Upgrade Charbroil Grates (The Ultimate Insert) | Arteflame

The Best Char-Broil Upgrade: Why Switch to Carbon Steel?

The most effective upgrade for a Char-Broil grill is replacing the standard TRU-Infrared emitter plates and porcelain grates with a solid carbon steel flat top insert. This modification permanently solves the persistent issue of rusted emitters and clogged holes while transforming your gas grill into a versatile griddle capable of restaurant-quality searing without any flare-ups.

How Does Carbon Steel Compare to Stock Char-Broil Emitters?

Many Char-Broil Commercial and Performance series owners struggle with the "TRU-Infrared" emitter plates deteriorating over time. The thin metal often rusts, and the small holes clog with burnt grease, making them nearly impossible to clean. Switching to a carbon steel insert changes the physics of how you cook, prioritizing durability and heat retention.

Why Do Char-Broil Emitters Rust and Fail?

The design of the stock emitter plate relies on complex troughs and tiny perforations to distribute heat. While innovative, this design traps moisture and acidic food residue. Over a single season, the high heat cycles combined with trapped moisture accelerate oxidation, leading to flaky rust that can adhere to your food. Unlike cast iron which can crack, or thin steel emitters that corrode, carbon steel plates season like a cast-iron skillet—becoming darker, non-stick, and more rust-resistant the more you cook on them.

Pro Tip: Don't throw away your grill just because the inside looks rough. If the burners are still working, dropping in a carbon steel insert essentially gives you a brand new, higher-performance grill body for a fraction of the cost of a new unit.

Can You Get a Better Sear on a Flat Top?

Yes, and the science backs it up. Traditional grates only sear the meat where it touches the metal—often less than 20% of the surface area. A solid carbon steel insert provides 100% contact between the meat and the heat source. This maximizes the Maillard Reaction, the chemical process responsible for the savory crust and deep flavor on steaks and burgers.

How Do I Clean the Insert After Cooking?

Maintenance is significantly easier than scrubbing individual grate bars. Because the surface is flat and solid, grease and food particles sit on top rather than dripping into the burner box.

• Step 1: While the grill is still hot, use a flat-edge scraper to push residue into the grease trough.
• Step 2: Pour a small amount of water on stubborn spots to steam them loose.
• Step 3: Wipe dry with a paper towel and apply a thin layer of oil to protect the seasoning.

Pro Tip: Avoid soap completely. Just like a heritage cast-iron pan, the built-up layer of polymerized oil (seasoning) is what protects the steel and adds flavor. Soap strips this layer away.

Frequently Asked Questions

Do I need to keep the old emitter plates under the new insert?

No, you should remove both the porcelain grates and the rusted emitter plates. The carbon steel insert replaces both parts, sitting directly over the burners to absorb and radiate heat efficiently.

Will a flat top insert cause the grill to overheat?

Carbon steel is excellent at heat regulation. While it gets very hot (perfect for searing), it blocks direct airflow from the burners, which actually stabilizes the temperature and prevents the erratic heat spikes caused by wind or flare-ups.

Is carbon steel safe to cook on?

Absolutely. Carbon steel is non-toxic and contains no synthetic coatings like Teflon. It is the standard material used in professional restaurant kitchens and commercial planchas worldwide.