You’re standing in the middle of a big-box hardware store, staring at a sea of stainless steel. It’s overwhelming. Most people look at the Char Broil 5 burner grill and think one of two things: "That’s way more grill than I need" or "For that price, it can't possibly last." Honestly, both of those gut reactions have a grain of truth, but they miss the point of why this specific configuration exists in the first place.
Grilling isn't just about heat. It’s about real estate.
If you've ever tried to juggle asparagus, thick-cut ribeyes, and a cedar plank of salmon on a standard three-burner, you know the frantic dance of the tongs. It's stressful. A five-burner setup, particularly the Performance Series or the Commercial Series from Char-Broil, isn't necessarily about cooking for a neighborhood of fifty people. It’s about zones. It’s about having the physical space to move food away from a flare-up without crowning a new piece of meat onto a cold grate.
Why Five Burners Change How You Actually Cook
Most of us grew up with basic grills where you had "on" and "off." With a Char Broil 5 burner grill, you’re dealing with a much wider manifold. This matters because of thermal bridging. When you have five distinct burners, you can create a genuine gradient of heat.
Think about it this way. You can crank the far-left burner to searing temperatures for a crust on your steaks. The middle two burners stay off, creating a roasting environment. The far-right burner stays on low to keep the corn warm. You can’t do that on a smaller unit without the heat bleeding over and overcooking your sides.
Char-Broil uses something they call TRU-Infrared technology in many of their higher-end five-burner models. It's a bit of a marketing buzzword, but the physics are solid. Basically, there’s a perforated stainless steel plate between the flame and the grate. Instead of hot air (convection) drying out your burger, the plate emits infrared heat.
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The downside? Those plates are a pain to clean. If you don't stay on top of it, the tiny holes clog with carbonized grease, and suddenly your "no flare-up" grill is a smoky mess. It's a trade-off. You get juicier meat, but you're going to spend more time with a nylon brush than you would with a traditional flame-tamer setup.
The Durability Elephant in the Room
Let's be real. Char-Broil is not a "buy it for life" brand in the same way a $3,000 Pitts & Spitts or a high-end Weber Summit is. You’re likely looking at a price point between $300 and $600 depending on the specific trim and whether it’s a stainless or porcelain-coated finish.
At that price, the metal is thinner. The igniters are usually the first thing to go. Usually within two years. You'll press that button, hear the click-click-click, and... nothing. You’ll end up using a long-reach lighter through the side hole like the rest of us.
But here is the thing: the parts are everywhere. You can walk into almost any hardware store in North America and find replacement tents, burners, and grates for a Char Broil 5 burner grill. That accessibility is a feature in itself. I’ve seen people keep these things running for a decade just by swapping out the guts every three seasons for fifty bucks.
Assembly: The Saturday Afternoon Test
If you buy this thing, clear your schedule.
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The box is heavy. It’s awkward. You will likely find at least one panel that has a slight bend from shipping because the gauge of the steel isn't exactly industrial-grade. Most of the time, you can bend it back with a pair of pliers without ruining the integrity of the build.
Expect about 90 minutes to two hours for assembly. The instructions are mostly pictographic. If you’re not careful, you’ll put the legs on backward and realize it only after the firebox is bolted down. It happens to the best of us. Just keep the screws loose until the whole frame is squared up, then go back and tighten everything. This prevents the "wobbly grill" syndrome that plagues so many patio setups.
Performance vs. Expectations
Does it get hot? Yes. But it won't hit 800 degrees for a Neapolitan pizza.
Most Char Broil 5 burner grill models are tuned for backyard basics. You’re looking at a max temp around 550 to 600 degrees under the hood. That’s plenty for a sear, but don't expect it to behave like an infrared broiler in a high-end steakhouse.
One thing people often overlook is the side burner. On the five-burner models, it’s usually a 10,000 BTU burner tucked under a lid on the side shelf. Most people use it once to see if it works and then never touch it again. Use it. It’s actually great for sautéing onions or reducing a balsamic glaze without stinking up your kitchen. Just don't try to boil a massive pot of pasta water on it; it doesn't have the juice for that.
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Natural Gas vs. Propane
Most of these units come ready for a 20lb propane tank. If you have a natural gas line on your patio, check the specific model number. Some Char-Broils are "Dual Fuel" enabled, meaning you just need a conversion kit.
Never try to "hack" a propane grill to run on natural gas without the proper orifice kit. The pressure levels are completely different. You’ll either get a flame that’s two inches high or a literal fireball. It’s not worth the risk. If you’re tired of the "propane tank shuffle" (where the tank always runs out halfway through a rotisserie chicken), investing in a natural gas-compatible model is the single best quality-of-life upgrade you can make.
Maintenance That Actually Matters
If you want this grill to survive more than three seasons, you have to stop leaving it uncovered. Rain is the enemy, but humidity is worse. Even under a cover, moisture can trap against the metal and start the oxidation process.
- Season the grates. Even if they say they are "porcelain-coated," treat them like cast iron. Wipe them with a high-smoke-point oil (like grapeseed or canola) while they’re warm.
- Clean the grease tray. On a five-burner, that tray is massive. If you ignore it, you’re asking for a grease fire that can melt your control knobs.
- Check the spider guards. Seriously. Small spiders love the smell of mercaptan (the stuff added to propane). They build webs in the venturi tubes, which blocks gas flow and causes back-flashes. If your burners are burning yellow or unevenly, get a pipe cleaner in there.
The Verdict on the 5-Burner Layout
Is it overkill? For a single person cooking a chicken breast, yeah. But for anyone who actually enjoys the process of outdoor cooking, the Char Broil 5 burner grill offers a level of versatility that smaller grills just can't touch.
You aren't buying it because you're cooking twenty burgers. You're buying it because you want to cook four burgers, a pile of peppers, and a rack of ribs at the same time without everything tasting the same or cooking at the same speed.
It’s a mid-range workhorse. It’s not a status symbol. It’s a tool for people who want to feed a crowd—or just themselves—with a bit more breathing room on the grates.
Next Steps for Your Grill Setup
- Verify your space: Measure your patio area; a five-burner unit typically requires a footprint of at least 60 inches in width to allow for side-shelf clearance and safe operation away from vinyl siding.
- Check the grate material: Opt for the porcelain-coated cast iron version over the thin stamped steel if you have the choice; the heat retention is significantly better for searing.
- Inspect the "TRU-Infrared" plates: If you choose an infrared model, purchase a dedicated cleaning tool immediately, as standard scrapers can damage the emitter holes.
- Test for leaks: Upon assembly, use a simple soapy water solution on all gas connections to check for bubbles before your first fire-up.