helps! – CB
CB – The above question was for you…….I realized when reading it back that it looks like I am asking Victor. Any thoughts?
Steve, I always attempt to moderate discussion – not interrupt. Thanks for clarifying.
The best answer I can give to the question – “which grill” – is I think it’s all up to you and how you like to cook. If you’ve looked at the Quantum and want the added power and heat control for cooking – as well as the porcelain coated hood and powder coated cabinet (easier to clean I think) then you have made a good choice. If that isn’t as important, then you can step back $100 and get the 4 burner with stainless steel hood and cabinet. The 5-burner also has 640 square inches of cooking surface while the 4 burner has 580 square inches. If you read the comment below from ‘Rocky’ he affirms my experience that the entire cooking surface on the Quantum grill delivers a very even heat – thus maximizing your cooking area.
Either way, I think the Quantum combination infrared and convection heat is a most convenient way to grill. It cooks in much the same way as a traditional gas grill – but with the added ‘ooomph’ of the infrared to get higher temps. With the additional burner you have just a bit more control over heat…and to many cooks that’s critical.
The porcelain coated hood is heavier and more appealing to some. I ‘think’ it holds heat for the low and slow cooking just a bit better than metal only, stainless or otherwise. And many folks like the more forgiving appearance of the powder coated steel, rather than stainless.
The bottom line is I have to hesitate from endorsing or telling you which grill to purchase because that is so personal and based upon your skills, regular use, desire to maintain and budget. I don’t want to assume anything about your true needs. I do want you to be happy with your choice…so before you fire it up just make your mind up – keep it or exchange it – and then be happy. Cause second guessing will drive you nuts!!!
I hope this helps! – CB
I bought this grill on Saturday, May 10th 2008, for our massive Mother’s Day get together. We had 19 people over for this particular gathering, which is relatively small given the size of our family. My wife assembled chicken Kabobs with bell peppers, and vidalia onions. Additionally we had separate skewers of mushrooms, tomatoes, and pineapple.
After I had assembled the grill and had the initial 30 minute burn off/in period, per CB’s suggestion, I could tell this grill meant business. The big day was approaching and I was a bit nervous about cooking for so many people without any experience on this grill. It went pretty well, however as CB says this grill gets VERY HOT. Please note there will be a learning curve with this type of heat, speaking from experience here. The chicken skewers, 38 total filled the whole cooking surface of this grill all the way to the edges. HOWEVER, and this is very important, every single one cooked evenly across the whole surface. There were no hot/cold spots. Unfortunately I watched them closely but because I wasn’t use to the heat with this grill, one side got a little too done, aka charred.
But it was ok, everyone understood it being a new grill. And they were still edible. As for the shrooms, tomatoes and pineapple I took a better watch on them and they came out perfect.
All in all this event turned out great for a first time on this grill.
Tonight, I made my wife and I filet mignon, grilled corn on the cob, grilled asparagus and grilled vidalia onion slices. My wife said, and I quote “We have never gotten a steak or meal this good out at any restaurant”. So with a little practice, and believe you me, I am still learning, we will be able to get this infrared heat thing to work the best for us and our outdoor cooking.
Rocky
whew~I am so nervous when folks cook on a new grill for the first time when there is a big meal on the line!!!!!
Keep us posted and send a picture…to share your experiences.
I hope you have lotsa Happy Grilling! – CB
For those of you who are interested – here are two links that provide a bit more information about Quantum:
Video Tour of the Quantum Grill CLICK HERE
Grilling Guide for the new Quantum Grill CLICK HERE
- CB
I, for one, appreciate all the information you have provided. I feel the Red is the way to go for the $100 difference.
However, I wish they (you) sold the four burner without the rotisserie kit. I would rarely use it, so I will most likely go for the 3 burner model. Can’t justify the spending that much more money, and I’m guessing $100+ is going for the rotisserie items. Maybe you should consider selling each grill “as-is” and offer a separate rotisserie kit.
Just my $.02
ChrisG – thanks for your comments. THE most important thing to me is helping folks decide for themselves what they need and how to have the most fun and enjoyment with their choice. Your $.02 is invaluable! Thanks. – CB
Hello, I just got this grill at Lowe’s today. I want to share my experience and observations. I consider myself a middle of the road griller/Qwer. Remember you have to buy a cover, rotisserie, and groceries. So be prepared to spend $650, mostly groceries (xtra) expenses though. All I can say is WOW! This beast actually scared me. First time around be prepared to rethink how you grill food. I grilled a whole range of items, some successful, some needed a little more re-thinking. I know its only day one but I love this grill. This thing has major flexibility compared to any other grill I’ve ever experienced and the cleaning of the grill is awesome.
Some low points: Lowe’s employees or whoever assembles these grills needs to please tighten the bolts!!! I spent part of the day tightening bolts. I never received an owner’s manual. I will post soon, once I get a better feel. Gut feeling tells me this is a winner for those who would be into high temp grill.
R Russ – thanks for sharing your thoughts. I have already passed along your comments about assembly and the product manual to the folks at Char-Broil.
YOU can get a PDF of your manual here QUANTUM
Just scroll down the page and there is a ‘box’ that looks like file folders. Videos, product manual and grilling guides available right there. Check back in and tell us how it’s going! – CB
CB – Have you received any new information on the Black Porcelain Coated Hood (model# 463248708) Charbroil grill? I am going back and forth between this new grill and the Quantam model that you have been talking about (model# 463248208). There just isn’t much info on the new model to make an “informed” decision (or I have just not been able to find info on it).
Thanks for any help you can provide!
Rich – I was able to speak to one of the product managers who is in charge of the Quantum line of products. He told me this was an unannounced version of the product that was exactly the same inside as the stainless steel model but with the porcelain hood and the powder coated cabinet. Lowe’s stores ordered it up and it’s become a very popular seller. Both this model and the stainless steel model have more grilling surface area than the smaller all-stainless model and more heat control with the 5th burner. So – that’s what I know! Thanks for brining it to my attention so I could find out about it!!! – CB
Hey CB,
I have been reading all your responses to questions and they have been very helpful. I have been trying to do as much research as a can on a new grill but have been not very successful. I have narrowed it down to three Grills: Quantum 5 burner, Red, Or TEC 4 burner. Charbroil customer service have not been very helpful. I do not think any one there uses grills or knows anything about them. All the know is how to look up things on the Charbroil website, which I can do myself.
My questions are these:
I am not opposed to spending the $799 for the TEC series if that is the over all best quality with the best technology. I have been told by customer service different things about the quality of SS on the grill. For example Charbroil CS told me that all the grills were 304 stainless but the Quantum and Red are Magnetic which doesn’t make sense. At a later time they told me they were 360 stainless. And on a different occasion they told me that the Quantum and RED were 430 and the TEC was 304.
Also all the inferred technology is different. The RED and TEC are 100% IR and the Quantum is 50/50. Which is better? I cook everything from Steaks to hot dogs. I like the fact that the TEC has the traditional flame because this will be my first go at IR. Also the CB TEC is a very similar burner to the $4000 TEC grills.
I guess what I am getting at is I want the highest quality grill with the best technology that will last the longest out of those three grills. Can you please help me make a decision?
Confused over researched grill buyer
Brody
R. Russ – I had the same problem with loose bolts with an already assembled grill from Home Depot. Also, when I was shopping in Walmart I saw a guy at the back of the aisle putting grills together at lightning speed. In the future, I think I’ll just get the box and put it together myself.
Why does the 5-burner black porcelain Quantum that has hit Lowes stores have a lower overall main BTU rating than the 4-burner version? I called customer service, but they didn’t have any reason why… just that those specs were correct. It seems almost impossible that you could add a fifth burner and actually drop overall BTU by 10%. This makes the new five burner Quantum much less attractive unless I’m missing some other technological benefit.
Brett – a very important observation. The BTU rating on Char-Broil infrared grills is not as high because they use less energy expended as flames to generate the infrared which translates into the higher heat.
The 5th burner or control is more about managing the larger space so you have different cooking areas on the grill to accomplish tasks.
So – think of the High Heat of the Quantum infrared system which uses less propane or natural gas to create temperatures in excess of 650F degrees on the grilling surface.
Pretty cool – huh? – CB
But they are both Quantum and infrared. The five burner Quantum has a BTU of 35,400. While the 4-burner Quantum has a BTU of 42,000. That’s a pretty sizeable difference and spread over more area, even a bigger difference. By my rough calculations, that is a 17% decrease of BTU per equal unit of measurement on both grills.
Another question that is being asked on another forum is how you would manage the different cooking areas on this grill. It has five-burners, but only four grates (the grates are slightly larger than the 4-burner unit, so larger grates instead of an extra great to go 1/1 grate/burner). This makes this offering even more confusing from an area heat control standpoint.
To respond to your previous comments about this grill, you mentioned “more power” and better control over the heat. Both of which would appear to be not entirely accurate. I REALLY appreciate your feedback and quick response, so don’t take this as me tearing you apart on the little details… but I was just about the purchase the SS Quantum then saw this one on Monday, which I really like from an aesthetics standpoint. However, I just don’t want to take a step back in performance which this grill… with the extra burner, unusual configuration, and reduced BTU, would seem to do.
I gotta think there is a misprint somewhere and appreciate how you are sticking on this!
On the web site – which now also features the newer porcelain coated hood model to which you refer – CLICK HERE
4 Burner SS produces 42,000 BTU which kicks out more than 650F degrees on the grates.
5 burner SS produces 50,000 BTU which will certainly achieve that if not more.
5 burner Porcelain is not listing a BTU so I’ve sent urgent messages to customer service and others for clarification!
I don’t necessarily relate the number of grates to the number of burners – the burners affect space directly above them and there is some degree of ’spill over’ but it really does allow for more control over the entire surface. really. honestly. truly. no, seriously. I mean it. – CB
Thank you again for the quick response. Earlier today the BTU was listed on the Porcelain unit. It was listed as 35,400. I called into customer service and they confirmed the number, but I kept telling her how unusual that was and she said she’d talk to research/development folks about it. Now I do see what you see, in that the BTU has been removed from the site. A forum member on another site that’s talking about this says he just went in and looked at the grill and the sticker on it says “52k”. So I’m going to guess that’s what is going to magically appear on the website soon!
If true, I think I finally found my grill. I still love the Red for the possibilities of slow-cooked BBQ though. Can you speak to how the Quantum might do with slow cooking in the event I actually want to try to do some slow cooked BBQ? I’m 99% a griller, but experimentation is always nice.
Brett – I’m already missing your comments – and appreciate your good sense of humor about all of this. One of the problems with this technology stuff is that it’s run by humans. If we could just replace all of them pesky humans! Seriously – thank goodness it’s a typo or something for a grill and not a heart monitor.
I really enjoy the wonderful heat management that gives me HOT and also Low & Slow cooking options – available in both the Quantum and the RED infrared systems. With Quantum it is a combination infrared and convection – so you will have a more traditional gas grill cooking experience when you are on a lower setting. And that means you have to “mind the dry air” produced by convection heat. That’s easily solved with regular application of a mop or even adding a container of liquid to the closed cooking chamber.
Thank you for spotting a problem and bringing it to our attention. I seem to be one of those pesky humans. – CB
CB,
I’m in the market for a new grill and I am really interested in this grill. I see now that Char-Broil has the 5 burner (black top) on their site. They also say its sold at lowes. However, visiting lowes.com I am unable to locate the grill anywhere. Any idea when it will be stocked? Is it worth the wait for the 5 burner version? What is the benifit of having the procelain top? I like it because it looks “sharper” in my opinion. I’m glad I found site! I’ve enjoyed reading all the postes and I look forward to read your reply to my questions.
Thanks in advacnce!!!!
Chris – thanks for taking time to review the offerings from Char-Broil. The porcelain cover Quantum grill is relatively new into the system and is being shipped at this time. Your Lowe’s store should be able to order or confirm an order for it – as I understand things – and this product is exclusive to Lowe’s – the Lowe’s item number is 290031
The porcelain top is kinda about aesthetics and while it also manages heat a bit differently than stainless only- it’s not so much that it affects cooking to any great extent.
Hope this helps and keep me posted as to your success at getting this grill and your thoughts on how it performs for you! – CB
Thanks for all your info! I am looking at replacing our grill and was looking at the Charbroil $300 range. When I saw the Charbroil Quantum in Lowes I was intrigued because the “reduced flare ups” really caught my eye. I love cooking fish on the grill but some fishes that are more fatty will naturally do flare ups which always makes me nervous. One in particular got a little out of control and has made me “grilling fish” shy. I am determined this summer to cook more fish. Can you comment on the infrared and the fact that the grates with their tiny holes will help me become a master in grilling fish?
Thanks for any info!
Carol…thanks for taking a look at the site info on both Sizzle on the Grill and Char-Broil web pages.
The problems with flare-ups are not completely eliminated when cooking on Char-Broil infrared grills – the they are greatly reduced. With Quantum infrared the grates sit atop the infrared emitters which also have perforations in them allowing the convection heat to pass thru. Thus you get a combination of infrared and convection heat – which improves your overall performance and control over heat. If you use an excess amount of oil on the fish skin – the immediate run-off can hit the infrared emitters and, because of the higher heat, vaporize and flame. So use less oil to lubricate the skin before grilling. And if you get a flame, a slosh of water really does get rid of it.
As for fat in meats like beef, pork, fish, etc. Under most searing and grilling conditions, this will melt and drip on the infrared emitters and vaporize in small amounts and do nothing more than add flavor or aroma to the air and food. I really have enjoyed cooking whole sides of salmon on the Quantum and RED infrared grills for these reasons. Check out my post a few weeks back about the techinque of Searing and Holding to finish prepare meat on the grill. I think this technique is a good way to cook fish on Char-Broil infrared grills.
Let me know what you decide to purchase? – CB
Great information here! Do you know if any of the Char-Broil infrared grills are available as built-in (drop-in?) units? I’m in the market to replace a worn out gas grill. Existing grill is about 30″ wide but I expect any new grill will probably require changes to the base. Thanks in advance… Gary C
The only difference between many high-end stand alone and drop-in grill versions is the inclusion of the cart and some screws.
The Quantum comes with the gas line for the side burner pre-attached at the factory. That would need to be changed for a custom installation.
But the firebox and lid unit would probably function just fine as a drop-in, if you had the correct slot to drop it into.
Gary – Thanks for your question. Yes, there is a TEC series infrared grill that is available as a drop in – CLICK HERE – to see the specs. – CB
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cool site i just found here. was just looking for info on the CBQ 208 model on a goggle search and found all this. guess its time to hit lowes for the touchy feely part of buying a grill. put ya on favs so as my govenor says ” i’ll be bach “
CB, great site here. The amount of information available is invaluable. I purchased the Quantum about 2 months ago and have found the cooking experience taken to another level. Image actually being able to utilize your entire cooking service, it’s just that good.
I do have a couple of questions though. I have struggled with cleaning the grates. Although I haven’t tried keeping it burning for a bit after cooking. The manual suggests cleaning it after it’s cooled down so I have left it alone. Cleaning has become quite a chore, can you provide any additional tips aside from what has already been posted? Is there anything I should put on the grates, vegetable spray perhaps, to make cleanup easier? Thanks in advance for your help and I really enjoy this post.
Thanks for taking time to post the question. i think the article above this is as close as I have come to making any recommendations for cleaning. Definitely run the grill for at least 10-15 minutes at highest setting and that will burn off much of the gunk. When they cool from that, and as I demonstrate in the photograph above, remove the grate units, use a wire brush like the Brush Hawg or one with the longer tine as shown, and give em a good brushing.
You can always use a little high-temp oil like canola or grape seed on a brush or soaked in a paper towel grasped in tongs to coat the grates prior to cooking. OR – like me you can just spray the meat with a bit of the same and have the oil where you need it.
Hope this helps! – CB
just bought a charbroil Red i cleaned as directed and then put grates in dishwasher they are just like brand new ,, really nice
CB
I have enjoyed reading all the comments and purchased the new Quantum Infrared Grill last week. I have been grilling for the past 15 years with charcoal on a Brinkman Smoker. With charcoal, I almost always closed the hood while cooking. I have read many receipes regarding gas grill cooking and except for a few they never mention to leave the hood opened or closed during cooking. I understand on small / tender items like tomatoes and spring onions you would leave the hood open. On items like Steak, Chicken, Pork Chops, Pork loins and etc. should the hood be left opened or closed during cooking.
Thanks for your advice….
Doug
Doug – thanks for your question. It’s a very good one because there is no correct answer! Actually it all depends upon the outside conditions and how thick the meat is as well as how well or rare you like the meat. I grill my beef steaks that are about an inch thick with the hood open and the setting on high, turning once or twice to get handsome looking grill marks – then finish them in a pan on the warming rack. I cook burgers with the hood closed and just flip them once.
A closed hood will hold heat in and that speeds up cooking. With the hood closed on your Quantum and the setting on HIGH the grate temperature can get upwards of 700+F degrees – so it takes a bit of getting used to.
I’ve written a couple of posts on this issue – and recommend with infrared grills especially – to sear the meat on high to get the grill marks on them, then move them to a lower heat for the second stage of cooking, and finish in a covered pan without any direct heat whatsoever. I call it the “Sear and Finish method. I had to prepare grilled chicken for a charity event this week – 50 thighs, 50 legs and 25 breasts. And I had to do it all myself. I seared on the left hand side of my infrared grill – then flipped that group to the middle added more the the left and created a production line left-to-right. But I was looking to ‘mark’ the chicken and add a good crust (and a little smoke flavor with some wood chips I tossed onto the infrared emitters during cooking) I finished all of it in pans in the oven!
Does this help? CB
CB
First, Thanks for the quick response! Your comments were very helpful. As mentioned in my original comment, I’ve been used to cooking with the hood closed with charcoal grilling. Hopefully one of the advantages to the new infrared gas grill will be the ability to cook many items with the hood open, especially in the searing stage. You mentioned in the “Sear and Finish method” you put the items in pans and finished in the oven. Could you do the same thing by placing the items on the infrared grill with the hood closed and not under the direct heat?
Again, thanks for the advice.
Doug
Doug, absolutely finish on the warming rack or on the side of one area of the grill with the heat turned off. As long as you have indirect heat and are trapping it – you are cookin! – CB
CB
What does the Quantum, model #463248708 sell for at Lowes?
Thanks,
Tamara
Tamara – I checked the Lowe’s web site and the Char-Broil Commercial Series Quantum model retail price is $499. I’m not an expert on Lowe’s pricing – but it’s my expectation that all Quantum models sell for the same price. You might call your local Lowe’s store and see if they have the model you want in stock and ask about price. I believe the Lowe’s may also assemble grills – a very nice service I might add! When you call, you might want to check on that as well. – CB
Tamara- Lowe’s has a 5 Burner for 599.99 USD Quantum which can come in Stainless Steel OR with a Black Porcelain coated hood and Black doors.
The 4 burner model which has 70 less square inches than the 5 burner model (880 sq. in VS 810 sq. in) only comes in Stainless Steel and is $499.
We bought a charbroil infrared grill and have no instructions. Is there a source for learning how to use this nice grill?
Thanks
GAil
CB
Lowe’s has reduced the price of the 5 burner quantum commercial from $599 to $549 to $537.30 over the last 4 days. Do you know why? My understanding is that anytime something is listed with $.30 at the end of the price it means they are clearing them out to make room for a new model or one with different features. My next question– is the Red going to last longer since is is porcelain coated vs. the quantum being just stainless steel or is the main difference the type of infared. Is it really worth the $100 difference I have the okay from the wife for either but dont want to spend extra money on the Red with less burners and grilling area unless it is going to last longer and work better. If I dont get this right she will have me buying my next grill for $50 at Walmart!!! Thanks for the help! Great Site!!!
Thanks
Joe
Joe – I am not aware of any product plans that would suggest the product is not going to be maintained at Lowe’s. As I am not an ‘official’ voice on this subject – but do have conversations with these guys – I think I would have been told. So – my guess is you are just hitting a store that is looking to make some sales numbers and knows that this is the right time of year to sell grills!
As for the ‘last longer’ you place me at a difficult place to answer. If properly cared for – i.e. cleaned, covered, etc. they both should last a long time. The one difference which may affect the longevity is the RED has the ‘U’ infrared emitters which completely protect the burner from routine contact with food. But I can’t predict how these grills will be used by individuals so am at a loss as to say which will last longer! – CB
CB,
I purchased the black 5 burner at lowes last weekend. I have used it two times so far. Two questions for you. First, any idea why my grates are showing rust? The cover is always closed so any rain from one afternnonon shower should not be a factor. I have lightly coated the steaks with canola prior to cooking so I would think the canola would season the grates somewhat. Instead I have light rust.
Secondly, when lighting the 4th or 5th burner I get a hum/hiss noise that does not go away. Looking at the regulator and propane tank I was able to determine the noise comes from the tank and regulator. I reseated the regulator to the tank but this did not solve the problem. Has anyone else experienced these problems?
I hate to give up on the Quantum. I purchased mine for $539 at Lowes and think I like cooking on the Quantum.
Kip – I am on the road and not able to contact folks at Char-Broil. I’ll try to get hold of you in person when I return to figure out what this is all about and come up with a solution! – CB
CB, I too am having unexpected early rust showing on the stainless steel grates and plates. Began seeing it the very first week (no rain, moderate humidity, and good fitted cover). Now I spend twice the normal prep time clearing rust from the grates and plates.
I love the grill otherwise, but very concerned on the grates.
Will the Red cast iron grates fit the Quantum?
Does Char Broil make Porcelain ones that will fit?
Kip, Chuck and anyone else who seems to be having this problem…I’m not sure about the issue of rust. When I first cooked on my Quantum the grates turned brown from use as did the pans or emitters. But I’ve not had this problem of actual rust that several have described – and I live in a marine environment only a few blocks from the salt water.
I’ve sent the comments to Char-Broil and asked for comment on it.
As for other grates fitting…the key aspect of the Quantum system is what I call the grate ‘pan’ with the small holes in it. These holes and this pan is what emits the infrared. So not sure if cast iron grates will work in this situation….they could, but not sure – so I’ve asked for clarification on that issue as well.
I’ll post in the new Users Forum when the answer comes back. Meanwhile – I encourage you to make sure you have registered your warranty and contact customer service to open a case on it. – CB
Hi CB, Thanks for inquiring on my and Chuck’s behalf.
I am glad I am not alone with my issue…sorry Chuck but misery likes company! Anyway, Charbroil examined the photos I sent them and their assessment follows.
“We have reviewed the images to determine what may have caused this issue with the cooking grates and what can be done as far as restoration. If rust appears, it is an indication that the grates have not been seasoned properly or enough. Or, if the burn-off method has been used after grilling, the seasoning has also been burned off. A solid vegetable shortening is recommended for the initial seasoning. Spread a thin coating of shortening over the entire surface, including all corners, with a paper towel. Preheat grill for 15 minutes: place grates in grill. Turn burners to low with lid closed. Allow grill to heat grates for 1 hour. Turn all burners to off and leave cooking grates in the grill until cool. To prevent rusting, they should be re-seasoning frequently, particularly when new. If rust occurs, clean with a Heavy brush like Char-Broil’s Brush Hawg and Re-Season. If you store your grates for a period of time, grease very lightly with vegetable shorening, then wipe dry with a paper towel. Store in a dry place.”
I think they should replace the grates. Am I expecting too much?
After 2 weeks of research and comparisons between Red, Tec, Quantum and some pricey Weber’s, I finally pulled the trigger and came home with a 4 burner Quantum. Main reasons for the Quantum:
1- I am intrigued by IR flexibility & Quantum look is exciting
2- I would rather buy at Lowes than HD, (Red is HD only)
3- Tec’s melting screw issues over shadowed an otherwise hi-quality product.
Due to time constraints and fear for shoddy assembly, I opted to build it myself. Took a bit longer than anticipated, but it was a great way to spend a lazy July 4th afternoon. Total build time was about 2 hrs (and I admit I was not rushing – just enjoying my new toy).
While the side and back panels are more flimsy than expected, once assembled the cart is very sturdy and good looking. I have never had a stainless steel grill before, and I will be on guard for any signs of premature weathering. Of course I bought a premium cover to help protect my investment.
First meal was seasoned Ribeyes. Great sear marks & good taste, but I may have kept the lid down too long (missed the Med rare target)
So far I really like the grill. I know it will take time to find the “sweet spot” for different meats, (that mythical land of perfection) and it will be fun learning all over again.
Next purchase will be a rot and probably a grill light, as night time cooking is a way of life.
I bought the BIG RED on July 4,2008 at Home Depot. The clerk could not find the instruction book or the receipe book that comes with it. Could you give me some help on getting these two items. Thanks.
Hiya PW – you can download the RED cooking guide online. When you click on the RED picture either on this site or the Char-Broil home page – the RED information page will have several tabs below the pictures. That’s where you’ll find it! You can also watch a couple of videos on Cooking with Infrared…and several posts on this web log. And don’t hestitate to ask me a question – always happy and willing to help, if I can! – CB
CB, I bought my Quantum back in March and have been very happy with the grill. It took a few times cooking to get used to the heat but I finally got accustomed to the 500d reading and quick cooking. But, that is my problem now… the grill doesn’t heat up like it used to. I’ve tried cleaning and nadda. I refilled the LP Tank and the first time back it worked well. Temp showed near 600d. Just cooked some dogs and burgers and it struggled to get to 250d (air temp). I tried disconnecting the LP tank to “reset” anything, but still no dice. I let it warm up for 30 minutes and it only got to 270d or so. NOT COOL! Any ideas on what else could be wrong? Lowes put it together for me and the side burner doesn’t work either… but it never has and as much work as it took getting it home, I didn’t want to haul it back. Suggestions?
Thanks, Alex
Alex, it sounds like what you are experiencing is a fairly common problem with most every gas grill on the market. The regulator on the connector is set to manage pressure. What you experienced sounds like you ‘de-pressurized’ the tank when you switched to the full one and then the valve is stuck in the position restricting flow. What you can do is turn everything off, disconnect the hose and then make sure the gas lines in the grill are “bled.” After which turn them to the ‘off’ position. Reconnect the tank and turn it on, now turn on one burner to the ‘ignite’ position and ignite. Follow with the others. This should fix the problem.
To help prevent this in the future, turn off the gas at the tank after you burn/clean the grill at the end of your grilling session. then turn off the control knobs when the gas lines are bled and the flames are out. The next time you are ready to fire it up, just turn on the propane at the tank, making sure the control knobs are in the ‘off’ position – and you should have no problems.
If this problem isn’t fixed by this – or if it persists – please do call or email customer services. (You did remember to register your warranty didn’t you?) as there is always the slight chance you have a defective regulator – but that rarely happens.
On anothe note – glad to hear you are having some fun with the grill. Remember it is also pretty darn good at “slow” cooking as well1 You can turn on one burner in the lowest position and use indirect heat to slow cook brisket, ribs, or what every you like prepared that way. And the ease of adding smoke chips to the grates is a simple way to also get some smoke flavors! Happy Grilling! – CB
CB, I just tried your suggestion and seems to be working. I’m letting it warmup/burn-off right now. Lots of smoke! I marinade most of my meats when cooking them and that doesn’t help!
Finally purchased the new Quantum Grill this Friday and used it on Sunday.Started out with chicken on the left side, roast corn on the right side and twice baked potatoes on the warming rack all at the same time..It worked great, all the chicken was moist and tender and the corn was perfect. I had great control of the heat at differn t locations. Money was well spent, I had a Coleman grill previously and always had hot spots and flare ups to fight with. I had no problems with the Char-Broil. I am a believer. Thanks
Earl – thanks for taking time to share your experience. Keep us posted on your progress and share some of those recipes with us! Happy Grilling! – CB
CB,
First of all, thank you for this site and all your input. I was at Lowe’s yesterday and was ready to take the plunge. I know I wanted infrared but didn’t know which one. I dabbled with the though of the one with a searing infrared side burner, but thought it was silly. As I was belaboring, I used my blackberry to do a Google search on the grill I was looking at and low and behold, I found this site. I just purchased the 5 burner (black hood) unit for $499! Assembled it myself (took 2.5 hours… I’m thorough with nuts and bolts) and now ready to delve in. I want to thank you for this site and all your advise.
What would you suggest I try for the first meal? I love steaks, but not sure I want to go for the big guns right off the bat.
Bob, first of all – what a great example of technology! Who’d a thunk it, huh?
I’d say STEAK. Big ol ribeye? And remember – warm it up first, a little coarse sea or kosher-style salt and pepper and spray or lightly brush on some oil, I’d recommend grape seed and sear both sides to get your grill marks and seal in those juices, then remove to indirect heat. Just like the pros!
Happy Grilling! CB
Ok.. so heat it up on high for like 10 – 15 minutes right? Then how long do you leave it to sear it, is that just a minute or so on each side or longer? Then when you say “remove to indirect heat”, are you saying move to the opposite side of the grill and have that side turned off? Sorry to be so specific, but as you can tell by my original post… I’m a Geek trying to be a Chief!
Bob, take a look at this post I wrote a few months back:
“Sear & Hold” for Great Tasting Results
The problem I see most often is that folks just don’t know when to stop grilling! Sear it, remove to a place on the grill with indirect heat, cover it and allow it to come to internal temperature!
- CB
OMG. That was the best steak I have EVER grilled! No rubs no marinade, just salt pepper and grape seed oil. I think (of course, it was $12 per pound for rib-eye, but it was worth it. Now if I can just do the same with cheaper meats. I seared it around 3 or 4 minutes a side, then moved it as you suggested. Then after about 5 more minutes, I put in a remote meat thermometer (wife likes hers med/well)
Do have another question though.. I started with only 2 burners lit for searing, but it didn’t seem to get hot enough, and I ended up turning on all burners high to get it up to temp. then turned down ones on far right. should it get up to searing temp with just two burners? (on the 5 burner model)
Bob, glad you had some fun and enjoyed your steak! That’s what it’s all about.
The grates directly above the burners should be hot enough when turned on high for that section of the grill to sear. If that’s not happening – do the re-pressurization protocol: turn everything off, disconnect the propane tank from the grill, bleed the burner lines by turning them on for a moment or two – then turn off. Reconnect and turn on the propane, turn on the burner knobs and light the burner. It should be getting very hot.
Practically speaking you should be able to set each section of the grates to a different temperature according to how much meat you have to cook. For instance I’ll start with the highest setting on the left-hand side and then each subsequent grate area corresponding to a heat control is set about 20-25% less. Until the final right-hand side is only low for the holding area.
Take a look at this post I wrote last year in June called: “Grilling by the Numbers” to give you some inspiration!
Happy Grilling! – CB
Sorry to be a pest, but one more question. After 10 minutes of preheat, the temp gauge on the lid only read about 375, but it seemed that the surface itself was much hotter. Will the lid temperature ever reflect the higher temperature of the surface? Should I just buy a surface thermometer, or even an instant read infrared gun to be sure?
Bob, not a problem. You are correct sir. The hood thermometer reads the temperature of the air inside the closed lid. And since it is quite a distance from the grates, those will be much hotter. A simple and inexpensive thermometer is available that reads the temp of the grates – as I show in the pictures in this post. But don’t use these during cooking as they become covered with cooking splatter and are nearly impossible to clean. They do a decent job of helping you get to know the temp of your grill when pre-heating. After a while you might get so you can “use the force” to guide you through it all. It just takes hundreds of hours of cooking to develop the “mental muscle memory” for knowing your temps.
If you want to spring for the infrared digital thermometer – tell everyone you also use it in your home to test for air leaks around windows and doors, to check the air temp of your heating system air ducts, the heat loss from your hot water heater and the temp of your car seats when left in the hot sun to prevent burns and expensive trips to the emergency room – thus spreading the cost over numerous applications. Although you won’t do any of those things (at least not more than once) it’s a nice way to rationalize $85 on a thermometer! – CB
I am in a quandary whether or not to buy the quantum or red. I want to really sear my steaks, but am not sure which is the best for searing. I will convert to natural gas when I purchase the model. Any thoughts?
Don
Don – I can’t tell you what your needs are. Quantum is a combination of infrared and convection that will tend to behave like a super-charged grill you may have experienced. RED is 100% infrared and offers the same great heat control and a different design for different cooking styles.
It’s gonna be up to you and your personal sense of what you want to accomplish and what you want to spend – as there is a bit of a price difference due to the materials used.
Hope this helps and let me know what you decide? – CB
Hello,
Just purchased the Quantum model 463248708…great product! I too have a loud hum at the regulator…I saw a couple postings about it but no answer was posted….I look forward to your reply!!! Thank you…David
David, thanks for your note.
Today modern regulators have a diaphragm in them. Sometimes the diaphragm will start to vibrate, creating the humming noise, when the charge from the pressure in the propane tank or natural gas line isn’t met with equal pressure on the burner end. “Generally” this can be fixed by turning off the propane and dis-connecting the tank from the line. Turn off the burner controls. Re-attached the propane tank with the burner controls off and turn on the propane. When you turn on the burner controls the low hum should subside.
If this doesn’t fix it after a couple of tries by all means contact customer service and discuss it with them – slight chance the regulator needs replacement but that’s usually not a problem.
Hope this helps. – CB
Hi,
Really enjoyed reading this informative column with everybodys comments and questions. I finally know why my old Patio Caddie would seem powerful one day and then whimpy the next (regulator issues).
I’m pretty much sold on the smaller Commercial Quantum 4 burner. I was very close to purchasing a Napoleon, but since I saw this baby at Lowes one day, the descision has been swayed greatly in this direction. I remember thinking that the people at Lowes must have mislabelled the BBQ or that it was missing something since I couldn’t find any traditional ceramic burner inside. HA!
So before I make the purchase… my turn for questions:
1. The TEC burner really doesn’t seem that different from the Quantum except for the tempered glass plate inside. Am I wrong? If so, will the glass plate fit inside my Quantum? I really like the fact that you can pour liquid directly onto the food and surface too. Mind you, I guess I could just let the Quantum holes get plugged up and make myself a semi spill proof chamber. HA!
2. Will the grilling temperature be higher for propane vs. natural gas?
3. How long will it take the TEC, Red or Quantum, to heat up to sear temp?
4. Will the TEC or Red do a faster job of charring (I’m not talking about searing) my meat?
Thanks!
Cory – let me try to help you with some answers.
Q-1. The TEC burner really doesn’t seem that different from the Quantum except for the tempered glass plate inside. Am I wrong? If so, will the glass plate fit inside my Quantum? I really like the fact that you can pour liquid directly onto the food and surface too. Mind you, I guess I could just let the Quantum holes get plugged up and make myself a semi spill proof chamber. HA!
A – These are really two different systems. The TEC stainless steel infrared burner with the tempered glass plate is an updated variation of the first TEC infrared burners that used a ceramic material – the tempered glass is used to diffuse the infrared energy equally an evenly. The Quanttum system is a leap frog over that system and does not need the tempered glass plate. The holes are critical to both forming the infrared energy and allowing the convection heat to pass thru as hot air. With Quantum you have a ‘combo” system. OH and that liquid pouring trick gets old pretty fast – trust me. Most liquids, like beer or marinade, contain sugar in them and that will caramelize and burn fast – so I don’t advise it.
Q-2. Will the grilling temperature be higher for propane vs. natural gas?
A – The temperatures are not the only cooking variable here – the infrared energy actually “hits” the meat and has a specific interaction with the proteins. (A charcoal fire has about 20-30% infrared energy) But the answer to your question is “negligible difference.”
Q-3. How long will it take the TEC, Red or Quantum, to heat up to sear temp?
A – there are several variables I can’t predict. Outside temperature, humidity, and even the wind or breeze. My statement comes from my experience – about 10 – 15 minutes with the hood down and normal conditions of higher than 40F degrees with no wind.
Q-4. Will the TEC or Red do a faster job of charring (I’m not talking about searing) my meat?
A – So you like the Pittsburgh style of steak eh? Sometimes called ‘blu’ because it is pretty much raw and even cool or cold in the center while charred black on the outside. I don’t have an answer, depends upon the thickness of the meat, the outside variables mentioned above and what you consider charred. Both turned on HIGH – I’d guess the TEC could be just a bit faster, but not by much.
Does this help? – CB
Thanks for your quick response CB!
Q2 – I was asking since I heard that the same BBQ running off of a natural gas conversion vs. propane, doesn’t produce as much heat. ie. lower BTU values. Yes? This would have an impact on my descision to switch fuels, but I’m hearing “very little difference” is the answer.
Q3/4 – I asked these presuming that all 3 grills were under the same exterior conditions. I had a forced air Woodflame BBQ that heated the grill surface up to 1000 deg. in 2-3 min. It was great but it broke a few months ago when the wind blew it off my deck. Regardless, I was asking since, if the TEC or Red take 3 min. to get to 600 deg and the Quantum takes 10-15, then I might have to rethink things. Mind you it seems like all BBQ out there seem to take 10-15 min. to heat up to sear temperatures, although I guess those sear temps are probably lower.
Good deduction BTW. Yes I do like my steak Pittsburgh style. Learned a new one. I’ve never heard it called that. I usually ask for Chicago blue rare, which I guess is the same.
So yes, I was asking which would char the meat surface the quickest due to highest temperatures. Really, the question of which grill will char the meat surface the quickest for all 3 grills (if you char them all to the same level), should be independent of ext. temp., meat thickness etc. since I’m only concerned about the first place finisher or whether they are all pretty much the same.
Also, any resolution to that rust issue? I haven’t heard of any of my friends with stainless steel grates (other manufacturers) experiencing rust on their grills. Continually reseasoning as described seems like a huge pain.
Thanks again for your advice.
Cory – I’ll do my best to answer these with the information I have and what I know from experience.
Q2 – I was asking since I heard that the same BBQ running off of a natural gas conversion vs. propane, doesn’t produce as much heat. ie. lower BTU values. Yes? This would have an impact on my decision to switch fuels, but I’m hearing “very little difference” is the answer.>
A – marginal difference since high BTU’s is not the purpose of infrared. Char-Broil is actually trying to figure out ways to reduce the BTU output, thus reducing fuel consumption, while increasing heat output – along with infrared energy output – thus creating a more efficient and effective grill.
Q3/4 – I asked these presuming that all 3 grills were under the same exterior conditions. I had a forced air Woodflame BBQ that heated the grill surface up to 1000 deg. in 2-3 min. It was great but it broke a few months ago when the wind blew it off my deck. Regardless, I was asking since, if the TEC or Red take 3 min. to get to 600 deg and the Quantum takes 10-15, then I might have to rethink things. Mind you it seems like all BBQ out there seem to take 10-15 min. to heat up to sear temperatures, although I guess those sear temps are probably lower.
A – No turbo-chargers here. In my experience the grates get hot very fast – certainly fast enough. And frankly, what’s the hurry? Grilling is a pleasure sport to enjoy! And the high temperatures promised are, in my experience, lower than what I actually achieve.
Also, any resolution to that rust issue? I haven’t heard of any of my friends with stainless steel grates (other manufacturers) experiencing rust on their grills. Continually reseasoning as described seems like a huge pain.
A – I’ve had a Quantum in test since a few months before they came out and now the same grill is in use by Chef Erik Lind. I make a special effort to mis-treat the grills just a bit, much the same way most folks kinda mis-treat their grills after the thrill of the new grill wears off. And I’ve had only a discolored look to the grates on Quantum, to be expected – no rust. So I’m not sure at all what that problem is. Not saying that folks are being untruthful – I just haven’t had the problem.
Hope this helps! – CB
Thanks for this site, it is really great. I just got the grill from my wife as an anniversary gift to replace the orignial “big easy.” I followed your steps last night and grilled the perfect Porterhouse and some aspargus. The aspargus was prepared with oil and salt and pepper and it flamed up real fast…any ideas…
After I finished cooking I noticed the normal change in color to the grates, however, I also noticed several places on the grates where it had turned black. Is this normal. After cooking I left it on high for 15 minutes to clean it then let it cool down and took the grates inside and washed them with soapy water, and there are still black spots. I am not that concerned about the black spots just want to make sure that it does not compromise the integrity or shelf life of the grill. Thanks for your help.
Scott – thank you for taking time to post your note and question.
As for the asparagus…I’ve experienced that as well. The sheet with holes in it just beneath the grates is where the infrared is created and also the holes allow the convection heat to pass through. I’ve really cut back on oil coatings on food cause drips really smoke up quick when they hit that hot surface. Too much oil and there can be a flare-up, caused by excessive dripping onto the super hot emitters.
As to the black splotches on the grates. If there is any sugar (natural or otherwise) the grates will blacken. I don’t worry about it and give it a good cleaning with my Brush Hawg and also like I showed in this post. If you want to get it absolutely the same color as when new – a bit of scrubbing with one of those pumice stones like they use in restaurants might do the trick – but I’m not guaranteeing that. – CB
Thanks for the response. I can use the Brush Hawg on the Stainless Steel Grill plates and it won’t damage them? That is great. Now I just need to find a Brush Hawg, I noticed a stainless steel cleaning kit on an advertisement that came with my grill, does that work as well?
Lastly, I cooked chicken yesterday and it stuck to the grill, should I spray the chicken with the cooking spray instead of spraying the grill?
And, the side burner seems to require a match to start, any suggestions on the electronic started….Loving the grill. It cooked the chicken in minutes and all my food came out at the same time. FANTASTIC!!!
I use the Brush Hawg on the grates…not while it’s on of course…but to clean before and after. I purchase mine at Lowe’s. The stainless steel cleaning kit you mention is excellent for the surfaces of the cabinet, etc. but not intended (to my understanding) for the grates. Be advised the grates will discolor with use. I so agree with the concept of putting a light spray or brushing of oil on the food before cooking!
I also seasoned the stainless steel grates before the first time I cooked and a couple of times thereafter. Just cleaned with some steel wool and then rinsed, then lightly oiled and heated. Seems to help with sticking. It’s just part of my routine. And as the photos show in my post, every couple of times I also remove the grates and emitters and give em a good brushing.
Hmmm… the side burner should be starting with the electric start. If not, using your product manual take a look underneath – sometimes the electrical lead gets disconnected. If that doesn’t fix it…do contact customer service and get it resolved!
Hope this helps – CB
In the Seattle area, Lowe’s has the 5-burner black enamel version (463248708) on sale for $411 through 1 Sep! Think I’ll have to give it serious consideration.
All the comments here have been very helpful and informative; Thanks Everyone!
My only concern is keeping the infrared grate/plate clean; sounds like you really have to clean after every use. sigh.
CLEANING: When you are finished grilling TURN IT on HIGH and let it burn for about 10 minutes. Just as you would on any grill. The intense heat (measured at more than 700F degrees) will burn off most if not all of the residue from grilling.
As always – don’t use marinades with sugar when you are grilling, regardless of the type of grill the sugar will burn. You can apply these as a “glaze” near the end of cooking with the meat is being finished with indirect heat.
With infrared the sugar will burn nearly immediately and become hardened carbon.
Enjoy your weekend with the new grill! – CB
Just bought the char-broil quantum model 463248708 from lowes. Yes it was at the $411.00 price. I just cooked burgers and they turned out great. My only question, and it may be a dumb one, but I notice the hood handle and the dial knobs got pretty hot. I have never cooked with a gas grill, only a bbq pit, so that may be normal. Just thought I’d ask. BTW when will a gas grill company every come out with a way to tell how much gas you have left?
Anthony – thanks for your note and congrats on your new grill. I hope you have many fine meals prepared on it to share with your friends and family. I’m not the technical grill expert but I try to give some advice gained thru experience. The HIGH position on the Quantum grill is very very VERY HOT and you can even cook with the hood open when searing meat at that position. I generally do.
If there is a wind or breeze from the back of the unit – that can add some “turbo” to the internal flow and will sometimes heat up the front of the grill more than is comfortable. Also if the grill isn’t level from front to back or side to side that can cause some variation.
As for your propane tank status – there is a great little attachment that I’ve purchased for each of the tanks I use – it’s a gauge that indicates the amount of gas remaining. You connect it between the tank and the connector hose of the grill and there are several styles of display depending upon the manufacturer. I have one that shows green bars and several that have a needle like an automobile gas tank. I think they range in price between $10 – $15 bucks. I’ve seen them at the discount warehouses as well! Hope this helps!
If you suspect your grill is getting too hot in specific places I would encourage you to contact customer service and get their advice… – CB
Hey CB!
I picked up the black Quantum on Thursday from Lowe’s and then had to wait until Sunday afternoon to actually construct it thanks to Hanna.
I unloaded the grill from my truck piece by piece to the front porch and then muled everything out to the back deck this morning. I discovered that I had a couple of bent pieces – one of the ridges on the back and the heat shield, but I also had a nasty ding on the main handle that actually seems to have slightly bent the huge tubular handle. Lowe’s was a huge help stating that if I BROUGHT THE ENTIRE grill in they’d replace it. That’s… yeah, that’s not going to happen, but I do still need to try and call CB Customer Support.
Now, on the brighter side of things:
… this thing gets HOT HOT HOT! I cooked off any of the oils/lubricants like you recommended and I was shocked at how I got hit by a volcanic wall when I opened the grill (glad I have an Ove-Glove for future cooking). Like Anthony above, the front face plate around the knobs (and the knobs, themselves) get super hot. After everything had cooked off, I threww on 4 top sirloin steaks that had been liberally coated with EVOO, salt, and pepper.
I also added some ears of corn coated in butter and salt and wrapped tightly in foil (those went on maybe 10 minutes prior to the meat).
I’ve gotta say that I have never grilled steaks so perfectly in my life. I seared some stripes on both sides before moving the meat to the far side of the grill on low heat. The corn I kept turning every couple of minutes.
Needless to say, I’m glad I found your blog and decided on this grill!
[NOTE: Some edits were made to this post to shorten and remove extraneous statements. - CB]
Thanks for the comment Rob – I would recommend you go “lightly” with any extra oils. Too much oil and the high heat can really make it vaporize – which becomes flame. I’d recommend just a bit on clean grates before you start – say canola or grape seed – and then a light spray or brush of same on meat before grilling. BTW, EVOO can get bitter when cooked at high temps so I don’t recommend it as a grilling lubricant for meat – but it is a nice way to finish off steak or fish – but then only as a light taste touch. The extra fruity flavor of quality olive oil is a nice finish to a presentation on a plate.
Please do contact Customer Service with your concerns ASAP. Happy Grilling! – CB
I was going to buy the smaller Infra-Red model at Lowes for $499. I needed to buy it in the box so I could haul it in pieces up to my deck. I found one in the box and when I got to the store they were selling this model (BIGGER AND BETTER) for $417, an $80 savings over the smaller model.
Griiled swordfish last night and it was great.
Also, another thing…if you have a heating or hot water system fired by natural gas or propane, look into the cost of having a line run to your grill. I did this 10 years ago and haven’t run out of propane or had to get the tank refilled. Why this isn’t mentioned more is a mystery to me.
Elliott – sounds like you happened upon a great deal! Glad you are having fun with your grill. Say – why don’t you take a pix and send in so we can feature it?
Many, but not all, of the grills Char-Broil makes are ‘dual fuel’ and can be modified with the purchase of a simple conversion kit to accept natural gas. The pressure in the line from your home is different than pressure in a LB tank, and there may be local rules as well – so do check with your natural gas provider about what work may need to be done before you take this step. It’s not a big deal – but always makes sense to “look” before you “leap.” The conversion kits for Char-Broil grills that can be adapted are available at some retails stores and also online at the Char-Broil web site.
CLICK HERE
Luv the grill, I am not a fan of gas grill, conveinant, fast, easy, sure…taste you can’t beat the charcoal ( natural mesquite the best) Until now. People have said how hot it gets, but I am most impressed how low it cooks and evenly. I have made steaks (NY), tri-tip, Ahi tuna, even cooked rack of lamb for the 1st time…WOW!!! believe it or not the beef hot dogs slow grilled not 1 burn but criss-cross grill marks
Hey,
Based on these reviews and comments here, I just picked up the 5 burner black Quantum Grill from Lowes for $411.
Extremely happy with the price. Can’t wait to put it together.
This is my first gas grill and this may be a dumb question, but when CB was cooking off the residue before initial use… is the hood supposed to be down or up?
Also, I was looking through the comments and saw that the hood temp read 450 degrees when grate temp was 600 degrees.
Anyone know what the hood temp should be reading to get the grate temp at 350 – 400 degrees?
Thanks in advance for any response. I have to go setup my new grill now !!
Robert – congrats and hope you really enjoy your new grill!
Hood closed. That way it contains all the heat and everything that could be left is gone!
As for the cooking temp…Your set-up may vary, so I can’t give you a definitive answer – so invest just a few dollars in an oven thermometer and place it on the grates when you are pre-heating. That will give you a good idea – not exact, but pretty good. If you want to go the big bucks route of an infrared temperature gun – I think they run about $50 – $80 bucks. Uh..I don’t have one if that tells you anything. Most of the guys who have them cook on big ol’rigs for catering and they come in handy. If you have a friend at the fire station you can get them to come by with their infrared sensor and take a look! or I think some mechanics have them as well.
You’ve asked a good question and if anyone has other ideas or suggestions – I hope they post them! – CB
Hi CB:
Just bought a new Quantum grill and have a quick question about the wiring:
The two larger wires notwithstanding (which clearly go in the larger holes marked “A” and “B,”) does it matter where the other 6 wires go in the IEM? I just plugged them all in at random. I tested the sparks, and I notice that every burner sparks whenever I turn any single burner to the “light” position. I’m assuming this is normal, since the point would be to light any burner where the gass is already flowing, but I want to be sure I didn’t plug the wires in incorrectly.
Thanks for any input,
Greg
Greg – the best people to ask this question are at the customer service center – CLICK HERE – for that link.
I’m looking at the Char-Broil Commercial Series w/Quantum Infrared Grates, but one recommendation got me. The recommendation is not to overlap the grids, which are only 7 1/4″ wide, which would appear to limit the number of 1/4 hamburger patties to 12, and leave no room for anything else. Everything else sounds great. Can you comment?
Keith, thanks for your question. I’m not certain the origin of this comment. I’ve not had that kind of problem. In fact, an article I posted with Chef Erik Lind cooking on the Quantum shows him loading up the grates with ‘frozen’ patties (Costco bulk purchase for a party) and moving them thru the grates (left to right I believe) rather fast. Sear – Turn – Sear – Turn – Finish.
He and I both subscribe to the grilling-by-the-numbers method which assigns heat and uses to each section of our grills – then moves the meat thru the stations. And we both subscribe to the sear, grill and hold in a pan to finish meat like burgers.
But as for the overlap – not aware of that and don’t see why that’s gonna be a problem for you cooking. – CB
The overlap thing might simply be trying prevent dripping between the trays. I tend to really load it up, add dogs and polish in a timely manner, adjusting burners, and pull everything off about the same time. Looks like there’ll be a learning curve. By the way, the website demo shows NY Strips overlaping.
I stumbled onto a 5 burner model (black hood) at Lowes for $411. Works great. They don’t sell a cover that fits, and the one online for $60 plus $12 shipping is not ’specifically’ for that grill. I picked up a “RED” cover, which you can buy online, at Home Depot for $45. Fits nicely. Weird!!
Whoops, you can’t buy the “RED” cover online.
I read some articles about the quality and durability. What are your thoughts? I like the idea and I want to get one, but I have to have one that will last and not be a clean up nightmare.
Only you can make the choice and I’m definitely not unbiased on these issues. Folks I’ve spoken with, as well as those who have written in are very happy with the high heat, the temperature control and the versatility of the grill. It’s up to you and knowing what you like to cook, how often you do so and what you want to spend. For the money – this is a good grill. If you aren’t in a hurry – there are some new versions coming out soon in the ’sunny states’ that will make their way north as winter ends. – CB
I’ve owned an Australian Captain Cook grill for about 11 -12 years now. Cast iron burners and grates. Having owned it that long I know every spot on the grill and how it will cook at what spot and temps.
I just bought the 5 burner Black Hood Char-briol. All stainless steel on the inside. Seasonal Closeout at lowe’s and with knowing the GM I got it for $175. So far, very good grill, but I’m in the testing phases of cooking on it. Any tips or tricks? “example: When I’m only cooking a few kabobs I only use 2 burners, but the hood thermometer only reads in maybe the high 200 degree area. On my old grill I could get it easily up to 400 or more with just 2 burners.
Brent – I think you are referring to the porcelain coated hood on a Quantum grill offered at Lowe’s – right? If so, congrats on a great bargain!
As for cooking on Quantum one of the things you will find is that it uses less gas because it produces lower BTU’s than traditional grills – BUT it can achieve temperatures much hotter than traditional gas grills! It also can cook lower in temperature.
What Char-Broil infrared grills offer is a great deal of control over the temperatures used to prepare food. HOT for searing and very low for low & slow traditional bbq.
That said – sounds like you may have what I call “metal muscle memory” acquired from many years of cooking on your previous grill. That is a sign of a true enthusiast because it means you’ve spent hours creating meals and have really learned the grill.
Well – it will take some time to learn this new Quantum series infrared. I suggest you take a few moments to peruse the Users Forums, specifically on Quantum – but there are other topics that may interest you as well – to see what other users have to say and even post your questions to get some collective responses.
The link is at the top of the page in the navigation bar! ~CB
I’m in the process of buying a new gas grill. It sounds like everyone is very happy with how the Quantum 5 burner cooks. I am looking for a grill that will last 5 years or more. The stainless stell heat shield on my last grill is very rusted and I would never want to cook on it. How do the stainless steel inner parts of your Quantum look after more than a year? Can you post a photo of the inside and poustide of your grill?
Do you know if Lowes offers an extended warranty and what it covers? What does Char-Broil’s warranty cover?
Thanks,
Brian
Hiya Brian – I recommend you post your questions on the Users Forums (click on the link at the to navigation bar on this page) in the Quantum Categories….there are many Quantum users who will be there and can give you their feedback as well. CB
Hi CB,
I am about to purchase Quantum 4 burner, but have a question regarding a few reports I have read about the melting of the center of the plastic burner knobs.
Have you heard of this problem and if so how can I prevent this from happening. Looking forward to my purcgase.
Thanks in advance,
George
Gotta be honest George – I’ve checked with the folks at Customer Service when I heard this and there were a few reports with some grills but when a grill is used in high winds things can happen – sometimes folks forget they are using a flame appliance out doors and think it should operate like a kitchen stove. So – I don’t have much info on that. Mike Hedrick has been cooking on Quantum grills for the past year or so – Mike, have you had any problems?
Any idea if the grills sold at Bass Pro are the same ones that are sold at Home Depot and Lowes? I am referring to the Infrared ones of course…!
Thank you!
Kurt
While some of the grill features may be similar – the RED series is exclusive to Home Depot, and the Quantum Commercial Series is exclusive to Lowe’s – at least as far as I know!
IF I BUY A QUANTUM SERIES GRILL AND DO NOT LIKE THE INFRARED COOKING COULD I REMOVE THE INFRARED EMITTERS AND GRATE AND SUBSTITUTE A REGULAR GRILLING GRATE? OR VICE VERSA, COULD I BUY A REGULAR COMMERCIAL SERIES GRILL AND PURCHASE EMITTERS AND STAINLESS STEEL GRATE TO CONVERT TO INFRARED GRILL METHOD?
CAN THE QUANTUM EMITTERS AND GRATE BE WASHED IN THE DISHWASHER?
That is a unique question Russ. The Quantum system is a hybrid of conventional and infrared grilling. That gives you the high-temp and radiant heat that is so good for searing meat, even heat distribution over nearly 100% of the grate surface and amazing control of heat so you can also slow-cook if you like.
I’d reckon you will like it. so give it a chance, if you choose to purchase, and learn how to use this great cooking tool. And I don’t know about changing out the emitter and what that might do to both the warranty and cooking quality. Just don’t know.
I believe you can place them in the dishwasher, I don’t. And if you season the grates with some canola oil before the first use – after you do a burn to remove any traces of manufacturing residue S.O.P. – and thereafter each time you high-temp clean and/or as you might place them in a dishwasher – you will be happier with the results…let us know what you think? And check out the USERS FORUMS to discuss Quantum with current users – they may have some tips for you!
We’ve recently purchased a 4-burner Quantum Infared and are anxious to learn how to use it. My question is this: the burner temp gauges read 200 degrees to 700 degrees and there are no settings on the knobs. When the recipe calls for “medium-high” how do I know where to set the knob? Similar to a stove knob and not worry about the temp? Help! 700 degrees seems awfully hot!
Thanks for your question – and you are right on target with your thinking. The burner temperature gauges are a brand new feature on the Quantum grills this year and I think you will come to really appreciate them as you learn to use this great new infrared grilling tool!
Realize that they are reference temps and there is always going to be some “carry over” in heat from one burner to the next. You can experiment with this by turning on just one burner and watching the temp climb on it – so will the temp on the adjacent burner(S) but just slightly.
The best advice I can give you is to give you some temperature guidelines for cooking that you can adapt to your own techniques, recipes and even the weather conditions. (That’s right, when cooking outside the weather will play a role in the temperature of the burner. So a setting for say, 300F degrees in July might need an adjustment in November to achieve the same approximate grate temperature.)
Some Outdoor Cooking Temperature “Guidelines”*
Low & Slow: 225F – 275F degrees
Roasting: 325F – 425F degrees
Grilling; 400 – 450F degrees
Searing: 450F – 650F degrees
Incinerating: 650F and above
To share your questions on temperature and techniques – I recommend you check out the Quantum Users Forum and post your questions and share experiences with other Quantum users!
Hope this helps! CB
*Always use an instant read thermometer to check the internal temperature of the meat to ensure it is done to both your standards and those recommended by the USDA.
I am interested in purchasing the Char-Broil Urban Gas Grill which I believe is the 2 burner version of the larger Quantum grills and is available at Lowe’s for $269. Do you have any experience with it and do you think it will have the same cooking traits as the larger grills?
Bob – thanks for asking. I’m heading out this weekend to pick one up for myself! I think they are a perfect size for most grillers who cook for either two or four people in the family. The Urban Grill offers exactly the same Quantum system found in other Commercial Series infrared grills. It has 2 burners and is the perfect size to fit in smaller back yards, patios, etc.
Char-Broil Urban Grill with Quantum Infrared
* All the features of a full size grill in a reduced footprint
* Quantum Infrared Cooking System
* 340 sq. inch stainless steel Quantum cooking grates
* 125 sq. inch secondary cooking surface
* 20,000 BTU main burners
* Convenient folding side shelves for easy storage
* 2 Temperature gauges above knobs
* Electronic ignition
* 4 Casters/2 locking
* Custom fit grill cover included
I’ve wanted one since they were first introduced to me via a photo file last year and when I saw one at Char-Broil earlier this year and had a chance to cook on it – I made myself a promise to pick one up as soon as the cookie jar had enough pennies in it! Thankfully this is a very affordable infrared grill!
They are really catching on and Lowe’s stores report they are very popular in cities – so I’ve scouted one out and have it on reserve until I can get up to the store and pick it up!
I just put my grill together…Do I need to season the grates or not? canola oil at 350 for an hour? I never used stainless grates before. Do i need to season the emitters? I also am concerned…I am supposed to use a wire brush (Brush Hawg) to clean this grill? I have been using porcelin grates for too long apparently….so do I season and assure me it’s ok to use a brush hawg wire brush on these grates. I am scared to cook until i know for sure
Thanks for posting your questions. I want to encourage you to check out the Users Forums (link for the entire forum at the top of the page) where there is a Quantum Users Board to discuss all manner of topics, exchange tips, tricks, etc.
As to seasoning the grates – I do on my Quantum as a matter of standard procedure when I cook on any bare metal. I think a good 10 minute burn off of the grill prior to the first cooking use – then cool down – then a light rub of canola oil on the grates and emitter plates is a good practice. I heat for another 10 minutes and feel like I’m ready to go. The only metal I don’t do this on are the polished chrome racks on some grills and, of course, the porcelain coated materials.
I use a brush hawg and have had no problems. Of course I don’t use it when the grill is on! And wait till it cools a bit after the clean phase at the end of a cook to give it a good brush!
Hope this helps and enjoy!
I recently began using my new “Quantum” three burner grill. However, I can’t seem to get the temperature LOW enough. Even at the lowest setting, the temperature guages all read in the 650 degree range after a few minutes. How do I remedy this?
Robert – you got me stumped. If I understand correctly – you light the burner and leave the control knob at the lowest setting and the grate thermometers (2009 feature) read at 650F degrees – even after a few minutes. Did I get that correct?
I’ve asked for some help from the Char-Broil folks to see if they have a tip or two…or may need further clarification.
Here are a couple questions: Hood open or closed? Pre-Heat and then turn down? All burners on – what happens with one or more burners off?
I’d like to figure this out and be of some help!
Spoke with some smart folks at Customer Service and they had these ideas: (since we aren’t there with you and don’t have all of the information about what’s what at your place – some may seem silly, but we gotta ask!)
Check your product manual and see that the flame tamers are in place. If the grill was assembled by the store, they may have made a mistake.
The control knobs should be at 3 o’clock for the setting you want. (Last year a fella was writing to complain that his grill wouldn’t get hot enough. After several emails and a couple of heated posts by him on the Users Forum – he ‘manned up’ and confessed that he finally realized his old grill had the reverse setting for high and low from his new grill. He’d been automatically turning the knobs to his old grill settings!)
If you have switched to Natural Gas – check all of the fittings to see if they might be adjusted incorrectly.
Give these ideas a shot to see if they do the trick for you. If you have misplaced your product manual there is a link to download a new one on the left-hand column on this page.
If these don’t work, please do give the folks at CSR a call (link next to the manual link) and let’s get this problem resolved. We gotta getcha grillin!
REgarding the previous message about temps not low enough, I have the same problem. The Three burner Quantum:
-Gas on, light grill, set on high for 5 minutes
-observe temps at all three burners at 700deg (yes, gauge goes to 700)
-turn down to medium, wait 10 minutes, still at or near 700
-turn down to low, wait 10 minutes, one at 650 (left) middle and right at 675.
I have had this problem whether the cover is open or closed.
However, the unit cooks great, but I just do not believe the temp gauges. Thinking of buying some similar to the ones early in this blog to place on the grates themselves.
I have have had my Quantam grill about a year now, and the grates seem to have a rusty feel to them? I wouldnt think they would need to be replaced already? (I have never left grill open overnight or gotten them wet) Is there a cleaning method that would get rid of this?
Kevin…with any “bare” metal cooking utensil, first seasoning it and keeping it seasoned is a critical task. Check out the Users Forums and specifically the Quantum discussion thread as there will be many comments and recommendations there, which may help you.
I routinely scour the grates and infrared emitters with non-soapy spun steel wool – and then re-season them as I would a cast iron skillet.
Just curious…can I throw the stainless steel grills in the dishwasher to clean them?
Dave, I recommend against putting any ‘raw’ metal in the dishwasher – treat grates that are not chromed or porcelain coated the way you would bare cast iron. Season them and clean without soap or detergents…just a good ol’fashione spun steel pad – and season again…after a while they will indeed be more resistant to sticking.
I use canola or peanut oil to keep the stainless steel grates seasoned in my Quantum grills.
There are several conversation threads on the Users Forums about this topic.
I need some help! After MONTHS of agonizing over what grill to buy, I proudly purchased the Char Broil Quantum 3 burner…What a beautiful grill!! There is one small problem though–I assembled the whole thing, and cannot for the life of me, figure out where the wires are! I am at the almost last step where you connect the burner control wires to the black box, and when I reach up into the area where the wires are, they all appear to be connected to something!! I’m a little embarrassed, as I usually have no problem assembling things… Any help is appreciated!!
Hello – I just purchased and assembled a CharBroil Urban, which is the perfect size for my deck and for a small household. My question is, do know of a rotisserie kit you recommend for this small grill? Most are for larger grills. Or do you suggest just getting one of the universal kits and shortening the rod with a hacksaw?
Thanks,
Hiya — which unit did you get? Best to tell me which retailer.
Meanwhile I’ve contacted the accessories and parts folks to ask their recommendations.
I, too, have an Urban from Lowes that I’d love to add a Rotisserie to. It sure would be good to have a solid recommendation on which accessory to buy.
HI CB,
Thank you for this great webpage which has helped me in learning about the Char-broil infrared grills. You mentioned that you were planning on buying the Char-broil urban grill–did you buy and what do you think?
I am interested in purchasing the Commercial Infrared Char-Broil Infrared Two Buner Gas from Lowe’s and haven’t been able to find any reviews on this item. I saw several of the threads listed above that were concerned about cleaning the grates and plates–this is a HUGE concern for my husband. I am going to look at the Quantum Users Board for cleaning tips. But any feedback you can give me on the commercial series would be greatly appreciated.
thank you!
Lewis
Lewis….I really appreciate you taking time to do some thinking and exploration online to get information to help you choose the right grill for you.
My thoughts are always:
A. How often do you grill and what do you most often cook (1,2,3,4,5)?
B. Do you marinate food?
C. Do you enjoy to cook in the kitchen – are you somewhat skilled?
D. Is your normal way of preparing dinner taking something out of the freezer and using the microwave or talking to a call box in a drive thru?
Those kinda sound rude – and I’m not suggesting any fit you – but the majority of Americans really don’t like to cook, are too busy, or have limited skills. Since cooking outdoors requires some good basic understanding of cooking principles – often they are unhappy with the results.
As for the Quantum grill cleaning — I’m getting pretty aware of this complaint and have to tell you I don’t have the problem. BUT the difference I suspect is I don’t use any sauces on food while cooking on the grill. And if I marinate a steak or such, I wipe it off and dry the surface before placing on the grates. That simple protocol reduces the amount of sugars and other stuff that turns to gunk on grates whilst grilling. So, when I’m finish grilling, I just turn up the heat and close the lid. Leave it on HIGH for about 10-15 minutes and 99% of the time any residual meat leftovers are turned to white ash. I let the grates cool and then later on wipe it off or just brush.blow it away. I also keep the grates seasoned with canola oil, as I do my bare metal cast iron grates. The seasoning has built up on both – just like my cast iron skillets and fryers that I use on the stove top and are pret’near non-stick.
Does this help?
I bought a Quantum Infrared grill for my wife’s birthday less than 2 months ago. We meticulously seasoned the grates as the manufacturer has instructed, and after less than 1 tank of gas, we’re seeing considerable rust on the bottom “pan” and the grates as well.
It’s a bit comforting to know that I’m not alone, as I’ve seen several others here discuss this same problem. But it does suck to realize that I blew $300 on a grill that might not last a single summer.
Michael – make sure your warranty is completed and file for replacement parts. And also take a look over on the Users Forums to get tips and tricks from fellow users.
Have had my Quantum for a year. About to get my fourth set of grates, followed all the rules for seasoning and care. This is THE complaint on almost every forum on Quantum.
Any chance that Charbroil will get sick of dealing with this and endeavor to fabricate a higher quality set of grates? I, for one, would pay to not have to keep going through this every 2-3 months.