Formerly sold as Quantum Grills, this line is exclusive to Lowe’s. The stainless steel grates lay directly on top of the radiant surface which consists of thin stainless steel plates. They get very hot and radiate evenly across the surface. The plates have several small holes per square inch allowing combustion gases up and some drippings down, both good for flavor. Most drippings hit the plates and incinerate, adding more flavor to the meat. On past models, the stainless grates corroded easily and the holes needed regular cleaning or they clogged. We have not yet had a chance to test these new models.
Char-Broil packs a special cleaner/scraper into every box that works specifically with the Commercial grills. Meathead, our founder, bought a Quantum Commercial 4-burner in 2008. After one year the factory grates corroded and clogged so he replaced them with another company’s product, GrillGrates, which operate on the same principle, only better. Char-Broil claims to have improved their grates.
The lid has an inner double layer to help keep in heat. It is capable of high enough heats for searing, and low enough for smoking. Furthermore you can create smoke easily by tossing food grade wood chips, sawdust, or pellets between the grates, right below the food or off to the side. The chassis of the 4-burner is predominantly stainless steel. The 3 and 2-burner models are a combo of stainless and painted steel.
Char-Broil Commercial Grills feature a bi-metallic temperature gauge located above each control knob purportedly measuring the temp of the cooking surface above each burner. Alas, we don’t have much faith in the accuracy of bi-metal gauges so we still recommend you consider purchasing a high quality digital thermometer to check them.
Meathead feels the optional rotisserie was an afterthought on his 4-burner model. The left bracket of his rotisserie kit scraped against the lid of the side burner. He had to mount it to the inside of the cooking chamber. That was easy because the mounting holes go through, but he also had to mount the motor upside down or when the lid went down it wouldn’t close. The rod came in two parts and needed to be screwed together. They kept coming loose so he had a local auto body shop weld the two parts together. Char-Broil says this isan unusual occurrence, but we have seen many complaints about the mounting brackets on the internet.
The construction is lightweight and rather flimsy, but Meathead’s 2008 model is holding up fine in the harsh weather of Chicago. He doesn’t cover it so the stainless now looks more like aluminum, but other than the grates, there are no signs of rust or corrosion. He uses it a lot, doesn’t baby it and doesn’t hesitate to recommend it.
21,000 BTU for the main burners
333 square inches primary cooking surface
130 square inches warming rack
Small 30″ wide x 22″ deep footprint with fold down side shelves on a single door cart
30,000 BTU for the main burners
13,000 BTU side burner
500 square inches primary cooking surface
180 square inches warming rack
Double door cart
40,000 BTU for the main burners
13,000 BTU raised lid side burner with griddle
580 square inches primary cooking surface
230 square inches warming rack
Double door cart