You're standing in the middle of a Lowe’s or scrolling through Amazon, looking at that massive hunk of black steel known as the char broil combo grill. It looks like a beast. It promises the world. One side gives you the instant gratification of propane—turn a knob, click a button, and you’re searing burgers in six minutes. The other side offers the romantic, smoky allure of charcoal, the kind of cooking that makes you feel like a "real" pitmaster.
But honestly? Most people buy these things for the wrong reasons. They think they’re getting two separate high-end grills for the price of one. They aren't. What you’re actually buying is a specific lifestyle compromise. If you understand that compromise, you’ll love it. If you don't, you’ll be looking at a rusted-out eyesore in your driveway by next summer.
Let’s get real about what this machine actually does.
The Dual-Fuel Reality Check
The char broil combo grill—specifically models like the popular Gas2Coal or the Standard Hybrid—exists because backyard space is a premium. Not everyone has a sprawling stone patio with room for a dedicated offset smoker, a three-burner gas rig, and a Weber kettle.
The engineering here is basically a marriage of convenience. On the gas side, you usually get three stainless steel burners. They put out decent BTUs, enough to get a nice crust on a ribeye. The charcoal side is where things get interesting. It’s not just a box for briquettes; it’s designed to be ignited by the gas burners in some models, or it’s a standalone chamber in the traditional "Side-by-Side" units.
It's heavy. Really heavy. We’re talking 120 to 150 pounds of metal.
People often complain that "it doesn't get hot enough" or "the heat isn't even." Usually, that’s because they’re treating the gas side like a commercial kitchen range. These grills use porcelain-coated cast iron grates. They take a while to soak up the heat. If you don't give it a full ten-minute preheat, your food is going to stick, and your sear will be pathetic.
Why the Charcoal Side is Fickle
The biggest mistake? Airflow.
In a dedicated charcoal grill, like a Big Green Egg or a Weber, the airflow is a science. You have bottom vents and top dampers that act like a throttle. On a char broil combo grill, the airflow is often compromised because the chassis has to accommodate gas lines and burner tubes.
You’ll find that the charcoal burns faster here. It's "leakier" than a dedicated smoker.
Does that mean you can't do low-and-slow barbecue? No, you can. I’ve seen people pull off incredible 12-hour pork butts on these things. But you have to baby it. You’re going to be fiddling with the vents every forty minutes. It’s a hobbyist’s tool, not a "set it and forget it" pellet grill.
If you’re someone who just wants to throw some Kingsford in there and cook hot dogs, you’ll be fine. If you’re trying to win a competition in Memphis? Maybe look elsewhere.
The Rust Problem Nobody Mentions
Char-Broil uses a lot of thin-gauge steel to keep the price point accessible. Gas combustion creates moisture as a byproduct. Charcoal ash, when mixed with even a little bit of humidity, turns into a corrosive paste that eats through metal like acid.
Combine these two in one unit, and you have a recipe for disaster if you aren't obsessive about cleaning.
Most owners leave the ash in the tray for a week. Big mistake. Huge. That ash is literally pulling moisture out of the air and holding it against the bottom of your firebox. Within two seasons, you'll see those "pockmarks" of orange rust.
Pro Tip: Get a shop vac. As soon as the coals are dead-cold, suck that ash out. Don't wait.
The "Gas2Coal" Innovation vs. Side-by-Side
Char-Broil has two main ways of doing this.
First, there’s the Gas2Coal. This is a single-chamber grill. You have your gas burners, and you place a patented charcoal tray over them. You use the gas to light the coal. It’s brilliant for people who hate lighter fluid. Once the coals are red, you turn off the gas.
Then there’s the Standard Combo. This looks like two separate grills welded together.
- Gas2Coal Pros: Smaller footprint, easier lighting, less to clean.
- Standard Combo Pros: You can cook on both sides at once. Imagine searing steaks on the gas side while slow-roasting corn on the charcoal side.
- The Catch: The Standard Combo is massive. It takes up a ton of room on a deck.
I personally prefer the Gas2Coal for most suburban setups. Why? Because honestly, how often are you actually using both fuels simultaneously? Almost never. Most people use gas Tuesday through Thursday because they're tired after work, and they use charcoal on Saturdays. The Gas2Coal respects that reality.
Performance Nuances
Let's talk about the lid. On many char broil combo grill models, the lid isn't double-walled.
Heat escape is real. On a windy day, you’re going to struggle to keep the gas side above 400 degrees Fahrenheit. This is where the cast iron grates come in. They are your thermal battery. If the air temperature drops because you opened the lid, the grates hold the energy.
Don't buy the cheap version with the porcelain-stamped steel grates. They’re garbage. They don't hold heat, and the coating chips off into your food within six months. Always spring for the cast iron upgrade.
Maintenance: The Expert's Survival Guide
If you want your char broil combo grill to last five years instead of two, you have to be a bit of a nerd about it.
Start with the grease tray. Char-Broil uses these little disposable foil pans or small cups. They overflow. When they overflow, they leak onto the bottom shelf, which then starts to rust. Check it every three cooks.
Then there are the burner tubes. Spiders love these things. No, seriously. Small spiders crawl into the venturi tubes (where the air mixes with the gas) and spin webs. It blocks the flow, causes "flashback" fires, or just gives you a weak, yellow flame instead of a crisp blue one.
- Clean the tubes with a bottle brush at the start of every season.
- Oil the grates like you would a cast-iron skillet. Wipe them down with canola oil while they're still warm.
- Buy the cover. This isn't optional. If you leave a hybrid grill exposed to the rain, the moisture gets trapped between the gas valves and the charcoal tray. It’s a death sentence.
Does it actually save money?
Mathematically, a char broil combo grill is a steal.
A decent 3-burner gas grill will run you $300. A decent charcoal grill is another $150 to $200. You’re looking at $500 minimum for two separate units. You can often snag a Char-Broil combo for somewhere between $350 and $450 depending on the seasonal sales at big-box stores.
👉 See also: Why Marie's Liquor and Pizza is the Neighborhood Anchor You Didn't Know You Needed
But you’re paying in "longevity tax."
A high-end Weber might last 15 years. A Char-Broil combo is likely a 4-to-6-year investment if you're lucky. You have to decide if the convenience of having both fuels in one footprint is worth replacing the unit more often. For renters or people with small decks, the answer is usually yes.
Real Talk on the "Smoker" Box
A lot of these combos come with an offset "firebox" on the side.
Don't be fooled. It’s tiny.
It’s great for adding a little smoky flavor to a rack of ribs, but it's not a true offset smoker. The metal is too thin to hold a steady 225 degrees in anything but perfect weather. If it’s 50 degrees outside and windy, that firebox is going to eat through wood chunks like a furnace just to stay warm.
Use it for "flavoring," not for "authentic Texas brisket."
Actionable Steps for the New Owner
If you’ve decided the char broil combo grill is the right fit for your backyard, here is exactly how to set it up for success:
1. The "Seasoning" Run
Before you cook a single hot dog, coat every interior surface (except the burners) with a thin layer of high-smoke-point oil. Fire up both sides to high heat for about 45 minutes. This creates a carbonized protective layer that fights off the inevitable rust.
2. Manage Your Zones
On the gas side, learn your hot spots. Most Char-Broils are hotter in the back right corner. Use that for your initial sear, then move the meat to the front left to finish. On the charcoal side, always use a "two-zone" setup. Pile your coals on one side and keep the other side empty. This gives you a "safe zone" if the fat starts to flare up.
3. Upgrade the Thermometer
The temperature gauges built into the lids are notoriously bad. They measure the air at the very top of the hood, not where the meat is. Buy a $20 digital probe thermometer. It will change your life. You’ll realize that when the lid says 400, the grates might actually be 500.
4. The Post-Cook Ritual
When you’re done, don't just turn it off and go eat. Crank the gas to high for five minutes to burn off the drippings. For the charcoal side, close all the vents tightly to starve the fire of oxygen. This saves your unburnt charcoal for the next round, saving you money.
The char broil combo grill isn't a perfect machine. It's a jack-of-all-trades that masterfully handles the "I don't know what I want to cook until I'm at the grocery store" dilemma. Treat it with a little respect, keep it dry, and keep it clean, and it’ll be the centerpiece of your backyard for years to come. Just don't forget to buy that shop vac for the ash. Trust me on that one.