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Our range 2026 of Char-Broil with 14 models available and offered for sale from € 23.73 , in Prompt Delivery and Free shipping. Purchase directly from AgriEuro with no third parties nor unwanted surpreses: compared to the other online markets, who rely on third dealers (it means no assistance nor warranty), we offer Direct and Complete Assistance, which starts from pre-sales service up to after-sales assistance. The items are directly shipped from our AgriEuro distribution centre. Thus, we are the only online seller providing After-Sales Assistance for the Char-Broil products and supplying Spare Parts (you access the exploded drawing once entered your Account).
Char-Broil has been part of the development of outdoor cooking since 1948, when it brought one of the first charcoal grills to the US market. Founded in Columbus, Georgia, the company helped popularise backyard barbecuing at a time when outdoor cooking was still uncommon. Over the following decades, the brand expanded its range with gas, electric, portable and hybrid solutions. In 1984, the CB940 charcoal model received a major international award. In 2000, The Big Easy was introduced as an appliance designed to cook without a pot full of oil. This evolution made barbecuing more accessible to people with different habits, available spaces and levels of experience. In 2007, Char-Broil introduced the TRU-Infrared cooking system, continuing its focus on heat control and convenience.
TRU-Infrared technology uses an emitter plate positioned between the heat source and the cooking grate. The plate absorbs heat and radiates it towards the food, distributing it across the entire cooking surface. This barrier limits flare-ups caused by contact between fat and flames and reduces differences between hotter and cooler areas. Reduced hot-air circulation also helps retain moisture in food. In 2016, this technical development continued with the Gas2Coal line and its tray for switching from gas to charcoal. Alongside this technology, Char-Broil offers gas, charcoal and hybrid barbecues. The range supports everything from quickly cooking burgers and vegetables to searing meat and preparing slow-cooked dishes with the lid closed.
The Char-Broil range at AgriEuro includes outdoor cooking solutions suitable for family barbecues and meals for larger groups. Models differ in power source, cooking surface, number of burners, structure and equipment. This page also includes the product type listed below, helping users compare different configurations and cooking systems.
Char-Broil grills and BBQs cover hobby, semi-professional and professional applications, from barbecuing at home to frequent cooking for larger groups. Gas models favour quick ignition and accurate temperature adjustment; charcoal models prioritise smoky flavour and control over the embers. Hybrid versions combine both fuel types in one unit. Lids, cooking grates and side shelves support direct and indirect cooking, as well as recipes with different cooking times.
At AgriEuro, models can be selected according to their technical specifications, helping users identify the barbecue best suited to their cooking requirements.
A gas barbecue provides quick start-up, accurate flame adjustment and easy transitions between different temperatures. It is suitable for frequent cooking, weekday meals and recipes with shorter preparation times. A charcoal barbecue takes longer to light and for the embers to stabilise, but gives food the characteristic flavour associated with charcoal combustion. The choice therefore depends on the time available, preferred flavour and required temperature control. Gas2Coal hybrid models allow users to alternate between the two fuel types according to the configuration provided.
The TRU-Infrared system uses an emitter plate positioned above the heat source. The plate absorbs heat and transfers it to the food through radiation, creating more even distribution across the cooking grate. The separation between the food and flame limits flare-ups and reduces areas with significantly different temperatures. Reduced hot-air circulation also limits moisture loss during cooking. Cooking grates and emitter plates must be positioned as indicated in the manual for the specific model.
The choice starts with the cooking surface, the usual number of guests and the outdoor space available. A compact model with one or two burners is suitable for balconies, patios and smaller households. Three or four burners allow more food to be cooked and separate heat zones to be created. The overall dimensions with the shelves open, safety clearance, space needed for the lid and the route required to move the barbecue should also be considered. The model specifications indicate its overall size and cooking-grate dimensions.
Many Char-Broil gas barbecues require around 15-20 minutes of preheating at the highest setting with the lid closed. This brings the cooking grate and chamber to a suitable searing temperature and makes it easier to remove residue with an appropriate brush. TRU-Infrared models may have specific instructions relating to the emitter plate. Times and procedures may vary according to structure, power source and outdoor conditions; the model manual remains the main operating reference.
With direct cooking, food is placed directly above the heat source. This method is suitable for steaks, burgers, fish and vegetables with short cooking times. With indirect cooking, food is placed in a cooler area away from the lit burners or embers. With the lid closed, the barbecue works in a similar way to an oven. This method is suitable for ribs, whole chickens, roasts and thicker cuts. On models with several burners, separate heat zones can be created by lighting only some of the burners.
Cleaning must be carried out when the barbecue is switched off and cool, removing food and grease residue with tools suitable for the material. Cast-iron cooking grates should not normally be placed in a dishwasher; after cleaning, they require a thin layer of cooking oil suitable for high temperatures. Stainless-steel grates and emitter plates may have different instructions. The manual for the specific model should be consulted before cleaning. The grease tray, burners and openings also require regular inspection.
The lid thermometer measures the air temperature inside the cooking chamber at the point where it is installed. It does not directly measure the temperature of the cooking-grate surface. The temperature may be higher near the burners or embers. Wind, outdoor temperature, opening the lid and the distribution of heat sources also affect the reading. For precise cooking checks, a suitable thermometer positioned close to the food or a food probe can be used.
Heavy smoke often comes from fat, juices or marinades reaching the emitter plate. This increases with very fatty or heavily marinated food. Marinades should be allowed to drain and excess fat should be removed before cooking. Residue accumulated on cooking grates, plates or the grease tray can make the problem worse and requires cleaning. If the amount of smoke appears unusual or continues, the barbecue should be switched off and inspected according to the safety instructions in the manual.
The temperature is adjusted through the quantity and arrangement of the charcoal, the air vents and the position of the lid. Opening the lower vent further supplies the embers with more oxygen and increases the heat. Partially closing it reduces the airflow and gradually lowers the temperature. The upper vent supports airflow and allows smoke and heat to escape. For indirect cooking, the embers should be concentrated on one side and the food placed on the opposite side. The exact configuration depends on the model.
The gas should be turned off before checking the gas cylinder, connections, ignition battery, electrodes and burners in the order specified in the manual. An empty cylinder, closed valve, oxidised contacts or blocked openings may prevent ignition. The lid must remain open during the ignition procedure. Users should not lean over the cooking chamber or use methods not approved by the manufacturer. If gas can be smelled, all ignition attempts must stop and the barbecue must be inspected before another attempt.
Buying a barbecue also requires attention to the services available after choosing the model. AgriEuro complements its Char-Broil selection with an organised logistics network, orderable spare parts and dedicated after-sales support.
Discover the available Char-Broil models and compare their power source, cooking surface and equipment. Buy the Char-Broil barbecue best suited to your grilling needs from AgriEuro.
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