Charbroil Kettleman® TRU-Infrared™ Charcoal Grill

To sum this grill up in a single word I would use AWESOME. This grill cooks very nice and even no hot or cold spots to worry about. The way the grate is made leaves some really beautiful grill marks on your steaks and other meats. My charcoal use has also been cut in half. The only negative I have is that there is a small lip around the ash catch tray that holds alot of your charcoal ash but I just got a 3 inch paint brush for a buck and it cleans the ash right off. If your a charcoal person I recommend this grill.

Delivered in a few days after placing the order online. No damage. Assembly was easy for one person. Gave up gas to go back to charcoal. I've used it several times now and the heating seems to be even and the temp is controllable through the vent on top. So far nothing negative about it

Used it many times, always with lump charcoal and a chimney to light it. I find it hard to get it going with newspaper, so I use Fatwood Fire Starter sticks that I have leftover from wintertime and they work great (cut them up into short pieces). I never had such awesome grill marks on my burgers and steaks. Make sure to let the grill heat up about 10 minutes first before slapping down those yummy burgers (Buy good meat, not those frozen hockey pucks that shrink into blackened dry inedible junk).

This grill was purchased as a Christmas gift for my brother. At first, he whined about my giving him “a box of parts” until he assembled it (which he said was easy). Then he took it for a trial run with ribeye burgers. They were the best burgers we had ever eaten. Now he wants to cook everything on his new grill. If you need a grill, look no further. Just buy this one.

I have used the Kettleman charcoal grill twice. First I made burgers and hot dogs using the recommended amount of charcoal and following directions in instruction manual for this kind of food. They came out great! Nice grill marks, no flare ups and delicious. About two weeks later, I made a pork shoulder blade roast [boneless] following the instructions for smoking low and slow. I used my pork rub recipe and the charcoal lasted about 6 1/2 hrs. I did turn the roast several times and it came to 165 degrees F which was nice for slicing but not done enough for pulling. It got rave reviews from my family! So it's a great grill so far but 22” cooking surface can be a bit small when cooking indirectly.

Just completed my 10th grilling session and am very pleased. Excellent heat control and it requires a fraction of the charcoal my other grills do. Moreover, flare-ups are controlled thus allowing for a hassle free “cook” and great food outcome. The ergonomics and build quality are sound and clean-up is easier than most grills I have used. I am impressed!

made a great selection thank u char-broil company.

For years, I'd smoked all types of meat -- pork butts, chicken breast & wings, burgers & steaks, ribs, etc. -- on a offset barrel type grill... Based on the recommendation of a friend, I picked up the Kettleman to down-size my smoking/grilling activities & free up space on my carport... So far, I've been very tickled with the Kettleman; I've never been a big fan of kettle style grills because I've seen all the flare-ups & crazy temperature issues others have experienced... This Kettleman grill appears to have dialed all that out & works great, except -- it works the OPPOSITE of my old barrel grill; to cool the grill, you open the vents; to heat up the grill, you close the vents; once I learned this little trick, I've made burgers, chicken, & pork butts that my family is saying is the best I've ever made! The snake method (2 briquettes per row) this past weekend smoked a 4# butt for 6 hours perfectly, holding the temp right at 200 degrees the whole time... I tried different types of ways to add hickory wood for smoke & have settled on the chopped/chipped hickory in the plastic bags at grocery stores or sporting goods places (ie Academy)... You can add these on top of the charcoal on your snake (go light) or put it on the grill surface every so often... I mostly smoke just about everything I make, but now with the Kettleman I have the option to grill quickly, which is a huge plus. All in all, I'm very pleased with this product, and I've bought a cover for it, keep it out of the elements, and hope to have it a very long time... Anybody that grills/smokes, I'm telling them about the Kettleman!

This product cooks evenly! Perfect steaks, burgers, veggies, etc. The charcoal cooks slower than most. I'm very pleased to see the that the ash pan is larger than usual, also. I can even do beer can chicken and entire hens! Love this product. For all people that claim this product is wobbly, get out a wrench and tighten them! We are using it again, soon for hurricane Matthew. Scared for the hurricane, excited for the grill. lol

I love the this grill. Too bad they don't make it in a bigger size. I have used it to grill and smoke. I occasionally get flare ups, but I strongly believe it has to do with they cut of meat that is being used (the more fat the meat has, the more flare ups will be produced). I followed the directions on the amount of briquettes needed to do the job done right. Due to the amount of food being grilled, more briquettes get added as the fire starts to go down. Temperature is very constant when I used it to smoke. I have also grilled vegetables and baked pizzas. The only complaints I have is that the enamel has started to come off from the grill grate. Will have to send it back to the company since it is still under warranty. Also, the nuts that secure the legs to the grill tend to come loose from all the heat. I have to constantly tighten them as I am afraid the grill will collapse and I would hate to ruin all the meat. Other than these issues, grill works great.