Charbroiled is the form you actually meet most. It describes food cooked over a very hot charcoal fire: a charbroiled burger, charbroiled chicken, charbroiled steaks. American menus love this word; it promises grill marks and a smoky taste. You can also use it as the past of the verb charbroil: they charbroiled the fish last night. Though actually, in everyday talk the adjective on the menu is far more common than the verb. It is not a fancy kitchen word, and it is not the same as charred, which means burnt on the outside. People stretch it a little — some kitchens will print charbroiled even when the heat is gas — but the picture in the word is still charcoal.